Quote:
Originally Posted by coronabarb
I've heard that the vinegar used in "the old days" was a lot stronger than what we use today. Would make things a lot safer.
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Barb if you look on the jug it says distilled vinegar diluted with water to 5% acidity.
So that tells me that the recipes people use from way back when may be using 10% acidity or more.
Since many of the old recipes say just vinegar.
I can almost bet the recipe that was passed down for ages listed here was using 10% or 90 grain vinegar not 5% in the beginning.
If so the ratio would be right.
That is why when I do put something here I always say what strength the vinegar is so as not to confuse anyone.
The same goes for my meat curing.
Worth