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.
