Canning Meat With Added Vinegar
A client called and wanted to know if he could can meat with a more tender result by adding some red wine vinegar in place of all water for the liquid. Can it be used? Would the meat texture break down and become too mushy?
ANSWER - Adding vinegar might make the meat more tender although the extremely long heating times should make a tender product. although adding vinegar will not make this product become unsafe, we do not recommend that consumers modify the recipes in the USDA Complete Guide to Home Canning. Some other modification that a consumer might make could cause the product to become unsafe to eat.
See this link for information, read Penn State Extension's Let's Preserve Meat and Poultry.
