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Heinz Vinegar Tips

Heinz Tip:

Fresh Air - Naturally

In addition to adding flavor to your meal, leave a bowl of Heinz® distilled white vinegar on your counter while cooking to remove all cooking odors. Works great when cooking fish!
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For more than a century, home canners have trusted Heinz® Vinegar and Ball® home canning products to preserve the best flavor for their canned foods. Combining the simple, natural purity of Heinz® Vinegar with high-quality supplies from Ball® brand is the very best recipe for safe, successful results.

If you’re new to canning, download the Ball Getting Started Guide for a great introduction. Getting Started Guide

Try these simple, delicious ways to make the most of summer’s fresh vegetables.
Dill Sandwich Slices 13 20 min 1 hr 5 cloves garlic 4 cups Heinz® Apple Cider Vinegar 1/2 cup Ball® Salt for Pickling & Preserving 3 tablespoons pickling spice 4 cups water 3/4 cup sugar 5 bay leaves 2 1/2 teaspoons mustard seeds 5 heads fresh dill 13 1/3 cups sliced trimmed pickling cucumbers (1/4-inch lengthwise slices) 5 Ball® Pint (16 oz.) Preserving Jars with lids and bands <p>&nbsp;</p> Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside Tie pickling spice in a square of cheesecloth, creating a spice bag.<br /> <br /> Combine vinegar, pickling salt, water, sugar, and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.<br /> <p>Place 1 bay leaf, 1 garlic clove, 1/2 tsp. mustard seeds, and 1 head of dill into each jar. Pack cucumber slices into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.<br /> &nbsp;</p> Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. <br /> <br />


Pepper Perfect: Pepper Jelly Recipe 13 10 min 40 min 5/8 cup Heinz® Apple Cider Vinegar 2 1/4 cups finely chopped green bell pepper (about 2 large) 1/4 cup finely chopped jalapeño pepper (about 2 small) 1 1/2 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin 1 cup sugar 1/2 cup honey 3 Ball® Half Pint (8 oz.) Jars with lids and bands <p>&nbsp;</p> Combine Heinz&reg; Apple Cider Vinegar, green bell peppers, and jalape&ntilde;o peppers in large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly. Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.<br /> Ladle hot jelly into jars. Cool to room temperature, about 30 minutes.<br /> Refrigerate jelly up to 3 weeks, freeze up to 1 year, or serve immediately. <br />


Pickle Perfect: Easy Bread & Butter Recipe 15 15 min 0 min 2 1/2 cups Heinz® Distilled White Vinegar 1/4 cup Ball® Bread & Butter Pickle Mix 2 Ball® Quart (32 oz.) Jars with lids and bands 3 1/2 pounds pickling cucumbers (about 14 small to medium) 2 1/2 cups sugar <p>Cut ends off cucumbers. Cut into 1/2 inch slices.</p> Combine Heinz&reg;&nbsp;Distilled White Vinegar, Ball&reg; Bread &amp;&nbsp;Butter Pickle Mix, and sugar in a medium saucepan. Heat to a boil.<br /> Pour hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes.<br /> Pack cucumber slices into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.<br /> Refrigerate pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.<br />


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