Substituting acid for water
I made a batch of Linda Lou's Heinz pickles, and a batch of Zydeco beans last night...both recipes (I believe) call for equal parts of Vinegar and Water. I'm still nervous about BWB canning the low-acid veggies, so I changed the ratio to make it more of a 3:1 Vinegar:Water ratio (more acid, less water).
I figure that if the total amount of liquid stays the same, you can always substitute more acid for water, right? That would still be safe, maybe even safer??
Just hoping that I was right about this :)