I’m having a party this weekend and I’m going to have apple slices with a pumpkin cream cheese dip. I want to keep the apple slices from turning brown, and I know that citric acid is the key. I have a pouch of powdered citric acid leftover from cheesemaking. What type of ratio to water should I be using to keep them from turning brown. Thanks!
Lemon juice (watered down so that the lemon doesn’t overpower the taste), Sprite, and 7up will all help keep it from browning as well.
Yeah, but I have the citric acid, and it’s the ingredient that you’re using in the other beverages. Maybe I’ll just put some in and taste it. If it’s too crazy I’ll add more water.
there’s a specific product ( i think near where the spices and stuff are in a grocery store) that keeps fruit from browning. can’t remember the name of it for the life of me though……ask one of the older ladies and they might know.
I know. But I’m asking specifically about the ratio of citric acid to water. If nobody knows, I’ll do some experimentation. I just don’t see the point in spending the extra money when I have more citric acid than I know what to do with and no interest in buying the fruit fresh or whatever it’s called.
My sour salt bottle says: 1/4 tsp = 1/4 cup lemon juice or vinegar.
water with some lemon in it is what i would say
Sorry Laurel, not sure about the citric ratio.
Good luck though!