Canning Jelly-Vinegar Question
 

I'm about to make Cranberry Pepper Jelly recipe for the first time and it calls for vinegar. Apple cider vinegar? Or white vinegar?

Thanks!

Most recipes I have seen use Apple Cider Vinegar.

That's what I was leaning towards. I'll see how it goes. :)

I'd probably opt for the cider vinegar. Care to share the recipe? It sounds like a good one.

I would use white vinegar.

My pepper jelly calls for apple cider vinegar, don't know about the cranberry's in the mix if that would change what vinegar used. Yours sounds good for sure.

You know, I've got enough liquid fruit pectin to make two batches. I could make a batch with apple cider and another batch with white vinegar and then have people taste test it! Yes, I'll share the recipe if it turns out good.

I'd use cider.

I have always been told by my 'elders' to use apple cider vinegar for canning etc., and the white vinegar in salads and salad dressings. I know I like the white vinegar in my cucumber salad that I make much better than the apple cider vinegar, but always use the apple cider for pickles, any canning etc., Don't really know if it makes any difference or not, so it will be interesting to follow this thread.

I'd like the recipe. Will you share it with us?

Yes, I'll share after I make it - if it turns out good. I have all the supplies ready but just haven't had time to do it. That's the nice thin about making this jelly, it's not like I have lots of tomatoes or cucumbers sitting around going bad until I can get around to it. Maybe within the next several days I can get to it.