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After searching the internet for anti-browning methods, I decided to try three different ways to treat the sliced apples. Salt water (1 teaspoon salt per cup of water)
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Soak apple slices in the salt water for a few minutes, then rinse before serving or storing. This brine keeps browning at bay for up to a week. Lemon juice: Tossing cut apples in lemon juice will ...
Water bath canning is appropriate for high-acid foods only, such as jam, jelly, most fruit, pickles, and tomato products with acid added. It is not appropriate for meats and low-acid foods such as vegetables. [2] This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in ...
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Freeze drying is a water removal process commonly used to preserve pear material. The fruit is placed in a vacuum chamber at low heat to increase shelf life. This process works by freezing the material, then reducing the pressure and adding heat to neutralize the frozen water in the material.
Soda Water (club soda, seltzer water): 1 cup of cold soda water, soak sliced fruit for 5 minutes in water, drain and then refrigerate if not consuming immediately.
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.