In article >,
> wrote:

> Would it be save to replace white vinegar (5% acid) with
> balsamic vinegar (6% acid) in a boiling water canning recipe?
>
> It is more acid, but has more sugar in it, and I do not know
> about the exact chemistry here.
>
> Thanks in advance,

Adding more sugar will not decrease the acidity; it will merely sweeten
the taste. Your 6% balsamic vinegar is fine. What are you making? I
made a B&B Pickle with some balsamic in it this year. It won me $100 at
the State Fair. Woo-woo!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>