- Thread starter
- #11
hoodat
Garden Addicted
Is there an echo in here? 
Gotta get to canning maters
- Thread starter hoodat
- Start date
April Manier
Deeply Rooted
I feel a little silly here. I have always used apple cider. I am just concerned about the acidity.
I am thinking that for pickles for others I might switch to the white for a better look. It's hard for folks not used to canning to get over the look of things different; Eating home processed stuff is a stretch enough for them!
I am thinking that for pickles for others I might switch to the white for a better look. It's hard for folks not used to canning to get over the look of things different; Eating home processed stuff is a stretch enough for them!
- Thread starter
- #13
hoodat
Garden Addicted
The acidity of both white and apple cider vinegar is the same. You can only get straight vinegar by home processing and it would be too strong to use straight. Store bought vinegar is dilluted to 5% acidity in the case of both products.
My grandma used to let cider turn to vinegar in a crock (if she could sneak it by grandpa when it hit the hard cider stage). It was so sour it would cross your eyes. She always dillted it before using it.
My grandma used to let cider turn to vinegar in a crock (if she could sneak it by grandpa when it hit the hard cider stage). It was so sour it would cross your eyes. She always dillted it before using it.
