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Add the apple slices to the saltwater and let them soak for about 3 to 5 minutes.Using ½ teaspoon or less in a cup of water will get the job done without altering the apple’s taste. Just be super careful not to add *too* much salt. After all, it’s nature’s oldest preservative. Its namesake chemical components keep oxygen from reaching the surface of the slices. You may remember from chemistry that salt is also called sodium chloride. Fill a small bowl with cold water and the juice of half a lemon.If you’re freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet. Vinegar works too because of its acidity, but it’ll potentially impart a more unpleasant taste than these other alternatives.
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No fresh lemons? Try bottled lemon juice, lemonade or even orange juice-as long as it’s acidic, it’ll slow browning. Give the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. Ever wonder why store-bought apple slices are always so white and crunchy? They’re often treated with ascorbic acid, citric acid or sulfites-lemon juice (another acid) works the same way. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Lemon juice’s high acidity and low pH deactivates the enzyme that causes browning. Brush or Dip the Apple Slices in Lemon Juice To store sliced apples, always use an airtight container or a resealable bag with all the air pushed out of it. If you’re slicing hours (or even days) in advance, these methods can help it maintain its natural color, at least for a while. Just know that the longer they’re exposed, the browner they’ll get. If you’re going to slice an apple and eat it immediately, don’t go through the trouble of treating the slices.