Ratio of White Vinegar & Water | Kill Germs on Fresh Vegetables
Ratio of White Vinegar & Water | Kill Germs on Fresh Vegetables byModern Survival Blog
It’s difficult or impossible to know where your fruits and vegetables are coming from as they sit on the grocery store shelves. They may look clean, but they might be contaminated with germs – just waiting to get you sick. How many people handled those vegetables?!
After reading the article, “Health Warning: Be Aware Where Your Vegetables Came From…”, you may seriously want to consider washing and cleaning your fruits and vegetables with a white vinegar mixture to help reduce the risk of germs and contamination.
Apparently every year, nearly 50 million people become ill from food contamination, including sickness caused by contaminated fruits and vegetables. Cleaning fruits and vegetables with vinegar helps kill bacteria to help ensure they are safe for consumption.
Here is the recommended vinegar and water solution mixture:
Ratio Of Vinegar And Water To Kill Germs On Vegetables
1 part white vinegar
3 parts water
1 part white vinegar with 3 parts water.
Example: To make a vinegar and water vegetable bath, use 1 cup white vinegar with 3 cups clean fresh water. Adjust amounts according to your needs.
Pro Tip: Fill a spray bottle with the vinegar and water solution. Keep it handy on the kitchen counter for vegetable decontamination (spray on).
Smooth Skinned Produce:
For ‘smooth skinned produce’, mist the fruit or vegetable, thoroughly coating its exterior with the vinegar solution. Then allow the produce to rest for 30 seconds before rubbing its surface and rinsing it under cold, running water.
The FDA recommends cleaning smooth-skinned fruits and vegetables by gently rubbing them with your hands (instead of an abrasive scrubber). This prevents you from breaking the skin before the fruit or vegetable is completely clean, which could expose the flesh to contaminants.