In article >,
George Shirley > wrote:

> wrote:
> > Would it be save to replace white vinegar (5% acid) with
> > balsamic vinegar (6% acid) in a boiling water canning recipe?

> 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.


I think he meant 'safe', Jorge. When I adjusted my B&B Pickles for the
Fair, I didn't use all that much‹and I used white balsamic, Alesso
brand. FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>