North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

You can use sodium bisulfite or metabisulfite. 

 

For sulfite, use 1 teaspoon per pint; for bisulfiite, ½ a teaspoon; for metabisulfite 2 teaspoons.

 

Stephen

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From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Stephen Sadler
Sent: Friday, August 04, 2006 4:31 PM
To: 'North American Fruit Explorers'
Subject: Re: [NAFEX] Blackberry Neophyte

 

I used to use a sulfur wash for drying fruit – it was also either the same sulfite that used to be used at salad bars to keep veggies from browning, before there was a big to-do about the few people allergic to it.  Don’t have a specific source, but it might be on some drying/canning or winemaking sites.  Drugstores and health food stores sometimes carry it.  I think I got mine from a gardening catalog.

 

The sodium sulfite solution is 1-2 tablespoons per gallon, or about a teaspoon per pint.  Dip quickly, let the fruit dry, and it will keep much longer than it would otherwise.  Rinse before use – you should not taste any sulfite at all. 

 

Stephen

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From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Richard MURPHY
Sent: Friday, August 04, 2006 4:14 PM
To: nafex
Subject: [NAFEX] Blackberry Neophyte

 

Hi Squad;

 

Stella Otto's book told me my Navaho Blackberries have grey mold.

Boy did they ever................. Not when they were picked, but 2 days later.

 

Is there a fungicidal baptism process for directly after picking?

 

Thank you again

 

Murph zone 5