{"id":14341,"date":"2023-07-18T10:49:41","date_gmt":"2023-07-18T14:49:41","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=14341"},"modified":"2023-07-20T15:30:58","modified_gmt":"2023-07-20T19:30:58","slug":"news-flash-vinegar-concerns-for-home-food-preservers","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2023\/07\/18\/news-flash-vinegar-concerns-for-home-food-preservers\/","title":{"rendered":"News Flash: Vinegar Concerns for Home Food Preservers"},"content":{"rendered":"<p><em>\u2014 By\u00a0<a href=\"https:\/\/extension.umaine.edu\/food-health\/2021\/04\/15\/meet-the-bloggers\/#kathy-savoie\" target=\"_blank\" rel=\"noopener\">Kathy Savoie<\/a>, Extension Professor, University of Maine Cooperative Extension<\/em><\/p>\n<p>As we prepare for the summer preserving season by gathering ingredients, please remember the importance of always checking that the acidity level of vinegar is 5%. The acid from vinegar helps to ensure the safety of your home canned products.<\/p>\n<p>The <a href=\"https:\/\/nchfp.uga.edu\/#gsc.tab=0\" target=\"_blank\" rel=\"noopener\">National Center for Home Food Preservation<\/a> has issued the following guidance if you have used vinegar with lower acidity (less than 5%) in your canned food products and you followed a validated recipe:<\/p>\n<ul>\n<li>If your canned food has been preserved for <strong>less than 24 hours<\/strong> using 4% vinegar, store the jars in the refrigerator to maintain the safety and quality of the product.<\/li>\n<li>If your canned food has been preserved for <strong>more than 24 hours<\/strong> using 4% vinegar, discard the product.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14343 aligncenter\" src=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-300x275.png\" alt=\"white vinegar jug that has text 5% acidity on the label circled\" width=\"600\" height=\"551\" srcset=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-300x275.png 300w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-1024x940.png 1024w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-768x705.png 768w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-105x96.png 105w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-317x291.png 317w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-423x388.png 423w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-634x582.png 634w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-846x776.png 846w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709-951x873.png 951w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2023\/07\/Screenshot-2023-07-18-at-10.43.57-AM-e1689691619709.png 1069w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,600px\" \/><\/p>\n<h3>Resources<\/h3>\n<ul>\n<li><a href=\"https:\/\/nchfp.uga.edu\/how\/can6b_pickle.html#gsc.tab=0\" target=\"_blank\" rel=\"noopener\">How Do I Pickle?<\/a> (National Center for Home Food Preservation)<\/li>\n<li><a href=\"https:\/\/nchfp.uga.edu\/how\/can_06\/prep_foods.html\" target=\"_blank\" rel=\"noopener\">General Information on Pickling<\/a>\u00a0(National Center for Home Food Preservation)<\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4044e\/\">Let&#8217;s Preserve: Pickles<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>\u2014 By\u00a0Kathy Savoie, Extension Professor, University of Maine Cooperative Extension As we prepare for the summer preserving season by gathering ingredients, please remember the importance of always checking that the acidity level of vinegar is 5%. The acid from vinegar helps to ensure the safety of your home canned products. The National Center for Home [&hellip;]<\/p>\n","protected":false},"author":35,"featured_media":14352,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6,258],"tags":[],"class_list":["post-14341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spoonful-food-preservation","category-spoonful"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>News Flash: Vinegar Concerns for Home Food Preservers - Cooperative Extension: Food &amp; Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/food-health\/2023\/07\/18\/news-flash-vinegar-concerns-for-home-food-preservers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"News Flash: Vinegar Concerns for Home Food Preservers - Cooperative Extension: Food &amp; Health - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"\u2014 By\u00a0Kathy Savoie, Extension Professor, University of Maine Cooperative Extension As we prepare for the summer preserving season by gathering ingredients, please remember the importance of always checking that the acidity level of vinegar is 5%. 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