You can, and it will help. The colloidal component should stay colloid,
but can aggregate, making everything appear to turn grey or black. Also
the ionic component will turn to silver oxide, and anything over .8 ppm
will precipitate out. If there are any developers in the mix, then the
silver chloride will slowly dissolve and plate out on the particles,
making them big, and possible black, again. Lots of things can act as a
developer, such as caffine.
Marshall
Dianne France wrote:
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?
--
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