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,


--
Andrew Hall
(Now reading Usenet in rec.food.preserving...)

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,
>
>
Not really, even cheap balsamic is more expensive than white vinegar.
Plus most American recipes are based upon white 5%. Plus the taste would
change drastically IMHO.

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/>

In article >,
George Shirley > wrote:

> wrote:
> > Would it be save to replace white vinegar (5% acid) with
> > balsamic vinegar (6% acid) in a boiling water canning recipe?

> Not really, even cheap balsamic is more expensive than white vinegar.
> Plus most American recipes are based upon white 5%. Plus the taste would
> change drastically IMHO.


I think he meant 'safe', Jorge. When I adjusted my B&B Pickles for the
Fair, I didn't use all that much‹and I used white balsamic, Alesso
brand. FWIW.
--
-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/>

>>>>> Melba's Jammin' writes:

Melba's> 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,

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

I make a wonderful fresh green bean salad with a lot of onion
and a balsamic vineagrette. I would guess that the oil (I
use two parts balsamic for one part oil) might be a problem in
canning (create anaerobic pockets inside non-acidic oil droplets),
but I thought that by using the balsamic vinegar in proportions
just as acidic as a dilly bean recipie I could can something like
the salad. I would have some onions in place of beans, and some
mustard in place of some of the water.

OT, a coyote ate all my woodchucks so I have an absurd amount of
green beans which I overplant to compensate for the damage caused
by the little varmints.


--
Andrew Hall
(Now reading Usenet in rec.food.preserving...)

>>>>> Melba's Jammin' writes:

Melba's> In article >,
Melba's> George Shirley > wrote:

>> wrote:
>> > Would it be save to replace white vinegar (5% acid) with
>> > balsamic vinegar (6% acid) in a boiling water canning recipe?

>> Not really, even cheap balsamic is more expensive than white vinegar.
>> Plus most American recipes are based upon white 5%. Plus the taste would
>> change drastically IMHO.


Melba's> I think he meant 'safe', Jorge. When I adjusted my B&B Pickles for the

Indeed I did, sorry for the typo.

Melba's> Fair, I didn't use all that much‹and I used white balsamic, Alesso
Melba's> brand. FWIW.


--
Andrew Hall
(Now reading Usenet in rec.food.preserving...)