Canning pickles- 5% vs 7%?

[Smorgasbord]

So I'm brand spankin' new to canning, and I'm starting with the safety of pickles. Most recipes call for regular 5% white vinegar, but I ended up with a bunch of 7% pickling vinegar because a few people I ambushed in the grocery store near the canning goods told me to only use 7%. So what's the deal? Does that 2% really matter for PH/safety/crispness? Should I just use the 7% anyway? What are the ramifications of it? If it's just flavour, I don't care, I'll use it, but is it something more?

[nofunlatte]

As meatn3 says, you're okay with 5% acidity. The Ball Blue book suggests using white or cider vinegar at 5% and that's what I use (also a bit of a newbie to canning--just started last year). I checked my vinegars to make sure that they are 5%.

[meatn3]

5% is what is usually called for.

You can use the 7% and it will be safe. The flavor may be too strong for your taste and/or the pickles might shrivel from the stronger vinegar.

The National Center for Home Food Preservation has great info and is a terrific resource:
http://www.uga.edu/nchfp/

[Smorgasbord]

Thanks for the link and info, and to both of you for the replies. I figure I'll try whole pickles in the 7% I have and get 5% for bread and butter ones and see how both turn out!

[meatn3]

You probably know this, but pickles can be soft if the blossom end of the cucumber is not sliced off.

[Smorgasbord]

Nope, I didn't, but I cut off both ends anyway b/c I don't like pickle 'bums.' [but that's good info for the future!] Unfortunately i did find out too late after making a batch of pickles that using cucumbers with any yellow on them leads to a mushy pickle b/c they are overripe [at least this is what i was told]. We were too eager to start and should have waited a few weeks for the smaller cukes, but we'll just have to do a few more batches :)

[meatn3]

Any chance for a "do over" is good - just pushes the learning curve upward!

I keep a notebook. It helps with troubleshooting and helps me recreate if it turned out to my liking. Also helps me to remember those spontaneous moments of seasoning that you are sure you'll remember.

I know with jams that having some of the fruit a little under ripe is good.

My cucumbers have not fared well with the 100 degree weather. I was planning on making a lot of pickles this year. Same with tomato sauce. I had put in what were labeled roma's, turns out they are yellow pear shaped grape tomatoes!

So naturally my attention turned towards boozy fruit instead...
:-D