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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 half 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 From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Richard MURPHY 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 |
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