Heinz does make a product called "Pickling Vinegar" and label states 7% acidity. (Here's the link with picture) Maybe it's because I'm in Canada?

http://www.walmart.ca/en/ip/heinz-pickling-vinegar/6000145830499?cmpid=PPC_Google_Google-Shopping_PLA_EN_6000145830499_10019600019432634660001943285086000195493027_1662&gclid=CKv_u-Oprc4CFcECaQodpCAFCA

Allen's brand also reads "Original Pickling Vinegar Est. 1898" 7% acidity

"If labeled as 7% you can use it but must keep the same measurements called for in the recipe and the taste will be changed substantially. If you reduce it it is a do at your own risk issue because its stabilization method is questionable."

I understand what you said but the way I'm thinking is, because it's 7% acidity, reducing it by almost 1/2 cup (as it states on Heinz label as I mentioned in original post) it would still have the same level of acidity if I were to use 4 cups of 5% acidity....would it not?

4 cups of 5% vinegar and 3 1/2 cups of 7% vinegar have the same acidity level for stabilization?

There's a 120ml difference which is practically 1/2 cup.

Allen's is a reputable brand here in Canada.

http://reinhartfoods.com/our-products-2/ Here are types of vinegars they produce.

"Our quality systems and accreditations include HACCP and ISO 22000, meeting the highest government and customer standards under the umbrella of our FSSC 22000 certification, Global Food Safety Initiative (GFSI)We undergo regular inspection of our facilities by both governmental agencies and our customersWe have an excellent rating with the Canadian Food Inspection Agency and have approved supplier status with leading tier 1 multinational corporations"

Actually 99.9% of apple juice you buy is Allen's brand. I buy it all the time. I've never seen any other brand here in Ontario.

All I can tell you is the USDA guidelines, as that is what guides us in the US, and also what guides Jarden in Canada. And those guidelines recommend using 5% and the amount called for in the recipe.

If you Google Allen's vinegar you will find several discussions that question its production methods, its stability, and it distillation processes. It's your choice then to use it or not.

But I would think that given it is Allen's own recommendation on their bottle that stipulates using the exact same amount and not using less then you'd have your answer and not use less.

One has to question why they would make that stipulation if indeed, their product is adequately stabilized or if their additional acidic acid is there in an attempt to compensate for that lack of stabilization?

Bottom line - its always your choice to follow the guidelines or not.

Interesting about the Heinz Pickling. We never see that in the US that I know of. It isn't even listed as a product on the Heinz website.

Dave

Thanks for your input.

One has to question why they would make that stipulation if indeed, their product is adequately stabilized or if their additional acidic acid is there in an attempt to compensate for that lack of stabilization?

Your comment makes a lot of sense and good food for thought.

Re Heinz... I checked their website too and didn't see it. I'm assuming if they say on the label that you can substitute 220ml pickling vinegar for 250ml white vinegar, then it is safe to do so.

I think that I will contact Allen's to inquire about the points that you brought up. Will keep you informed of their response.

Thanks!

Heinz makes pickling vinegar and is sold in walmart in USA

Don't forget to consider whether 220 ml will cover your vegetables. The volume would be important for that. Maybe there is a recipe out there specifically for your 7%.

Personally, I find vinegar pickles awfully sour anyway, and would not like to have them more acid than 5% vinegar makes them.

UPDATE: Whoops. I missed that this thread is four years old. No doubt the pickles are long ago made and eaten or otherwise dispatched.

I use 7% for all my pickles..I'm 81 & just going what mother told me.