One part white vinegar to four parts water. Maybe a little apple cider vinegar for flavor. But soak your fresh berries for like five minutes, then rinse in clean water, dry, then put back in the fridge. Not in the same container or the contamination goes right back on.
This! This is one of those old timey things you hear about and think is bs, but actually works. I don’t even remove the berries from the packet because I am lazy.
I fill a tupperware with apple cider vinegar and water, measured with my heart, and dunk the berries in it, container and all and let sit while I unpack groceries. Then I give them a shake to remove as much vinegar water as I can and toss them in the fridge. I don’t rinse them, no they don’t taste like vinegar.
A couple years back strawberries were $1 a punnet here and I tested this - the ones dunked in vinegar lasted a week or more with no soft spots, the ones without lasted just a few days before developing soft spots.
I have successfully “rehydrated” store grapes to full plump by submerging them in ice cold acidulated water (little lemon juice) in the fridge for 2-5 days.
The lemon juice is for light crisp taste. Gapes can double in size! Too long of a soak and grapes will crack.
Remove. Dry. Place back into the product vented ziploc bag, or a bowl… and keep fresh in fridge.
I haven’t tested it on grapes, but have on all sorts of berries. I imagine it would work well on grapes as well actually… I’m totally going to do that when grape season is here!
What does measured with your heart mean? That sounds like a pretty big Tupperware. Is it just a splash of vinegar or are you using like most of a bottle of vinegar?
Yeah, it was a jokey way of saying I don’t get out a measuring cup anymore, but add enough vinegar that its around 1:4.
Measuring with your heart the same way you do with garlic, or vanilla. You know? Like you might have measured once but now you have enough experience and know that its forgiving enough to just yeet some in there.
I do this with everything including leafy veg via flooded salad spinner. If I have some made up I also use peracetic acid that I have for sanitizing my stainless stuff.
One part white vinegar to four parts water. Maybe a little apple cider vinegar for flavor. But soak your fresh berries for like five minutes, then rinse in clean water, dry, then put back in the fridge. Not in the same container or the contamination goes right back on.
This! This is one of those old timey things you hear about and think is bs, but actually works. I don’t even remove the berries from the packet because I am lazy.
I fill a tupperware with apple cider vinegar and water, measured with my heart, and dunk the berries in it, container and all and let sit while I unpack groceries. Then I give them a shake to remove as much vinegar water as I can and toss them in the fridge. I don’t rinse them, no they don’t taste like vinegar.
A couple years back strawberries were $1 a punnet here and I tested this - the ones dunked in vinegar lasted a week or more with no soft spots, the ones without lasted just a few days before developing soft spots.
So yeah. Dunk them shits in vinegar. It works!
Any other fruits that this works with or any tips for grapes?
I have successfully “rehydrated” store grapes to full plump by submerging them in ice cold acidulated water (little lemon juice) in the fridge for 2-5 days.
The lemon juice is for light crisp taste. Gapes can double in size! Too long of a soak and grapes will crack.
Remove. Dry. Place back into the product vented ziploc bag, or a bowl… and keep fresh in fridge.
I haven’t tested it on grapes, but have on all sorts of berries. I imagine it would work well on grapes as well actually… I’m totally going to do that when grape season is here!
What does measured with your heart mean? That sounds like a pretty big Tupperware. Is it just a splash of vinegar or are you using like most of a bottle of vinegar?
Yeah, it was a jokey way of saying I don’t get out a measuring cup anymore, but add enough vinegar that its around 1:4.
Measuring with your heart the same way you do with garlic, or vanilla. You know? Like you might have measured once but now you have enough experience and know that its forgiving enough to just yeet some in there.
It means about “yay much” vinegar to approximately “yay much” water.
Or roughly 1:4
I do this with everything including leafy veg via flooded salad spinner. If I have some made up I also use peracetic acid that I have for sanitizing my stainless stuff.