Sodium ascorbate is a crystalline form of vitamin C that, according to the website Foodchem, will save the color and flavor of food. This natural preservative is used in home canning and is a staple additive in the commercial food industry as well. When preparing fruit for drying or canning purposes, the surface may turn brown from contact with air. Applying the sodium ascorbate will prevent this discoloration and keep the food fresh for a longer period. The process of adding sodium ascorbate is not difficult and will extend the shelf life of your fruit.
Step 1
Wash the fruit thoroughly to remove surface dirt. Preparation of the fruit will depend on how you plan to store it and the fruit type. You may want to cut fruit into sections or keep it whole. If sectioning, cut your fruit and get it ready for storage by removing peels, seeds or membranes as needed.
Step 2
Mix the sodium ascorbate with water following the directions provided with the product. On average, you will need 1/2 to 1 tsp. of the crystal for every 1 qt. of water. Stir the liquid well with a spoon to dissolve the crystal. Prepare the solution once the fruit is ready for storage. Make 1 or 2 qt. at a time to avoid wasting the product.
Step 3
Place the fruit in a storage container with a vacuum seal. Fill the container slightly over halfway with fruit. Fill the remaining space with the sodium ascorbate and water mixture. Seal the container and store. If you run out of the sodium ascorbate solution, mix more.
Tips and Warnings
- Purchase the sodium ascorbate from the local grocery store or from a shop that carries canning supplies. The preservative sells in cartons and is a crystalline powder. Do not confuse this with the dietary supplement. You may combine other substances, such as sugar, with the sodium ascorbate and water solution for canning or sweetening fruit.
Things You'll Need
- Knife
- Qt. pitcher
- Mixing spoon
- Vacuum storage containers
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