1/2 cup distilled white vinegar, 1 tablespoon salt and a gallon of water more or less. Soak produce for 5-10 minutes. A little less for thin-skinned items like berries, etc.
Posted by Keebler (Member # 12673) on :
- Just last week, there was something about this.
A citrus oil based soap as those made by BioKleen or Seventh Generation. I use the same thing I used for hand dishwasing. A quick call to the company to confirm it being food-safe will cut down the number of bottles to handle.
These can be used straight with a veggie brush, too.
ONE DROP of Iodine in the last (or next to last) rinse bin. But clear that with doctor for all family members and, remember, just ONE DROP in bin (whatever you use to wash and rinse veggies) that is at least shoe box size.
If possible, a final rinse with filtered water. -
Posted by Keebler (Member # 12673) on :
- Always wash anything that is to be cut - beforehand. Best with a dedicated veggie brush, too, to get into crevaces (such as root veggies and melons - soak first).
Do not set back onto countertop after washing, a clean plate or cutting board matters.
Never buy anything that has been cut at the store. They often don't wash the item first - or it trades hands afterward. -
Posted by Keebler (Member # 12673) on :
Topic: FOOD POISONING ? Information and Prevention Links -
Posted by Lymetoo (Member # 743) on :
I had 3 recipes yesterday and now I can't put my hands on them.
I've been using vinegar, salt and lemon juice. Sometimes for things like zucchini I'll slice a lemon and rub the lemon slice over it several times and rinse it off. I may also sprinkle Kosher salt on it and then rinse.
I only cook for two!
Posted by Lymetoo (Member # 743) on :
How do you keep the things like broccoli or cauliflower from just floating on top of the water?? I never feel like it gets clean.
I try to soak them before I cut the florets so they don't float, but that's not so good either!
Posted by Keebler (Member # 12673) on :
- I try to soak them upside down by putting a water-filled jar into their "bath" to lodge them still -- then rinse them and "fluff" them a bit upside down, too, breaking into parts if water can't reach.
Cabbage can be tricky, too. It always seems so remarkably clean but I like to be sure it all gets showered.
Asparagus, too, really requires attention - but that's so seasonal and so very expensive that I don't see much of it. When I do, we "dance" after it soaks, with it swishing about just enough to loosen sand but not destroy it's fabulous fiber. -
Posted by GretaM (Member # 40917) on :
Hahaha. Dance... Good one Posted by nefferdun (Member # 20157) on :
Good subject to bring up because I recently got cyclospora from contaminated produce. I have only been rinsing produce, not washing it.
Posted by GretaM (Member # 40917) on :
This really is a wonderful thread! Thanks Hiker for starting this thread, and thanks to those who are sharing their recipes.
Posted by Keebler (Member # 12673) on :
- Salad spinners are excellent for soaking, too. But don't put the lid on until the food has been rinsed well. This will help help "dirt" out of the lid, which can be hard to clean well.
Keep the INSIDE TOP of the spinner as clean and dry as possible. Let it dry out thoroughly -- and kept the lid a bit askew rather than tight on the bowl between uses so that air can circulation.
A reminder to all: always rinse several times ANY packed produce, even if it says it's "pre-washed" as that is no guarantee at all, really. -
Posted by steve1906 (Member # 16206) on :
![[Smile]](smile.gif)