Peeled apples do not oxidize
Against oxidizing peeled apples, or applesauce:
Some time ago I read the tip, insert apple slices in slightly salted water, so they do not turn brown.
Since I am currently in the apple harvest and always annoyed me over brownish applesauce, I wanted to try it out and thought that must also work with lemon juice or citric acid water.
I tried this morning with one cup each of lemon water, citric acid water and salt water. The result was always the same, the apples remained bright.
It is also logical, acid astringent, and in many baking recipes is also, one should drizzle the peeled apples with lemon.
Anyway, I have thanks to this tip, this year appetizing to look at applesauce.
