Home canning is an amazing way to preserve the bounty of the harvest season and enjoy the taste of vegetables all year long. Every year I try to use different recipes and get inspired by the vegetables, spices and various vinegars to create something new.
Vinegar is an essential ingredient in many canning recipes, especially pickling recipes and recipes with savoury vegetables. Vinegar not only adds flavor and tang to pickled vegetables but also helps to preserve them by creating an acidic environment that inhibits the growth of harmful bacteria.
But, not all vinegars are the same and not all vinegars are suitable for canning and pickling. In this article, I wanted to share with you my favourite tips for home canning and look into how different types of vinegars can be used (safely) for home canning.
What types of vinegars are suitable for canning?
Over the years, I found that white distilled and cider vinegars with 5% acidity (50 grain) are the best ones to use for home canning. The reason for this is that the acid in vinegar helps to prevent the growth of harmful bacteria, such as Clostridium botulinum, which can cause botulism. The acidity of the vinegar helps to lower the pH of the food being canned, making it a less hospitable environment for bacteria to grow
The flavour of white or cider vinegars is usually fairly mild and the colour is clear (the white vinegar), so this type of vinegar works with most vegetables.
Saying that I have also used other types of vinegar such as apple cider, red wine, and white wine vinegars as long as they have at least 5% acetic acid. If you have vinegar with less than 5% acidity you can use it for cold pickling method – such as my Simple Onion Pickle Recipe or Pickled Gherkins with Dill Recipe, which are very easy to make.
Distilled White vinegar (Spirit Vinegar)
Spirit vinegar, also known as distilled white vinegar is one of the most recommended types of vinegar for pickling, as it has a consistent acidity level of 5% (50 grain).
White spirit vinegar is a type of clear, colorless vinegar that is made from distilled grain alcohol. It is a popular ingredient in many cuisines and is used in everything from salad dressings to marinades to pickles.
White spirit vinegar typically has an acidity level of around 5%, which is similar to other types of vinegar such as apple cider vinegar or rice vinegar. Its sharp, pungent flavor makes it a popular choice for use in pickling vegetables.
One of the benefits of using white spirit vinegar for pickling is that it imparts a sharp, tangy flavor to the vegetables. This can be enhanced by adding other flavorings such as garlic, dill, or mustard seeds.
Its moderate acidity level helps to preserve the vegetables and adds a tangy kick to the finished product. White spirit vinegar is particularly well-suited for pickling heartier vegetables such as onions, cauliflower, and carrots.
Great for all round preserving and especially preserving vegetables that have light colour, like for example white vegetables or have a mild flavour, like for example kohlrabi.
Apple Cider Vinegar
Cider vinegar has usually light yellow colour and also has a little bit of a fruit flavour, which makes it a great cider to use with more spicey vegetables such as radishes or red peppers.
Apple cider vinegar is made from fermented apple juice. It is a popular ingredient in many cuisines and is used in everything from salad dressings to marinades to pickles. Apple Cider Vinegar is easily available in regular stores and the price is only slightly more expensive than white vinegar.
Apple cider vinegar typically has an acidity level of around 5%, which is similar to other types of vinegar such as rice vinegar or coconut vinegar. Its tangy, slightly sweet flavor makes it a popular choice for use in salad dressings, marinades, and sauces.
When it comes to pickling vegetables, apple cider vinegar can be a good choice. Its moderate acidity level helps to preserve the vegetables without overpowering their natural flavor. Apple cider vinegar is particularly well-suited for pickling vegetables such as beets, carrots, and red onions.
One of the benefits of using apple cider vinegar for pickling is that it imparts a subtle, slightly fruity flavor to the vegetables. This can be enhanced by adding other flavorings such as cinnamon, cloves, or allspice.
Malt Vinegar
Malt vinegar is a type of vinegar made from malted barley and other grains. It has a distinctive vinegary flavor, which can be quite strong and is commonly used in British cuisine, particularly with fish and chips. The acidity of malt vinegar can vary, but it typically has an acidity level of around 5-8%.
Malt vinegar is dark in colour (dark brown), which might be slightly limiting on how you might use it as the pickling solution will be also darker than if you make it with regular white vinegar.
Malt vinegar can be used for pickling, but it has a strong and distinct flavor that can be overpowering. This may not be noticeable when pickling strong-flavored vegetables like pearl onions or beetroot, but for more delicate vegetables or fruits, a more subtle vinegar may be preferable. If you do decide to use malt vinegar for pickling, it is recommended to dilute it with water to reduce the strength of the flavor.
Red Wine Vinegar
Red wine vinegar is made from red wine that has been allowed to ferment. The process of fermentation converts the alcohol in the wine into acetic acid, which gives the vinegar its characteristic tangy flavor. Red wine vinegar typically has an acidity level of around 5-6%, which makes it a good choice for pickling vegetables.
You can use red wine vinegar with any vegetables but because of it’s flavour and slightly darker colour, the red wine vinegar goes particularly well with:
- Red onions: Red onions have a natural sweetness that is complemented by the tanginess of red wine vinegar. Pickled red onions are a popular topping for sandwiches, salads, and tacos.
- Beets: Pickled beets are a classic use for red wine vinegar. The vinegar helps to balance the sweetness of the beets and adds a tangy flavor.
- Carrots: Pickled carrots are a great addition to charcuterie boards, salads, and sandwiches. Red wine vinegar pairs well with the natural sweetness of carrots and adds a tangy kick.
- Radishes: Pickled radishes are a refreshing and colorful addition to salads, tacos, and sandwiches. Red wine vinegar adds a tangy flavor that balances the spiciness of the radishes.
- Cucumbers: Pickled cucumbers, also known as bread and butter pickles, are a classic use for red wine vinegar. The vinegar adds a tangy flavor that complements the sweetness of the cucumbers.
White Wine Vinegar
White wine vinegar is made from white wine. It is a versatile ingredient that is commonly used in French and Mediterranean cuisines, where it is used in everything from salad dressings to marinades to pickles.
White wine vinegar typically has an acidity level of around 6%, which is similar to other types of vinegar such as red wine vinegar or champagne vinegar. Its mild, slightly tangy flavor makes it a popular choice for use in salad dressings, marinades, and sauces.
When it comes to pickling vegetables, white wine vinegar can be a good choice. Its moderate acidity level helps to preserve the vegetables without overpowering their natural flavor. White wine vinegar is particularly well-suited for pickling vegetables such as cucumbers, cauliflower, and bell peppers.
One of the benefits of using white wine vinegar for pickling is that it imparts a subtle, slightly fruity flavor to the vegetables. This can be enhanced by adding other flavorings such as garlic, dill, or mustard seeds.
Balsamic Vinegar
Balsamic vinegar is originally from Italy and is made from grape must (freshly crushed grape juice with seeds, skins, and stems) that has been aged for several years in wooden barrels. The aging process gives balsamic vinegar its characteristic dark color, syrupy texture, and complex, sweet-tart flavor.
Balsamic vinegar typically has an acidity level of around 6%, which is slightly less acidic than other types of vinegar such as white vinegar or apple cider vinegar. The acidity level can vary depending on the producer and the aging process, but most balsamic vinegars fall within the 4-7% range.
Rice Vinegar
Rice vinegar is made from fermented rice. It is a staple ingredient in many Asian cuisines, particularly Japanese and Chinese, where it is used in everything from sushi rice to stir-fries to pickles.
Rice vinegar typically has an acidity level of around 4-5%, which is slightly less acidic than other types of vinegar such as white vinegar or apple cider vinegar. Its mild, slightly sweet flavor makes it a popular choice for use in salad dressings, marinades, and sauces.
When it comes to pickling vegetables, rice vinegar is a great choice. Its mild acidity level helps to preserve the vegetables without overpowering their natural flavor. Rice vinegar is particularly well-suited for pickling delicate vegetables such as cucumbers, carrots, and daikon radish.
One of the benefits of using rice vinegar for pickling is that it imparts a subtle, slightly sweet flavor to the vegetables. This can be enhanced by adding other flavorings such as garlic, ginger, or spices like coriander or mustard seeds.
Sherry Vinegar
Sherry vinegar is made from sherry wine. It is a staple ingredient in Spanish cuisine, particularly in the region of Andalusia, where it is used in everything from gazpacho to marinades to pickles.
In USA or UK is slightly less known, so you might not always be able to get it in your local store and I always found it more expensive than other vinegars. But, like with the champagne vinegar if you are planning a special pickles or making gifts for friends, it’s worth getting something extra special.
Sherry vinegar typically has an acidity level of around 7%, which is higher than other types of vinegar such as rice vinegar or coconut vinegar. Its bold, complex flavor makes it a popular choice for use in salad dressings, marinades, and sauces.
Sherry vinegar can be a really good choice for pickling vegetables. Its higher acidity level helps to preserve the vegetables and adds a tangy kick to the finished product. Sherry vinegar is particularly well-suited for pickling heartier vegetables such as onions, beetroot, cauliflower, and carrots.
One of the benefits of using sherry vinegar for pickling is that it imparts a bold, complex flavor to the vegetables. This can be enhanced by adding other flavorings such as garlic, thyme, or bay leaves.
Cane Vinegar
Cane vinegar is made from sugar cane, but doesn’t taste overly sweet. It is a popular ingredient in many Southeast Asian cuisines, particularly in the Philippines, where it is used in everything from dipping sauces to marinades to pickles.
Cane vinegar typically has an acidity level of around 4-5%, which is similar to other types of vinegar such as rice vinegar or coconut vinegar. Its mild, slightly sweet flavor makes it a popular choice for use in salad dressings, marinades, and sauces.
Cane vinegar is perfectly suitable for pickling, just double check that the one you have have at least 5% acidity (see my notes above). Its mild acidity level helps to preserve the vegetables without overpowering their natural flavor. Cane vinegar is particularly well-suited for pickling vegetables that you want to made slightly sweeter, such as red onions, red peppers or cucumbers.
One of the benefits of using cane vinegar for pickling is that it imparts a subtle, slightly sweet flavor to the vegetables. This can be enhanced by adding other flavorings such as garlic, ginger, or spices like cumin or turmeric.
Coconut Vinegar
Coconut vinegar is a type of vinegar that is made from the sap of coconut trees. It is a popular ingredient in Southeast Asian cuisine, particularly in the Philippines, where it is used in everything from marinades to dipping sauces to pickles.
Coconut vinegar typically has an acidity level of around 4-5%, which is similar to other types of vinegar such as rice vinegar. Its mild, slightly sweet flavor makes it a popular choice for use in salad dressings, marinades, and sauces.
When it comes to pickling vegetables, coconut vinegar can be a good choice. Its mild acidity level helps to preserve the vegetables without overpowering their natural flavor. Coconut vinegar is particularly well-suited for pickling tropical vegetables such as green papaya, mango, and pineapple.
One of the benefits of using coconut vinegar for pickling is that it imparts a subtle, slightly sweet flavor to the vegetables. This can be enhanced by adding other flavorings such as garlic, ginger, or spices like cumin or turmeric.
Fruit Vinegar
Fruit vinegar is a type of vinegar that is made from fruit, such as apples, berries, or grapes.
Fruit vinegar typically has an acidity level of around 4-8%, which is similar to other types of vinegar such as white vinegar or red wine vinegar. Its fruity, slightly tart flavor makes it a popular choice for pickling onions, beetroot or radishes.
One of the benefits of using fruit vinegar for pickling is that it imparts a subtle, fruity flavor to the vegetables. This can be enhanced by adding other flavorings such as ginger, garlic, or chili peppers.
Honey Vinegar
Honey vinegar is made from honey and water. It is a relatively uncommon type of vinegar, but it is gaining popularity due to its unique flavor and potential health benefits. If you do see it in your local shop it will be probably a lot more pricier than other types of vinegars.
Honey vinegar typically has an acidity level of around 4-5%, which is similar to other types of vinegar such as coconut vinegar or rice vinegar, but you do need to double check the ingredient label to make sure the acidity level is high enough.
Honey vinegar is quite mild in flavour and has a slight smell and taste of honey. Its moderate acidity level helps to preserve the vegetables without overpowering their natural flavor. Honey vinegar is particularly well-suited for pickling root vegetables such as beets, carrots, and turnips.
One of the benefits of using honey vinegar for pickling is that it imparts a subtle, slightly sweet flavor to the vegetables. This can be enhanced by adding other flavorings such as ginger, garlic, or thyme.
Champagne Vinegar
Champagne vinegar is made from the juice of Champagne grapes, which are grown in the Champagne region of France. The juice is combined with a type of bacteria known as Acetobacter aceti to transform the ethanol in the base product into acetic acid, which is what gives vinegar its tangy and acidic taste. The resulting vinegar has a light, delicate flavor with a subtle hint of champagne.
Champagne vinegar typically has an acidity level of around 6%, which is similar to other types of vinegar such as red wine vinegar or white wine vinegar. Its moderate acidity level makes it a versatile vinegar to use for your pickling and canning.
One of the benefits of using champagne vinegar is its subtle flavor profile. Unlike other types of vinegar that can overpower your vegetables, champagne vinegar adds a tangy brightness without overwhelming other flavors.
Champagne Vinegar is not that common, so you might not find it at your local store. When you do you’ll also notice, that’s it’s slightly more expensive than other vinegars, so it’s probably not the type of vinegar that you’ll be using all the time. But, I think, that if you are thinking of making some special pickles (for example as a quirky wedding favours for your guests), using champagne vinegar would be a great option.
Homemade Vinegar
Personally, I wouldn’t recommend homemade vinegar for canning because it’s very difficult to guarantee (or even check) the acidity level, which may not be constant or at least 5% (50 grain). If the acidity level is not constant or is too low, the growth of harmful bacteria, such as Clostridium botulinum, can occur, which can cause botulism. This is why I only use commercially prepared vinegars for home canning because they have a consistent acidity level and use my homemade vinegar for salads or general cooking.
How to use vinegar with 4% acidity for canning and pickling
Whilst normally I don’t recommend to use 4% acidity vinegar for canning, there are certain circumstances when you can use 4% vinegar (if you don’t have any other type of vinegar).
I would also recommend that you don’t use this method for a large quantity of homemade canning and for recipes where you can’t remove any water or liquid from the recipe. I have, however used successfully 4% vinegar for cold pickling, when I’ve made only a jar or two of pickled yum yum cucumbers and they were eaten within few weeks (and stored in the fridge to make sure they didn’t go off).
If you have 4% acidity vinegar you can use it in the recipes, where you can decrease (or take away) any other liquid from the recipe e.g. juice or water.
For example if your recipe calls for 1 cup of 5% acidity vinegar you can replace it with 1 and 1/4 cup of 4% acidity vinegar, but you have to take away 1/4 cup of any other liquid from the recipe.
If you can’t remove any other liquid from the recipe (for example if the recipe is just vinegar, vegetables and spices) you can only make 1-2 jam jars with the cold pickling method and store the pickles in the fridge (and eat them within 1-2 weeks).
How to use stronger vinegar than 5% acidity
Most people have the problem of not having strong enough vinegar, but if you have the opposite problem, you are in the luck! It’s a little bit easier to adjust the stronger vinegar to the correct percentage than the other way round.
For example if you have 8% acidity vinegar you can dilute it with water to make 5% acidity vinegar. For this you will need a kitchen scales as they are more accurate than cups and spoons measurements. The easiest way to work out the difference in strength is to use 500 ml of 8% acidity cider and add 300 ml water to make 800 ml of 5% acidity vinegar. This is basically whatever the quantity of vinegar you have plus 60% of the quantity as a water added in. I found that it’s easier to just dilute the vinegar to the quantity I need for the recipe, so that I use it up straightaway and don’t confuse it with other types of vinegars.
I’ve also come across 10% acidity vinegar, which is even easier to adjust to the 5% vinegar. All you need to do is to simply use one part 10% vinegar and one part of water to get 5% vinegar. For example if your recipe calls for 1 cup of 5% vinegar, use 1/2 cup of water and 1/2 cup of 10% vinegar.
Which is better for canning apple cider or white vinegar?
Both apple cider vinegar and white vinegar can be used for canning, but white vinegar is often preferred because it has a milder flavor and is less likely to discolor light-colored fruits and vegetables. Additionally, white vinegar is less expensive than apple cider vinegar. However, if you prefer the flavor of apple cider vinegar or if the recipe specifically calls for it, it can be used for canning as well. It is important to note that any vinegar used for canning should have a consistent acidity level of at least 5% (50 grain).
Is there a difference between pickling vinegar and regular vinegar?
Pickling vinegar and regular vinegar are similar but not exactly the same. Pickling vinegar is a type of vinegar that has a higher acidity level than regular vinegar, typically around 7%. This higher acidity level is important for pickling because it helps to preserve the food and prevent the growth of harmful bacteria. Regular vinegar, on the other hand, can have varying acidity levels depending on the type of vinegar. For example, distilled white vinegar typically has an acidity level of around 5% (50 grain). While regular vinegar can be used for pickling, pickling vinegar is often preferred because of its higher acidity level and its ability to better preserve the pickled food.
Can I use regular vinegar instead of pickling vinegar?
Yes, regular vinegar, such as distilled white vinegar, can be used instead of pickling vinegar, but it is important to note that the acidity level of regular vinegar is typically lower than that of pickling vinegar. This means that the pickled food may not be preserved as well and may have a shorter shelf life. To compensate for the lower acidity level, you can add additional vinegar or another acidic ingredient, such as lemon juice, to the pickling solution. However, it is important to check the pH level of the pickling solution to ensure that it is safe for consumption.
Can you use 10% vinegar for pickling?
While it is possible to use 10% vinegar for pickling, it is not recommended as it may result in a very sour and unpalatable pickle. On top of that the high acidity level can cause the pickled food to become mushy or discolored. Pickling vinegar with 5% acidity (50 grain) is recommended for safe and effective preservation of the food, so the best thing to do with 10% vinegar is to dilute it with water – see my example above.
Can you mix different vinegars to make one canning recipe?
Yes, you can mix different types of vinegars to make one canning recipe, as long as they both have the same level of acidity. For example, you could mix white vinegar and apple cider vinegar, as they both typically have an acidity level of around 5%. However, it’s important to note that the amount of vinegar in the recipe is important for the safety of the recipe, so you should follow a trusted recipe that specifies the amount and type of vinegar to use. Additionally, you should avoid diluting the vinegar with water, as this can decrease the acidity of the product and make it more prone to microbial growth.
This blog post was originally written on 2 August 2023 and last updated on 2 August 2023
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