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Western Oregon | We press our own cider, when it gets too hard, we add mother from last years to make vinegar. We ferment a lot, without vinegar. We use our apple cider vinegar to clean with. Never had it tested. Only pickles we make anymore are bread and butter with 1/3 each, onion, bell peppers and cucumbers. We both freeze and can sauerkraut after making in a crock, no vinegar. Over the years, canning "recipes" have gotten much stricter to protect whomever prints them because of liability, especially anything coming from .gov agencies....James | |
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Vinegar
