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Food Dehydration - Step 1a - Ascorbic Acid

Food Dehydration - Step 1a - Ascorbic Acid

Ascorbic acid (vitamin C) mixed with water is another safe way to prevent fruit browning in dehydrating fruit. But it does not last as long as sulfuring or sulfiting. You can easily get Ascorbic acid in a powdered or tablet form from drugstores or grocery stores. You can also buy commercial preparations like FruitFresh .

Mixing your own Ascorbic Acid

One teaspoon of powdered ascorbic acid is equal to 3000 mg of ascorbic acid in tablet form. (If you buy 500 mg tablets, this would be six tablets.)

1. Mix 1 teaspoon of powdered ascorbic acid (or 3000 mg ascorbic acid tablets, crushed) in 2 cups water.
2. Put the fruit in the solution for 5 minutes.
3. Remove the fruit, drain well and place on dryer trays.
4. The solution is used twice, then you need to add 3000 mg more ascorbic acid to it or prepare a fresh solution.

Fruit Fresh (Ascorbic Acid and Sugar)

Ascorbic acid is sold mixed with sugar, and sold for use on fresh fruits and in canning or freezing. It is more expensive and considered to not be as effective as using pure ascorbic acid. If you want to use this approach:

1. Mix 1.5 tablespoons of ascorbic acid mixture (e.g., Fruit Fresh) with one quart of water.
2. Put the fruit in the mixture and soak for five minutes.
3. Drain the fruit well and place on dryer trays and begin drying.