Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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March 26, 2010
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#10 |
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Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 768
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Generally the rules for safe canning call for a minimum 50% vinegar (5% acidity type) to establish a safe pH. I prefer to use 66% (2 parts vinegar and 1 part water) just to stay away from the minimum. The vinegary taste, if undesirable, can be softened with sugar.
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