So how do you keep it when it is vinegar? We make a lot of cider and we make it because most of the apples are small (too many bees) or have a russet. I was thinking of making vinegar this last year when we were running out of storage for the cider (put a couple of gallons in the refer and have room for about 4 or 5 gallon jugs in the freezer). I would think canning would be acidic enough to eat the lid and we are out of freezer space.
ďWhy do we fall, sir? So that we might learn to pick ourselves upĒ Alfred Pennyworth Batman Begins (2005)