Storing peeled apples overnight requires keeping them in as close to an oxygen-free environment as possible and applying an acid-based anti-browning agent. When cut, apples release an enzyme that reacts with oxygen and results in a browning effect on the exposed surfaces. Adding acid to the mix essentially forces the oxygen to deal with it as opposed to the enzyme that causes browning, staving it off until the acid is depleted – which commonly occurs within 24 hours. Replenish the acidulated water every 24 hours if storing cut apples longer than one day.
Things You'll Need
- 1 tbsp. lemon juice
- 3 gallons cold water
- Food storage containers
- 1/2 tsp. ascorbic acid crystals
- 3 500-mg tablets vitamin C
- Pill crusher or mortar and pestle
Mix together 1 tbsp. of lemon juice and 1 gallon of cold water and place in an airtight food container.
Peel and cut the apples to the desired dimensions. Place each piece in the water-lemon juice mixture immediately after cutting. Place a plate on the apples to keep them submerged.
Seal the food storage container with the lid or a piece of cling film and place in the refrigerator. Use within 24 hours for best results.
Mix together 1/2 tsp. of ascorbic acid crystals with 1 gallon of cold water and place in a food container.
Peel and slice the apples. Place each piece in the ascorbic acid mixture immediately after slicing, and place a plate on them to keep them submerged.
Cover and store in the refrigerator for up 24 hours.
Vitamin C Tablets
Crush three 500 mg vitamin C to fine consistency with a pill crusher or mortar and pestle.
Mix the vitamin C powder with 1 gallon of cold water and pour in a food container.
Peel and cut the apple, placing each piece in the vitamin C mixture immediately after. Place a plate on the apples to keep them submerged.
Cover the food container and store in the refrigerator for up to 24 hours.