making apple crisp for dessert tomorrow, if I peel apples and slice tonight how can I keep them from browning? thinking maybe vac. seal and keep in fridge? does the browning affect flavor? don't want to add acidity due to flavor change... thanks and appreciate any advice, Merry Christmas!!!
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Soak them in a 1/4 teaspoon of kosher salt per cup of water. However many cups it takes to cover. Soak them for 10 minutes and then rinse them off and store in a zip lock bag. Should do the trick.
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I always use a little lemon juice, then rinse before use, but without acid, lonnie mac ‘s plan seems sound!
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