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June 2, 2006, Newsletter Issue #91: Vinegar Acidity
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Tip of the Week
Use cider or white vinegar of 5-percent acidity (50 grain). This is the range of acidity for most commercially bottled vinegars. Do not use homemade vinegar or vinegar of unknown acidity in pickling. Do not dilute the vinegar unless the recipe specifies, because you will be diluting the preservative effect. If a less sour product is preferred, add sugar rather than decrease the vinegar.
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