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Thread: Dehydrating Fruits: add chemicals or not? page

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    Mbetz's Avatar
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    Dehydrating Fruits: add chemicals or not?

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    Just got a dehydrator (Excalibur 9 tray(Go big or go home)). I've done some fruit (apples and bananas) and I'm not sure if I should do the dip method that was suggested. I've had some success and really like the flavor, but I'm not sure about the shelf life. Any guidance would be appreciated.
    Thanks,
    New to Paleo

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    sbhikes's Avatar
    sbhikes is online now Senior Member
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    Dip in lemon juice. Tastes yummy. Add cinnamon, too for extra yumminess. The chemicals aren't really necessary if you don't mind the resulting brown color of the fruit. The sugar in the fruit and relative lack of moisture is what preserves the fruit, not the chemicals.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 170 x 3. Current Deadlift: 220 x 3

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    Fruit is often dipped in an ascorbic acid (Vitamin C) solution to prevent discoloration.

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    I dip the fruit in lemon juice and dry. Then I pack it in freezer bags for long term storage.

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    Lumifer's Avatar
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    I dip apple slices in an ascorbic acid solution, basically to prevent discoloration.

    Jerky I don't dip in anything.

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    As long as you are only dipping in ascorbic acid or some sort of citric acid, such as lemon you should be fine. Avoid any sulfuring, sulfites and sulfates.

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