Both citric acid and ascorbic acid are must-haves for long-term food storage. Citric acid lowers pH, keeping bacteria and mold from growing. Ascorbic acid prevents oxidation, which keeps fruits from browning and helps retain vitamin C. If you’re canning or fermenting, use citric acid as your acidifier. If you’re dehydrating or storing fats, use ascorbic acid to preserve color, flavor, and nutrients. You can even combine them. For example, dip apple slices in a mix of both before dehydrating. The
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