I'm not aware of any modern safe canning recipes using Malt Vinegar, but you might find it used in brining for certain sweet pickles, etc., because of the less harsh flavor. It should not be used with some vegetables since it will darken them.
__________________ Support bacteria. It's the only culture some people have.
Malt vinegar can be used for canning as long as it has the same percentage of acid required in the usual white vinegar used. (I think it is 6%) I would look on the label to see if it gives you the percentage, or, you could do a lab experiment to measure it.
Malt vinegar is made by maltingbarley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in color. However, most supermarket vinegar is actually extracted from beetroot.
8.What kind of vinegar is best for pickling?Use a quality commercially prepared distilled white vinegar that has 5% acetic acid. Cider vinegar and malt vinegar can also be used but will darken the produce. However, malt vinegar imparts a delicate, sweet flavor and is desirable for many sweet pickle and chutney recipes.
Like Blissful said - the problem is knowing the acidity level of the vinegar. Most recipes (ok, all that I know of) are based on a minimum of 5% acidity - basic distilled white vinegar. If the label says it is 5% then it would be safe to use.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain