Originally Posted by msminnamouse
Does anyone use this for food preservation? I mean for foods that haven't been dehydrated or canned.
How do you use it?? Is it very effective? Won't it make everything taste bitter or acidic?
It won't make everything taste acidic or bitter if a) You don't use a whole lot and b) You neutralize it, such as citric acid with N,N-Dimethylmethanamine (trimethylamine).
I sometimes use lime or lemon juice with diced peaches as part of a desert. I soak them briefly in the juice then when I want to use them, I take them out and with the rest of the desert, there's no taste of the citric acid but the peaches do not go brown. It's a similar thing you would do with cauliflower and milk.