Fresh Apple Slices
I've seen other people ask food questions on your web site (and newsletter) so I thought I'd give it a shot. I'm trying to find a way to preserve peeled fresh apple slices in my kids lunches. I am sure there is a way to keep them from browning by putting something on them, but I have never figured out what it is. My kids won't eat apples that have turned brown! Can you help?
After you slice the apples, dip in or brush on bottled or fresh lemon juice and let them sit for about 5-10 minutes. Rinse off the juice (or leave it on). Your apples will not turn brown for about 24+ hours, and even then it's just slightly on the edges. My son did a science project on this last year. We dipped many fruits in lemon juice and timed them until they turned brown. Peaches and bananas turn brown first, but it's only after about 6-10 hours; the apples hardly turned brown at all.
You can also soak the apples in ascorbic acid (3000 mg to 1 gallon water) (available for canning from kitchen stores) or crushed vitamin C (6 (500-gm) tablets to 1 gallon water)dissolved in water. I've even tried pineapple or orange juice for sweeter flavor--basically any juice with natural Vitamin C in it!
Hope this helps,
Desi @ DVO
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