Getting rid of mother of vinegar

"Mother" of vinegar will naturally occur in vinegar products as the result of
the vinegar bacteria itself.

Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce)
produced by the harmless vinegar bacteria. Today, most manufacturers
pasteurize their product before bottling to prevent these bacteria from
forming mother while sitting on the grocery store shelf.

After opening, you may notice mother beginning to form. Vinegar
containing mother is not harmful or spoiled. Just remove the sustance by
filtering and continue to enjoy the product.

Regarding Homemade Vinegar: While homemade vinegar can be good for dressing salads and general purpose
usage, its acidity may not be adequate for safe use in pickling and
canning. Unless you are certain the acidity is at least four percent,
don't pickle or can with it.

The above information was from "The Vinegar Institute" which is an international trade
association representing the vast majority of vinegar manufacturers and bottlers in the
United States, as well as producers in Australia, Brazil, Canada, Germany, Italy,
Japan, Panama, Sri Lanka, and South Korea.