Saltwater Bath
A recipe from Georgia Department of Education School Nutrition
This is to be used to prevent cut apples from oxidizing and turning brown. It does not contribute to sodium intake and does not affect the texture of the fruit. It can also be used on other solid white flesh fruits like pears.
Ingredients:
- 2.5 tbsp Salt
- 1 gal Water
Steps:
- Combine the salt and water in a container and stir until the salt has dissolved.
Scale up based on the amount of salt water needed to cover the quantity of cut fruit being prepared.
This will prevent fruit from browning for up to 3 days and does not alter the taste!
After use, do not save the salt water. Discard.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Yield:
1 gallon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | cal | |
| Saturated Fat: | g | |
| Total Fat: | g | |
| Sodium: | mg |
