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).


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.

Ascorbic acid is available in the powdered or tablet form, from your local drugstores or grocery stores.

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Did You Know?
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.