The good news is, it's apple & plum season here. The bad news is that I get tooth pain from eating so many raw fruits. I'm looking for the best way to prepare fruits to be less acidic so that I can eat them without doing damage to my teeth. Any advice?
Location: Southeast Manitoba - Zone 2b, neutral clay soil
posted 2 weeks ago
Growing up, my mom would take crab apples, peel and slice them, add lemon, cinnamon, sugar, and salt, cook it in a pot until it got kind of gelatinous, cool it then freeze it in medium-sized bags (I imagine cans would work fine too). Boom, pie filling.
Unfortunately, turning the acidity into something sweet is the only option I know. As Ellendra said, neutralizing the acid will alter the taste of fruit by a fair bit.
Whatever you say buddy! And I believe this tiny ad too: