Looking for Food Dehydration - Step 1a - Ascorbic Acid in 2021? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.
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.
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.)
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:
The Presto Pressure
canners are out
of stock, but Tfal's
Above is the
2020 version of
the Ball Blue Book