To Keep Apples from Browning

How To's are our favorite articles to share. Let's talk about apples today and how to keep them from browning once you have sliced them open.

We have 12 methods here that you will find very interesting. Some you likely already know, and some may be brand new to you.

1. The most common may be this one. Use lemon juice. The reason apples turn brown is due to 'oxidation.' This happens when the enzyme in the apple is exposed to oxygen when cut. Lemons contain citric acid. This happens to be very effective against oxidation. Limes have the same properties and can also be used. Pineapples also fall in this category, so pineapple juice is a good option as well.

All you need to do is apply any of the above directly to the cut surface of the apple. You can put the cut apples in a bowl and squeeze the juices directly on, or use a pastry brush to apply.

You can put the juices into a bowl of cold water and put the sliced apples in the water and let them sit for 3-5 minutes. The ratio is one Tablespoon juice to one cup cold water.

2. This one may be a surprise. You use salt! You make a solution of salt and water for soaking the apples in. The ratio is 1/2 teaspoon of salt to one quart of cold water. Soaking time is the same as above, 3-5 minutes. If the apples taste a little salty, just give them a good rinse. Also, don't soak more than the time suggested.

3. Carbonated drinks also contain citric acid. A good choice would be ginger ale and lemon-lime soda. Same again, just soak for 3-5 minutes then drain.

So there we have three of the methods and if you want to know the other nine, please visit the 'Wiki How' website below.