How to Use Vinegar & Water to Disinfect Vegetables
Before vegetables get to your kitchen, even if they come straight from your own garden, they might be exposed to bad bacteria (such as salmonella or E. coli) that cause foodborne illnesses. Rinsing the vegetables under clean water can remove a lot of the germs; however an even better way to disinfect vegetables is to use white vinegar, according to National Public Radio. The method is simple, inexpensive and may save you and your family from the painful effects of food poisoning. Does this Spark an idea?
Instructions
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Remove surface dirt from vegetables by gently scrubbing them with a clean scrub brush, while holding them under running water.
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Pour 1 cup of white vinegar into a clean spray bottle. Add 3 cups of clean water to the vinegar. Put the lid on the spray bottle and shake it to mix the water and vinegar.
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Place vegetables that have a skin, such as tomatoes and celery, on a clean plate. Spray them with the vinegar and water solution. Wait just a moment, then turn them over to spray the side that rested against the plate. The solution should touch all areas of the vegetable to be most effective. Rinse these vegetables under clean, running water.
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Break off pieces of broccoli, cauliflower or lettuce that you plan to use and place these in a bowl.. These vegetables require extra care, because they contain crevices where bacteria can hide. Pour the vinegar and water solution over them until they are fully covered and let them soak for 2 minutes. Rinse them after to remove the vinegar flavor.
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Tips & Warnings
Use the vinegar solution on carrots, potatoes and other peelable vegetables before you peel them—that way you’ll avoid contaminating the inner parts with the germs from the outer parts. Remove bruised areas of the vegetables, as bacteria tend to thrive in damaged spots.
