[Image ID: A screenshot of a Facebook post from Weisenback Farm. The post is a photo of two 5 gallon jugs of distilled white vinegar; one is 4% acidity, one is 5% acidity. The caption reads: Just a little warning for all those who are canning pickles or anything using vinegar. This year you cannot just grab a plastic jar of vinegar or even pickling vinegar without checking the label. Safe pickling requires 5% acidity... for the first time we are seeing 4% acidity vinegar... on the shelves. That renders anything pickled in the 4% NOT shelf stable. I belong to several canning FB pages where everyone is warning... for the first time ever... to check those labels or you could be throwing out many jars of unsafe pickled vegetables. End ID]
The National Center for Home Food Preservation issued this letter on July 14, 2023 warning people
They recommend that anything you have canned in the past 24 hours using 4% vinegar be stored in the fridge, and anything that was canned more than 24 hours ago using 4% vinegar be discarded.
