How to boost antioxidants in preserved fruit by using “Pascalization”
Pascalization is a method of preserving food where it’s submitted to intense pressure, inactivating yeast, mold, and bacteria but leaving the fruit untouched. The produce is submitted to 40,000-80,000 pounds of pressure per square inch for about 15 minutes, applied evenly from all sides. While the method isn’t much used today due to the high…
