What I wondered about was canning with cs to prevent bacteria growth. I follow the standard way of boiling water and adding salt to each container so I don't know if cs and the salt would be a good thing or not.
----- Original Message ----- From: Starshar<mailto:[email protected]> To: [email protected]<mailto:[email protected]> Sent: Sunday, June 01, 2008 11:58 PM Subject: Re: CS>food prep with cs All my produce gets washed,dried, then sprayed with CS before refrigerating. Lasts 2-3 times longer with the CS spray than without. *when* I remember I also top off an open bottle of milk/cream with CS and it lasts a lot longer also. Sharon ----- Original Message ----- From: Judy K<mailto:[email protected]> To: [email protected]<mailto:[email protected]> ; [email protected]<mailto:[email protected]> Sent: Sunday, June 01, 2008 6:46 AM Subject: RE: CS>food prep with cs Yes -- especially for fresh cider. I add a tablespoon to a bottle. Being a recovering alcoholic, I don't want it to "turn." Also, I have water for emergencies, and add 1/4 cup per gallon. Seems to be enough. Judy Down Maine -----Original Message----- From: [email protected]<mailto:[email protected]> [mailto:[email protected]] Sent: Saturday, May 31, 2008 11:12 PM To: [email protected]<mailto:[email protected]> Subject: CS>food prep with cs Does anyone use cs in food preparation to inhibit spoilage? If so, how do you do it?
