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Pretreating
Fruit With Ascorbic Acid (or vitamin C)
Ascorbic acid (vitamin
C) mixed with water is a safe way to prevent fruit browning, but its
protection
does not last as long as sulfiting. One teaspoon of powdered ascorbic
acid
is equal to 3000 mg of ascorbic acid in tablet form. (If you buy 500 mg
tablets, this would be six tablets).
Method:
Mix 1
teaspoon of
powdered ascorbic acid (or 3000 mg of ascorbic acid tablets, crushed)
in
2 cups water. Place the fruit in the solution for 3 to 5 minutes.
Remove
fruit, drain well and place on dryer trays. After this solution is used
twice, add more acid or prepare new solution.
Note:
Ascorbic acid is
available in the powdered or tablet form, from your local drugstores or
grocery stores.
Related
Links:
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Did You Know?
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Fruit
leather is made by drying thin layers of pureed fruit in the oven or
dehydrator. Sometimes called fruit rolls or taffies, fruit leathers
make delicious, wholesome and nutritious high-energy snacks for
backpackers, campers and active children. They are relatively light in
weight, easy to prepare and a good way to use left-over canned fruit
and slightly over-ripe fresh fruit.
Fruit leathers can be eaten as is, or made into a beverage by combining
5 parts water with 1 part leather in a food blender. They also can be
used in pie fillings, in cooking and as a dessert topping. Most fruit
or combinations of fruits can be used.
Apricots, apples, grapes, berries, bananas, pineapples, oranges, pears,
peaches, plums, melons, and most tropical fruits can be blended and
dried to make fruit leathers. Grapefruit and lemons are not recommended
because they turn bitter when dried. |
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