Only if the product was made with organic incredients or not. White vinegar is distilled anyway, so it wouldn't really matter in the end. Cider vinegar, on the other hand is usually only filtered, so there, you could have a choice of organically grown apples or not.

Thanks Ken!

The most important issue here is the percentage of vinegar. Its now at about 5% standard strength for most commercially made products. Some can be higher lik a few balsamics and wine vinegars. Commercial makers of pickles, mustards, etc, use a 20% which is diluted. There used to be a high strength made by Heinz for home, but its not sold anymore. Too many people tried to use it full strength, and got a bit burned. Its sold now, as a weed burner for gardens. Soon, I will be buying a few jars of clear white blasimic vinegar and plan to add sprigs of fresh tarragon to each bottle and store in the fridge for later use. Also, maybe one with dill weed, and one with thyme sprigs.. Anyone for a salad??

Would you possibly mean - a vinegar that still has "mother" growth (raw vinegar), or one that has been brought to boil to kill the growth, thereby stopping the fermentation process?

I made several different types of wine vinegar last year, and was happy with the results - taste wise. Interesting to see the differences/nuances in flavor from one wine to the other. My varieties included burgundy, Paisano, and a white wine - I think either Rhine or Chablais - and all had merit for serving with different foods.

The pH factor, of course, must be considered if using for food preserving. I thought I had reached a safe pH of 5% in most of them, but realized that my meter for measurements of acid/alkalinity might not be reliable. Although I thought it registered OK, my meter turned out to be one for measuring pH in soil.

I intended to do a bit more learning about pH - as it is so important to preserving, but haven't purchased a proper food meter as of yet. Procrastination, procrastination, etc.

Just my 2 c's.

Bejay

Using a home made vinegar with, or without an active 'mother', as you pointed out could be any strength. Organic just means that its primary ingredients come from organically grown foods. I think that a lot of white vinegars are made from potatoes, and many other vegetables. Its boiled and distilled, so anything left is usually acetic acid with little flavor of its own. Cider vinegar is a bit different, and is made from fermented apples that are filtered after its finished. Of course if it was to also be organic it would need organically grown apples. Yes, a soil test pH meter is quite different. Maybe a closer type pH measuring devicer would be one used in making wines, and adjusting the juices.

Here is a link that might be useful: Digital pH meter

White vinegar can be made out of some pretty nasty stuff (petroleum, wood waste, yuck) so if that bothers you, you want to look for vinegar that says what it is distilled from. White vinegar distilled from grain is what I can find easily. I would be very surprised if any pesticide residue made it through the distilling process, but if you are concerned there are plenty of good organic vinegars of all types on the market.