Extension > Food > Food Safety > Preserving and preparing > Wash produce before preserving
Wash produce before preserving
Dirt and germs on the surface of fresh produce can be passed to the flesh when the fruit or vegetable is cut. As a result, it is important to follow good washing guidelines when preparing produce for preserving. To avoid contaminating produce, don't forget to wash hands well!
- Work in small quantities to prevent loss of quality and nutrients.
- Wash and drain produce BEFORE removing caps, cores, pits, seeds, skins or shells.
- Wash through several changes of clean water in a clean sink. Use water at a temperature close to the temperature of the produce.
- Produce with rinds and skins should be rubbed or washed with a produce brush under running water.
- Lift produce out of the water so the dirt is washed off and will not get back on the food.
- Do not let produce soak in water.
- Do not use soap or bleach to wash produce. These products may change the flavor and may not be safe to ingest.
Written by Deb Botzek-Linn, University of Minnesota Extension educator, 2011
