I have tried two three things already so that the apples don't turn
black after its cut, does anyone can help me with this regard, please
reply.


pravesh saraff

wrote:
> I have tried two three things already so that the apples don't turn
> black after its cut, does anyone can help me with this regard, please
> reply.
>
>
> pravesh saraff
>


There's two things that work (actually 3, but I don't know if one of
them uses food grade chemicals, so I won't mention it)

1) Crush a vitamin C tablet or two in a pint of water and stir it up.
Dip the apple slices in the ascorbic acid solution you just made.

2) Go to a winemaking supply shop and buy some Campden tablets.
Dissolve a half a Campden tablet in a pint of water and dip the apple
slices in it. This is much more effective than the vitamin C, but some
people are sensitive to sulfites -- gives them headaches, triggers
asthma attacks, etc. If you are somewhat "allergic" to red wine or your
kids have asthma, don't use the Campden tablets.

Hope this helps, :-)
Bob

wrote:
> I have tried two three things already so that the apples don't turn
> black after its cut, does anyone can help me with this regard, please
> reply.
>
>
> pravesh saraff
>
have you tried ascorbic acid?
Ellen

> wrote in message
oups.com...
>I have tried two three things already so that the apples don't turn
> black after its cut, does anyone can help me with this regard, please
> reply.
>
Dip the slices in lemon juice. You don't need to use the juice straight
up -- you can dilute it with water and soak the apple slices in it for a few
minutes.

I'm not sure of the ratio of lemon juice to water, but I'm sure someone here
will pop up with the right answer.

BTW it's the acid in the lemon juice that does the trick. If you're out of
lemons, you can use lime juice or vinegar, but the lemon flavor seems to go
best with the apples.

Anny

In article .com>,
wrote:

> I have tried two three things already so that the apples don't turn
> black after its cut, does anyone can help me with this regard, please
> reply.
>
>
> pravesh saraff


What have you tried? Ascorbic acid (Vitamin C) will help prevent
darkness. Check these resources, too:
http://www.uga.edu/nchfp/index.html
http://www.uga.edu/nchfp/publication...eeze_fruit.pdf
http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
This is from the RFP FAQ file:
15. Using Ascorbic Acid
16.
17. From Michael Stallcup
18. Citation from "Drying Fruit" pamphlet by Pat Kendall, Colorado
State University Cooperative Extension foods and nutrition specialist
and professor, food science and human nutrition; Lesta Allen, retired
consumer and family education agent, Tri River Area Cooperative
Extension. 8/94. ©Colorado State University Cooperative Extension. 1994.
19.
20. "Ascorbic acid (vitamin C) is an antioxidant that keeps fruit
from darkening. Pure crystals usually are available at drug stores.
Prepare a solution of 1 to 2-1/2 teaspoons of pure ascorbic acid
crystals to 1 cup cold water. Vitamin C tablets can be crushed and used
(six 500 milligram tablets equal 1 tsp ascorbic acid). One cup treats
about 5 quarts of cut fruit. Dip peeled and cut fruit directly in
ascorbic acid solution. Soak for a few minutes, remove with a slotted
spoon, drain well and dehydrate. Commercial antioxidant mixtures are not
as effective as ascorbic acid but are more readily available in grocery
stores. Follow directions on the container for "fresh cut fruit."

HTH.
-Barb

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On May 18, 10:15 am, zxcvbob > wrote:
> wrote:
> > I have tried two three things already so that the apples don't turn
> > black after its cut, does anyone can help me with this regard, please
> > reply.
>
> > pravesh saraff
>
> There's two things that work (actually 3, but I don't know if one of
> them uses food grade chemicals, so I won't mention it)
>
> 1) Crush a vitamin C tablet or two in a pint of water and stir it up.
> Dip the apple slices in the ascorbic acid solution you just made.
>
> 2) Go to a winemaking supply shop and buy some Campden tablets.
> Dissolve a half a Campden tablet in a pint of water and dip the apple
> slices in it. This is much more effective than the vitamin C, but some
> people are sensitive to sulfites -- gives them headaches, triggers
> asthma attacks, etc. If you are somewhat "allergic" to red wine or your
> kids have asthma, don't use the Campden tablets.
>
> Hope this helps, :-)
> Bob



Thank you Bob,

Pravesh saraff

On May 18, 11:18 am, ellen wickberg > wrote:
> wrote:
> > I have tried two three things already so that the apples don't turn
> > black after its cut, does anyone can help me with this regard, please
> > reply.
>
> > pravesh saraff
>
> have you tried ascorbic acid?
> Ellen



Thank you Ellen.


Pravesh Saraff