[Tattyanne456]

This is a question for Val really, but I couldnt work out where to post it. I have just recieved a copy of your fabulous book, jam, chutney making etc.. in it your recommend vinegar has an acidity of at least 5% for chutney making. Unfortunately I had already rushed out and bought several jars of vinegar prior to reading this, and the acidity content is only 4.6% I dont want to waste these, so is the 0.4% difference going to affect the finished result too greatly, or should I add something to it to increase the level? Eagerly awaiting your reply.... Tatty

[Val H]

You could use it but be aware that the vinegar is an important part of the preserving process. If you use one with a lower acidic content it may not keep well and may allow mould or fermentation. Having said that, for chutney, 4.6 per cent should be OK. For pickles, try and get one that is over 5 per cent.

[Tattyanne456]

Thankyou Val... and the book is FAB Tatty