Angele
Assistant Cook
I ran across an article a few years ago which noted a certain chemical/acid (I'm unsure of the product) that safely dissolves the strings from oranges so that the finished canned product is clean and professional looking . I have canned Mandarin oranges before, but peeling off the strings (not the skin/pith) was extremely tedious. The product in question simply eats away the stringy pieces but does not damage the orange segments.
Does anyone have insight they can share please? TIA
Does anyone have insight they can share please? TIA