Erin;

I don't know about the USA, but here in Russia the 70% solution of acetic acid (not the glacial one, but wouldn't this one suffice?) sells under a name of "vinegar essence" in food stores. It's widely used in canning, because the regular table vinegar would be far too dilute to be practical. Isn't the case not the same in the US?

Cheers from Moscow,
Zhenya