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Posted to rec.food.preserving
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ascorbic acid - Fruit Fresh
Kathi Jones wrote:
> "George Shirley" > wrote in message
> .. .
>> The Joneses wrote:
>>> "Brian Mailman" > wrote in message
>>> m...
>>>> ljp wrote:
>>>>> When drying apples I'm supposed to pre-treat with ascorbic acid or
>>>>> lemon juice. I'm having trouble finding either.
>>>> Have you looked inside a lemon? 
>>>>
>>>> B/
>>> Limes can be even acider, and interesting differments in taste. Or
>>> pineapple juice, or grapefruit juice (either sweetened or unsweetened,
>>> gag - no high fructose corn syrup, please!) Think about apple cider
>>> vinegar in the water? Just a think there, I've never done it. Or light
>>> wines, better the ones that make your nose wrinkle - the pH test you
>>> know. Apple jack? bourbon? Tequila? To the devil with prissy white apple
>>> chips, lets have somethin' with some *flavor.*
>>> Down here we get dried fruits sprinkled with chili powder (the mix,
>>> check them *&^% added ingredients, usually salt is the first item),
>>> powdered chile (the real deal - chipotle or green chile anyone?), and/or
>>> sugar with various flavorings.
>>> I had some absoluter wonderful applewoodsmoked chipotle in Sante Fe
>>> once with Christine. That stuff was fab! To diet for, dahling.
>>> I think you may have created a monster.
>>> Edrena
>>>
>> Actually, UofGA says to use bottled lemon juice as it has a standard pH
>> versus a squeezed lemon that you don't know what the pH is. That was a
>> test question.
>
> but either or would be OK for stopping something from browning, right? So I
> should only be concerned when using it to balance the ph, right? That
> means use bottle lemon juice when lemon juice is called for in a recipe, but
> a fresh squeezed lemon or lime would do when stopping something from turning
> brown...
>
> notice, both were questions....?
>
> kathi
>
>
>
Yes and yes.
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