How much citric acid powder to use when preparing fruit for drying
I am preparing prune plums for drying and want to keep them from discoloring.
Best Answer
From Teresa Marrone's "The Beginner's Guide to Making and Using Dried Foods" -
"plums need no pre-treatment."
The standard range, per quart of water, is 1 to 3 teaspoons of citric acid. Since they supposedly don't need it at all, I'd lean towards the lower end, if you want to use it anyway.
Pictures about "How much citric acid powder to use when preparing fruit for drying"
Quick Answer about "How much citric acid powder to use when preparing fruit for drying"
Stir 1 teaspoon of citric acid into 1 quart of cold water. Add the fruit and allow it to soak for 10 minutes, then remove it with a slotted spoon, drain it well and dehydrate it.How much citric acid do you use as a preservative?
Add \xbd teaspoon per quart or \xbc teaspoon per pint. Citric acid also is used to preserve the color of fresh cut fruit or as a pretreatment for frozen and dried fruit (see Color Enhancers and Colorants section).How do you pretreat fruit before dehydrating?
Pretreat fruit pieces by dipping in an ascorbic acid, citric acid, lemon juice or sodium metabisulfite solution. When dry, allow fruit to condition for four to 10 days before packaging for storage. Package dried fruits in tightly sealed containers and store in a cool, dry place.How do you prepare fruit for dehydrating?
How to Dehydrate Fruit So That You Can Win at LifeWhat are pre treatments used for when drying fruits?
Pretreatments prevent fruits from darkening. Many light-coloured fruits, such as apples, darken rapidly when cut and exposed to air. If not pretreated, these fruits will continue to darken after they are dried.\u201dDIY dried fruit powder for natural food flavouring and coloring | relaxing cooking video
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Marta Dzedyshko, RODNAE Productions, Karolina Grabowska, Laker