I made the [Ball Canning Ketchup recipe](https://www.ballmasonjars.com/blog?cid=tomato-ketchup) about 4 weeks ago. I followed the recipe but added about 1 cup of white vinegar in addition to the apple cider vinegar the recipe calls for.
It took waaaaay longer than the 45 mins the recipe calls for for it to cook down – I had it cooking down on the stove for a few hours.
My question is: does vinegar cook out/ does acidity change as things cook down and thicken? Should I be concerned about risks with that?
by neslo10
3 Comments
I have also wondered this and would like to know too!
When you say you added 1 cup of white vinegar in addition to the apple cider vinegar, do you mean you added 2 cup acv and 1 cup of white for 3 total? Or do you mean you added 3 cups acv and 1 cup of white vinegar for a total of 4 cups of vinegar?
This [page](https://www.healthycanning.com/acidity-of-water-and-vinegar-combinations-in-home-canning/#Dont_overboil_your_relish_chutney_and_pickling_liquid_mixtures) talks about vinegar while pickling. But it mentions that you should avoid overboiling as the acetic acid evaporates faster than water
It was mostly a simmer, wouldn’t say it was boiling. I’ve read that a lot of people have cooked over night on stove, in oven, or in crock pot..but was uncertain of impact to acid levels