Fresh Produce Wash
Thorough washing of fresh fruits and vegetables rids the surface of untold contaminants (pesticides, waxes, human handling) and insures a safer and tastier food as well as a prolonged storage. The Environmental Working Group reports that a simple white vinegar and water wash kills 98 percent of surface bacteria as well as removes residue from wax coatings and pesticides.
• Fill your kitchen sink or a large bowl with purified room temperature water (tap water contains contaminants).
• Add white vinegar in a 1-3 ratio (1-part white vinegar to 3-parts water).
• Add 1-Tbsp. salt and swish water with hands to dissolve the salt.
• Place your fresh (room temperature) produce in the water, washing the more delicate produce first (berries, leafy greens); soak produce for about 10 minutes; gently remove to a colander or strainer and rinse; place on paper towels on a clean counter or drip tray to air dry before storing.
• Repeat the process with heartier produce (celery, kale, potatoes, etc.).
• Slice one lemon in half and squeeze 1-Tbsp. of its juice into a measuring cup.
• Add 2-Tbsp. baking soda to the lemon juice.
• Add 1-cup purified water to the lemon juice-baking soda mixture.
• Whisk briskly so that baking soda completely dissolves into the lemon juice and water.
• Pour this mixture into a clean spray bottle.
• Place your fresh produce in a colander/strainer in the kitchen sink.
• Spray produce with lemon wash to completely coat outer surface; let fresh produce “sit” in wash for about 10 minutes.
• Rinse thoroughly with clean water; place clean produce on paper towels or drip tray to air dry before storing.
Click Follow to receive emails when this author adds content on Bublish