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Pretreating Fruit With Fruit Juice
A fruit juice that
is high in vitamin C can be used as a pretreatment, though it is not
as effective as pure ascorbic acid. Juices high in vitamin C include
orange,
lemon, pineapple, grape and cranberry.
Method:
Place
enough juice
to cover fruit in a bowl. Add cut fruit. Soak 3 to 5 minutes, remove
fruit,
drain well and place on dryer trays. This solution may be used twice,
before
being replaced.
Note:
Each juice adds
its own color and flavor to the fruit.
Related Links:
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Did You Know?
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While
it is possible to safely preserve many kinds of foodstuffs, home
canning can expose consumers to botulism and other kinds of food
poisoning if done incorrectly. Because of the high risk of illness or
death associated with improper canning techniques, the United States
Department of Agriculture (USDA) considers it critical that consumers
who intend to can at home obtain proper and current information from a
reliable source. At the basis of these recommendations is the balance
between bringing the food to a high enough temperature for a long
enough time that spoilage and disease-producing microorganisms are
killed, while not heating the food so much that it loses nutritive
value or palatability.
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