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Current Date:March 3, 2021

Cleaning Vegetables with Vinegar

Cleaning vegetables with vinegar helps kill bacteria to ensure your vegetables are safe for consumption. It would be favourable for you if you follow the below mentioned simple ways of cleaning vegetables with vinegar to keep your loved ones safe.

Cleaning Vegetables with Vinegar

Smooth-Skinned Vegetables

Keeping a blend of vinegar and water at a 1 to 3 ratio in a spray bottle makes cleaning smooth-skinned vegetables easier. Use the spray bottle to mist the vegetable, thoroughly coating its exterior with the vinegar solution. Allow the vegetable to rest for 30 seconds before rubbing its surface and rinsing it under cold, running water. This removes all vinegar taste. The FDA recommends cleaning smooth-skinned vegetables by gently rubbing them with your hands instead of an abrasive scrubber. This prevents you from breaking the skin before the vegetable is completely clean, which could expose the flesh to contaminants. Tomatoes are the best examples of smooth-skinned vegetable.

Rough or Firm-Surfaced Vegetables

Broccoli, cauliflower, leafy greens, potatoes, and other produce without a smooth or soft surface are slightly more difficult to clean. They require a soaking in a 1 to 3 vinegar and water mixture. This ensures the acidic blend kills all bacteria. For heads of cabbage or other greens, you will need to separate the individual leaves for thorough cleaning. This can be a bit impractical at times, but if you use your sink as the container for the water and vinegar mixture, you should have plenty of room. After their soak, scrub the vegetables with a brush and rinse them under running water.

Other Precautions

To stay safe when cleaning vegetables with vinegar, always wash your hands thoroughly before and after handling them. Also, thoroughly wash any surface they touched, including knives and cutting boards. Never cut or peel vegetables before washing them, as this can contaminate the flesh. Always dry vegetables with a clean cloth and cut away damaged areas before cooking. When working with cabbage and lettuce, discard the outer leaves but do not fail to wash the inner leaves. Also visit our site for how to sanitize vegetables in our website.

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