canning pickled beets
I make pickled beets with equal parts water and vinegar. Every recipe for canning them calls for more vinegar. Can I can them in a pressure canner with equal parts? If so, how long at what pressure? If not, and I use the extra vinegar with water bath and dilute them after opening will that successfully mellow the beets? Is it possible that equal parts will safely acidify the beets?
Baltimore County Maryland
University of Md recommends that you only use tested recipes, changing the percentages in any way will change the ph and therefor the processing. You cannot be assured that you will have a safely canned product unless you use a tested recipe.