Do you pay attention to the acidity level on your vinegar bottles? On this week’s episode of the Perfectly Preserved Podcast, we cover recent changes in store-bought vinegar and how it impacts food preservation.We discuss why acid is necessary for safe canning, the importance of using 5% acidity vinegar for canning, and which recipes rely on vinegar’s acidity. We also share why 4% or less acidity vinegar is making it onto grocery store shelves, why bottles labeled “pickling vinegar” are not safe for most canning recipes, and why we don’t recommend using homemade vinegars for canning.We hope this episode helps you navigate the world of vinegar for safe and delicious home canning!Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-51-the-great-vinegar-conspiracySee more from Jenny on this episode here