Geoffrey S. Mendelson wrote:
> zxcvbob wrote:
>> When I dry apples, I pre-treat them with a Campden tablet (from a
>> winemaking supply store) solution. They turn out ghostly white, like
>> sulfured apple slices. It also works for keeping fresh apple slices
>> from turning brown in the refrigerator.
>
> Campden tablets are sodium/potassium metabisulphite. They have been
> linked to all sorts of bad things, and also have been used to prevent
> wine from souring during fermentation, dried fuit from changing color
> and so on.
>
> The reason why the apple slices look like they are sulfured is that they are.
> You're doing it in a solution instead of a gas.
>
> If you are sensitive to sulphites, it's a bad thing to do, and if you are not,
> it's perfectly fine. IMHO you should warn people before you give than any
> though, especialy people with asthema or are pregnant.
>
> Geoff.


The fresh apples treated with Campden are just for my family. With the
dried apples, i tell people they are sulfured and make sure they don't
have asthma or think they are allergic to sulfites.

Bob