Vinegar is the very component that is used in the canning process to extend the shelf life of the preparations.
Another useful property of vinegar is that it reduces the risk of harmful bacteria and enhances the taste, explains Yulia Arkhipova, an expert of the online publication BelNovosti and a chef.
Traditionally, 9% white vinegar is used for this purpose.
Wine, balsamic, apple and rice vinegars, which have the appropriate percentage of acidity, can be added to the preparations.
Be sure to check the expiration date of the product before purchasing.
Which vinegar is better to avoid
But if you notice the mark “4%” on the label, then you shouldn’t buy such vinegar – if you use it in the canning process, the preparations won’t last long.
However, if an unfortunate mistake was made, there is a way out - you should put the jars in the refrigerator and try to eat their contents as soon as possible.
What to replace vinegar with
If you don't like using vinegar when canning, replace it with citric acid: one teaspoon is enough for a three-liter jar.
Lemon juice will also work: squeeze half a lemon into a liter jar.
Expert: Julia Arkhipova
