A common question I am asked is how to improve the shelf life of food, and while I’m not a fan of preservatives, but use natural acidifying ingredients, like lemon juice, citric acid and vinegars, to add shelf life to foods.
The acidifying technique works because lowering the pH value (acidity level) of the food helps prevent the formation of harmful microorganisms that promote food decay. Essentially, the acidic ingredient acts as a preservative.
It can be done with a spray bottle, or with a acid “bath” – which simply means putting the juice of 1 lemon in a bowl of 1 quart of water, and dipping the food to be preserved in the bath. Drain in colander or on a rack to air dry.