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Berries and Mayonnaise and vinegar

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Ellen mentioned not being able to tolerate the least bit of mold on

berries.

My dad taught me a neat trick this summer - if you soak the berries

in cold water and white vinegar for a little while - that inhibits the

growth of mold. I don't have a precise formula - so you will to guess,

the way I do. Works great when I remember to do it.

Similarly, from an article I read earlier this year, don't forget to add

vinegar to homemade mayonnaise, which inhibits the

growth of bacteria in raw-egg mayonnaise, giving it longer

staying power.

Mara

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Thanks, Mara. I will try to guesstimate an appropriate concentration of

white vinegar in water to keep the fresh berries mold-free. This would

really help me.

I used to make mayonnaise with raw eggs, but I haven't done that for years,

as I rarely ate enough mayo to make the effort worthwhile. I vaguely recall

that the recipe included vinegar, but that I had to use lemon juice instead,

as my allergist wouldn't let me use any types of vinegar. A few years ago, I

had ELISA/ACT food allergy tests, and the lab that did these informed me

that distilled vinegars were safe for me, because they don't contain yeast.

So I started using distilled white vinegar but not discussing it with my

allergist :-) At any rate, if/when I make mayonnaise again, I will be sure

to use distilled white vinegar.

Thanks again.

Ellen

" Mara Schiffren " wrote:

> Ellen mentioned not being able to tolerate the least bit of mold on

> berries.

>

> My dad taught me a neat trick this summer - if you soak the berries

> in cold water and white vinegar for a little while - that inhibits the

> growth of mold. I don't have a precise formula - so you will to guess,

> the way I do. Works great when I remember to do it.

>

> Similarly, from an article I read earlier this year, don't forget to add

> vinegar to homemade mayonnaise, which inhibits the

> growth of bacteria in raw-egg mayonnaise, giving it longer

> staying power.

>

> Mara

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