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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Balsamic -vs- white vinegar
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, -- Andrew Hall (Now reading Usenet in rec.food.preserving...) |
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