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Replace all types of chemical cleaners!

Even replace all these types of "Green" products

Produce Tips

There are different situations and times when produce and meat should be sanitized. Here is an outline of the different processes we have found to be very effective:

Foods to wash just before consuming

• Mushrooms - Store in brown paper bag, do not wash until you will use, take a damp cloth and wipe off excess dirt.
• Meats and seafood - Run a plain bowl of water and wait for this to reach 100%. You can then pour this ‘charged‘ water over your meats or seafood, preferably in a separate bowl.
• Potatoes, sweet potatoes, mature onions, hard-rind squashes, eggplant and rutabagas - Clean them before you are going to use them. Do not soak, but rather spray them down with the ‘charged‘ water. Should not be stored in your fridge.
• Cucumbers - Can be left in plastic wrap they come in and can be sanitized before you use them.
• Tomatoes - Tomatoes should be refrigerated only after they are fully ripe and then only for a short time. They may be sanitized before you need to prepare them.
• Bananas - After bananas have ripened, store in the refrigerator to help slow down ripening. The skin will turn dark brown, but this does not damage the fruit inside.
  

10 Most Contaminated Foods

Foods that you should only run two cycles with (fragile produce)

Do not run more than two cycles with any small berries, such as strawberries, raspberries, cherries, blueberries and grapes. They tend to get "mushy" after being in water for long periods of time. Another suggestion is to place these fruits in a bowl and spray them down thoroughly before using them or let them soak in the water after it has been processed for only 2-4 minutes. Then dry them before storing.

Foods that may be sanitized right after purchase

• Herbs - Parsley, chives, and even green onions are good to sanitize when you get them home. Only spray them down, do not submerge in water, and then wrap them in a paper towel and store in a plastic bag in your fridge to keep them fresh.
• Watermelon and cantaloupe - May be sanitized when you bring them home from the market. Spray them down and then wipe them clean.
• Peaches, apples, nectarines, and other thick skinned fruit - Sanitize in the soak bowl as per instructions. Please be sure to fill the bowl only half way with the produce and then to the max fill line with cold tap water. Be sure to clean properly before sanitizing. Use a fruit scrubber to remove excess dirt and wax. Peaches definitely require a good cleaning prior to processing as the fuzz tends to hold a lot of contaminants.
• Peppers, cabbage, carrots, zucchini, lettuce, fresh spinach - All can be washed when you get home and then stored in your fridge. Put lettuce in containers once it has been sanitized. Be sure to dry well before storage to make them last longer. Proper storage containers will also help to extend shelf life as they will keep moisture from getting into these items.

**Always dry everything thoroughly before storing them in your fridge.