There has been a rising concern brought to our attention by consumers regarding home canning and the use of 4% vinegar. The National Center for Home Food Preservation has provided the following guidance regarding the vinegar percentage for home canning.
Canning Safety Guidance
Recipe Guidelines
Recipes provided by the National Center for Home Food Preservation (abbreviated as NCHFP) and the U.S. Department of Agriculture have all been tested and proven safe while using vinegar with 5% acidity. Using vinegars with less than 5% acidity are not recommended, because it may not provide enough acid to produce a safe and shelf-stable product. Always check the vinegar’s label to ensure that you are using vinegar with 5% acidity when home canning.
What if you have used vinegar with 4% acidity?
If you have used vinegar with an acidity of less than 5% following an evidence-based recipe, the NCHFP recommends the following:
- If your canned food has been preserved for less than 24 hours using 4% vinegar, it is recommended to store the jars in the refrigerator to maintain the safety and quality of the product.
- If your canned food has been preserved for more than 24 hours using 4% vinegar, it is recommended to discard the product.
In Summary
It is important to remember producing safe, home-canned products ensures the health and safety of those who consume the product. Following tested and approved recipes is crucial for maintaining the safety and quality of preserved foods.
