One of the main reasons for the rapid spoilage of home-made preserves is the improper use of vinegar during canning.
We tell you what vinegar is strictly forbidden to use for canning.
What vinegar is not suitable for canning
For canning, you must use 9% white vinegar.
Vinegar with an acidity of 5-6% is also suitable, but 4% is not. Such preparations will not be stored.
If you have prepared the preparations with 4% vinegar, you need to put them in the refrigerator and try to eat them as quickly as possible.
By the way, vinegar can be replaced with citric acid. A teaspoon of citric acid is enough for a three-liter jar.
You can also use freshly squeezed lemon juice. You need to squeeze half a lemon for a liter jar.
One of the main reasons for the rapid spoilage of home-made preserves is the improper use of vinegar during canning.
We tell you what vinegar is strictly forbidden to use for canning.
What vinegar is not suitable for canning
For canning, you must use 9% white vinegar.
Vinegar with an acidity of 5-6% is also suitable, but 4% is not. Such preparations will not be stored.
If you have prepared the preparations with 4% vinegar, you need to put them in the refrigerator and try to eat them as quickly as possible.
By the way, vinegar can be replaced with citric acid. A teaspoon of citric acid is enough for a three-liter jar.
You can also use freshly squeezed lemon juice. You need to squeeze half a lemon for a liter jar.
One of the main reasons for the rapid spoilage of home-made preserves is the improper use of vinegar during canning.
We tell you what vinegar is strictly forbidden to use for canning.
What vinegar is not suitable for canning
For canning, you must use 9% white vinegar.
Vinegar with an acidity of 5-6% is also suitable, but 4% is not. Such preparations will not be stored.
If you have prepared the preparations with 4% vinegar, you need to put them in the refrigerator and try to eat them as quickly as possible.
By the way, vinegar can be replaced with citric acid. A teaspoon of citric acid is enough for a three-liter jar.
You can also use freshly squeezed lemon juice. You need to squeeze half a lemon for a liter jar.
One of the main reasons for the rapid spoilage of home-made preserves is the improper use of vinegar during canning.
We tell you what vinegar is strictly forbidden to use for canning.
What vinegar is not suitable for canning
For canning, you must use 9% white vinegar.
Vinegar with an acidity of 5-6% is also suitable, but 4% is not. Such preparations will not be stored.
If you have prepared the preparations with 4% vinegar, you need to put them in the refrigerator and try to eat them as quickly as possible.
By the way, vinegar can be replaced with citric acid. A teaspoon of citric acid is enough for a three-liter jar.
You can also use freshly squeezed lemon juice. You need to squeeze half a lemon for a liter jar.
One of the main reasons for the rapid spoilage of home-made preserves is the improper use of vinegar during canning.
We tell you what vinegar is strictly forbidden to use for canning.
What vinegar is not suitable for canning
For canning, you must use 9% white vinegar.
Vinegar with an acidity of 5-6% is also suitable, but 4% is not. Such preparations will not be stored.
If you have prepared preparations with 4% vinegar, you need to put them in the refrigerator and try to eat them as quickly as possible.
By the way, vinegar can be replaced with citric acid
One of the main reasons for the rapid deterioration of homemade preparations is the improper use of vinegar during preservation..
We’ll tell you which vinegar is strictly forbidden to use for preservation.
Which vinegar is not suitable for canning?
For preservation, you must use 9 percent white vinegar.
Vinegar with an acidity of 5-6% is also suitable, but 4% is no longer suitable.Such preparations will not be stored.
If you have made preparations with 4% vinegar, you need to put them in the refrigerator and try to eat them as quickly as possible.
By the way, vinegar can be replaced with citric acid. A teaspoon of citric acid is enough for a three-liter jar.
You can also use freshly squeezed lemon juice. You need to squeeze half a lemon for a liter jar.
