Citric AcidĬitric acid is not a good substitute for ascorbic acid. Place fruit in dip and soak 3 to 5 minutes. Mix 1/2 cup sugar with 1 1/2 cups boiling water. Honey dipped fruit is much higher in calories. Many store-bought dried fruits have been dipped in a honey solution. This solution may be used twice before being replaced. Soak 3 to 5 minutes, remove fruit, drain well. Place enough juice to cover the fruit in a bowl. Each juice adds its own color and flavor to the fruit. Juices high in vitamin C include orange, lemon, pineapple, grape, and cranberry. Fruit Juice DipĪ fruit juice that is high in vitamin C can also be used as a pretreatment, though it is not as effective as pure ascorbic acid. Follow manufacturers instructions on label. They are more expensive and not as concentrated as using pure ascorbic acid, but are easier to find. These commercial mixtures contain ascorbic acid and sugar and are sold for use on fresh fruits and in canning or freezing. After this solution is used (two batches of fruit), add more ascorbic acid to mixture. Place the fruit in the solution for 3 to 5 minutes. Mix 1 teaspoon of powdered ascorbic acid (or six tablets, crushed) in 2 cups water. Fillers in the tablets may result in white flecks, but they are not harmful. One teaspoon of ascorbic acid is equal to 3,000 mg of ascorbic acid in tablet form (or six 500 mg tablets). Ascorbic acid is available in the powdered or tablet form from drugstores or grocery stores. This mixed with water helps prevent fruit from browning. Some of the most common pre-treatments are explained below: Ascorbic Acid (vitamin C) If not pre-treated, these fruits will continue to darken during the preservation process. Many light-colored fruits, such as apples, darken rapidly when cut and exposed to air. Pre-treatments prevent fruits from darkening. One bushel of apples will yield 18-20 quarts of apple slices.One pound of apples will yield 3 cups diced apples or 2 3/4 cups of pared and sliced apples.Allow 2 pounds of apples for one 9-inch pie.Two medium apples are needed to yield 1 cup grated apples.One pound of apples equals approximately: four small apples three medium apples or two large apples.Typically, a bushel of apples weights 42-48 pounds. Generally, apples are more economical when purchased by the bushel than when purchased in small quantities. If you buy apples during the summer, chances are they are last year’s stock that has been stored over the past several months. Also make sure you are “in season” for optimal quality. When shopping, look for fruit free of blemishes and breaks in the skin since these can encourage spoilage and decay. Today, the USA is the principal producer of apples in the world.Īpples are a favorite fruit of many people for eating out of hand, in fresh salads, or in a wide variety of cooked products.The Romans took apple seeds with them when they conquered England and eventually the immigrating English brought apples, trees, and seeds to American soil.Although it is believed that apples were first grown in the Far East and Orient, apple trees were also grown and prized by the people of ancient Rome.
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