Savoie speaks to BDN about safety protocols when canning with vinegar
The Bangor Daily News spoke to Kathy Savoie, professor at the University of Maine Cooperative Extension, about the importance of choosing the right vinegar when preserving foods by canning. “The issue now is the vinegar products you can find have different acidity levels. You cannot substitute any of those for 5 percent acidity,” Savoie said.