In article >,
"Kathi Jones" > wrote:

> "George Shirley" > wrote in message

> > 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?

Sure. It doesn't require a lot of acid, IME. When I was peeling
peaches, I used a glug of white vinegar in the water. Did not affect
flavor.

> kathi
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