| russpron - 7/15/2023 20:58
There is 4% and 5% stuff out there don't know why
Who knows? Maybe it's just a form of shrinkflation. If producers cut the percentage of acidity from 5% to 4%, that's a 20 percent dilution.
It doesn't really matter. I just want canners to know so they don't preserve pickled foods unsafely. I mean, who wants their hard work to spoil on them or cause botulism. People shouldn't have to do the hard work of gardening or paying for ingredients and not have it be right. |
Vinegar
