How to Add Vinegar to Canned Foods
- 1). Prepare the food as called for in the canning recipe. If making pickles, be sure to use the exact vinegar/water ratio called for in the recipe.
- 2). Pack the canning jars as specified. If the recipe calls for hot-packing, fill the jars while the food is still hot. This is important for both safety and the appearance of the canned food.
- 3). Add 4 tbsp. of vinegar to each quart of tomatoes or tomato-based product you are canning. If canning in pint jars, decrease the amount by 1/2 to 2 tbsp.
- 4). Process the food according to the recipe instructions. If the recipe says to use a pressure canner, do not use the boiling water method.
- 5). Check the seals of the canning jars once they have cooled enough to touch. The centers of the lids should be depressed and no liquids should leak out if you turn the jar upside down. If the lids are not depressed or you experience leakage, use the food immediately or refrigerate and use within five days.
- 6). Always boil home-canned foods for 10 minutes before eating.
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