On Mon, 15 Oct 2018 23:43:23 -0400, songbird >
wrote:

>notbob wrote:
>...
>> How do I know if the process is OK if the added vinegar is only "5%"
>> acidic. Ball Blue Book sez the food must be below "4.6%" acidic. to
>> qualify fer "high acid" food ....and thus requiring only a "hot water
>> bath". Do I need some "ph test strips"?
>
> i've never bothered, i usually make the
>mix somewhat stronger than 2 cups of water to
>1 cup of vinegar. figure that the beets will
>soak some of it up. i actually do it by taste.
>
> noway have i ever used full strength vinegar
>alone.
>
> as for BWB, we've been oven canning (Mom has
>done it this way her whole life - she won't
>change). i'm careful and have only a few lids
>come off (budget ones - never had any problem with
>the Ball lids).

From the National Center for Home Food Preservation web site, in the
section entitled "Frequently Asked Canning Questions":
<Quote>
Is it safe to process food in the oven?
No. This can be dangerous because the temperature will vary according
to the accuracy of oven regulators and circulation of heat. Dry heat
is very slow in penetrating into jars of food. Also, jars explode
easily in the oven.
<End Quote>
https://nchfp.uga.edu/questions/FAQ_canning.html#7

Also,
College of Agricultural Sciences
The Pennsylvania State University
in the section entitled:
"Canners and Canning Methods that are Not Recommended" says:
<Quote>
Solar canning, oven canning, open kettle canning, microwave
processing, and dishwashing processing are not safe canning methods.
<End Quote>
https://extension.psu.edu/canners-an...ot-recommended

For food safety reasons, I'd prefer to rely on information found on
those two sites rather than "Mom has done it this way her whole life".