Fruit With Sodium Bisulfite (Sulfuring)
Sulfuring is the
best antioxidant treatment for preserving color. This method is very
It will reduce vitamin loss, flavor loss, browning, and deterioration
storage. It is not a preservative in itself, but it discourages insects
and microbes, which can cause spoilage. There are 2 methods of
each with its own advantages and disadvantages:
1. Using sulfur
more effective than sulfur solutions, but this method takes more time
special equipment. Fruits sulfured by this method should not be dried
because the odor of the fumes is unpleasant.
2. Sulfite Solution
a sulfite solution is easy. Prepare
a solution of 1 tablespoon sodium bisulfite, or 2 tablespoons sodium
or use 4 tablespoons of sodium metabisulfite to a gallon of water. Soak
slices of fruit for about 5 minutes and halves of fruit for 15 minutes.
When process is complete, remove fruit, rinse lightly under cold tap
and place the fruit on the drying trays or absorbent towels. With this
method the pieces of fruit are, however, less thoroughly sulfured than
they are by fumes. Because of the soaking involved, the fruit absorbs
water, so the drying time is lengthened. Fruit that is sulfured by this
method may be dried indoors or out.
WARNING - Sulfite-sensitive
individuals should not use this method and should not eat food treated
is usually available at drugstores and some health food stores. Sodium
sulfite and sodium metabisulfite, available at wine-making shops, may
It is estimated that 5% of asthmatics are sensitive to sulfites, and an
unknown number of nonasthmatics. The symptoms are sudden attacks of
nausea, difficult breathing, diarrhea and even death.
fruit is an alternative to sulfuring, but it is not as effective and
vitamins are lost and drying takes longer. For these reasons steam
is not recommended.
|Did You Know?
curing the meat on traditional way farmers usually used pickling salt,
salt peter (sodium nitrate),
white or brown sugar or molasses. These were the necessary
others such as boracic acid, borax and soda were
often used for sweetening the brine and to keep it from spoiling
but they are not absolutely essential.
salt extracts moisture and
acts as a preservative. The sugar or molasses imparts a nice flavor
and has a tendency to keep the muscle tissue soft in contrast to
the salt, which has a tendency to make it hard and dry. So the salt
and sugar have two distinct functions to perform, the one to harden
and preserve, the other to soften and sweeten.