How to disinfect strawberries with vinegar
White vinegar has recognized antimicrobial properties, excellent for disinfecting fruits, it is also not toxic. Most of its antiseptic action comes from its versatile pH, which is acidic, but can change to alkaline. In this way, it eliminates or neutralizes many types of microorganisms. However, it is important to know that its effectiveness is around 80 percent, since there are microbes that cannot eliminate or inhibit. To disinfect strawberries with vinegar, follow these steps:- Wash your hands very well for 20 seconds.
– The work area is very good. Disinfect the table, knife, table, etc.
– Select the strawberries. Separate the mistreated from the entire and hygien them separately. Do not remove the leaves to wash them. If you do, open the door to microorganisms and you can contaminate the fruit.
– Prepare a large container with a half of water and another vinegar. Let the strawberries rest in the container for 15-20 minutes.
– Rub the liquid on the surface of the strawberries. Use a special brush for this work. Do it carefully so as not to mistreat them, since strawberries are very delicate.
– Rinse them very well under the jet.
– Pass the strawberries through the strainer and then dry them very well, using paper towels. Strawberries should never be wet, since this accelerates their deterioration process.
If you want to know other methods to disinfect food, we invite you to visit our article how to disinfect vegetables.
How to disinfect strawberries with salt
Marine salt is a natural antiseptic that they already took advantage of in ancient times. It is very efficient, but its application can alter the original flavor of food (it gives a salty touch). However, it is an excellent alternative, since we will always have it by hand. To disinfect the strawberries wearing salt, follow these steps:- Wash your hands.
– Clean the work area very well.
– Classify strawberries. Draw the mistreated from the entire and disinfect them separately. Leave them both the stem and the leaves.
– Pour into a large bolor 1 liter of warm water and a teaspoon of salt. Let them rest for 5-10 minutes.
– Clean the strawberries. Frost them with a soft brush or with your hands. Do it taking advantage of the antiseptic water that covers them. Use little strength, be subtle or spoil.
– Aclár them with plenty of water under the tap water.
– Pass them for a strainer and then be carefully stopped, using kitchen absorbent paper.
Disinfect the strawberries and save them properly will help you keep them for longer. Discover other food conservation methods by clicking on the link.
How to disinfect strawberries without chlorine
If we do not want to hygienize chlorine strawberries, there are many other healthier alternatives, but perhaps with less effectiveness. The common hydrogen peroxide, that they sell in the pharmacy, serves to hygienize food, because it is not toxic and eliminates microbes. Hydrogen or hydrogen peroxide has antiseptic properties, capable of eliminating microorganisms by oxidation, since it produces a burn process controlled. Now, how do we disinfect the strawberries with this product?- Clean your hands. Every time you disinfect food or work with anything in the kitchen, you must wash your hands for 20 seconds, rubbing them everywhere.
– Hygienizes the work surface and all the necessary materials.
– Classify strawberries. Draw the mistreated from the entire and disinfect them separately. Do not remove the stem or the leaves.
– Deposit in a large bowl with 1 liter of water with 1/2 cup of hydrogen peroxide (10 volumes, medical use) and follow the same method we use to disinfect lettuce: wait for 15-20 minutes until the antiseptic take effect.
– Clarifies strawberries with abundant direct tap water.
– Pass them for a strainer and dry them with a paper towel. They must be completely dried. During the process try to treat them very delicately, because they spoil very easily.
Note: If you wanted to use chlorine, remember to use the right chlorine. This has indicated on the label that serves to purify water and disinfect food. Common chlorine is toxic and should not be used in water or food.
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