FoodBanter.com - View Single Post - Balsamic -vs- white vinegar

George Shirley

wrote:
> Would it be save to replace white vinegar (5% acid) with
> balsamic vinegar (6% acid) in a boiling water canning recipe?
>
> It is more acid, but has more sugar in it, and I do not know
> about the exact chemistry here.
>
> Thanks in advance,
>
>
Not really, even cheap balsamic is more expensive than white vinegar.
Plus most American recipes are based upon white 5%. Plus the taste would
change drastically IMHO.