This looks awesome!! I recently found out that the standard Heinz distilled white vinegar that I used to use for canning likely has GMO ingredients....boooo. I sucked it up and paid $5.99/each for 2 32 oz bottles of Spectrum organic distilled white vinegar, but given I just blew an entire bottle on 4 pint jars of pickled beets, I'm looking for a cheaper, non-GMO alternative.
So, this will be a project for me for next year's picklemaking-I'll make organic apple cider vinegar this fall with cheap bruised farmers market apples, BUT, has anyone tried testing their homemade vinegar for acidity strength to use it for preserving? Would litmus paper strips be a safe way to test for acidity accurately to make sure my homemade vinegar is safe for preserving? Any other suggestions?
Thank you!