How much ascorbic acid to prevent apple browning?
Hi folks --
I'm about to dehydrate apples for the first time today, and can't seem to find any fruit fresh. I'm wondering -- I know you can use a crushed Vitamin C tablet, but don't know how much vitamin C (I have 500mg tablets) to use for how much water? Also I do have citric acid (sour salt) that I have for cheesemaking, and wondered if I could use that instead?
Thanks so much in advance!