Disinfecting Produce OT

[Guest guest]

I have a spritz bottle that I keep full of apple cider vinegar

(might as well impart some taste while we're at it, lol).

 

I rinse, then spritz, and may or may not rinse again depending

on the veggie (no for, say, parsley or leafy greens). I don't

bother with the peroxide step.

 

-Erin

www.zenpawn.com/vegblog

 

, TendrMoon wrote:

>

> I'm currently reading Organic Housekeeping by Ellen Sandbeck and she

advocates spraying your food first with white distilled vinegar and

then with 3% peroxide " with no rinsing necessary. " While this wouldn't

pertain to most of us here, she also says this same procedure can be

used on meat and poultry. I'm not so sure how I feel about the no

rinsing aspect. Does anyone do this?

>

> TM

[Guest guest]

Interesting....also chlorine bleach and iodine can be used to disinfect water if

need be, but

I don't think I'd want to ingest any of these on a regular basis. I'd rinse the

peroxide off

melissa p

 

 

 

 

, " Erin " <truepatriot wrote:

>

> I have a spritz bottle that I keep full of apple cider vinegar

> (might as well impart some taste while we're at it, lol).

>

> I rinse, then spritz, and may or may not rinse again depending

> on the veggie (no for, say, parsley or leafy greens). I don't

> bother with the peroxide step.

>

> -Erin

> www.zenpawn.com/vegblog

>

> , TendrMoon@ wrote:

> >

> > I'm currently reading Organic Housekeeping by Ellen Sandbeck and she

> advocates spraying your food first with white distilled vinegar and

> then with 3% peroxide " with no rinsing necessary. " While this wouldn't

> pertain to most of us here, she also says this same procedure can be

> used on meat and poultry. I'm not so sure how I feel about the no

> rinsing aspect. Does anyone do this?

> >

> > TM

>