Angele
Assistant Cook
I ran across an article a few years ago which noted a certain chemical/acid (I'm unsure of the product) that safely dissolves the strings from oranges so that the finished canned product is clean and professional looking . I have canned Mandarin oranges before, but peeling off the strings (not the skin/pith) was extremely tedious. The product in question simply eats away the stringy pieces but does not damage the orange segments.
Does anyone have insight they can share please? TIA![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Does anyone have insight they can share please? TIA