How to Prevent Apple Rusting (Discoloration of Cut Apples)
Photo Source: Wikimedia CommonsDid you ever hear of “apple rusting”? Apparently that term was used a hundred years ago to describe how apples tend to turn brownish after they are cut. Here’s what a 1918 magazine had to say about how to prevent rusting:
Have you tried this, Sheryl? I usually pour a little bottled lemon juice in a shallow bowl of water and dip the apple slices in it. Lemon juice would be quicker, but I’ll have to try the salt trick and see if it improves the flavor. Thanks for posting the article.
Salt water, hmmmm never tried that one. Although I don’t think I would agree on the salt improving the flavor… that’s what hubby says about salt on watermelon..😝😁
Are you supposed to rinse the apple after the soak? I can’t imagine… But maybe it’s a very minimum amount of salt. Since I usually don’t have lemons around, I’ll give it a try. It would be good if it works.
When I tried this I rinsed the apples off though they still had a very slight salty taste -but I did not find it objectionable. The old directions say that the salt improves the flavor. I’m not sure that I’d go that far -but it definitely does not detract from the flavor.
My general sense is that apples had a wide range of flavors back then, and that that people selected specific varieties based on how they planned to use the apples. Some varieties were considered best for making cider, others were better for baking, and still others for eating fresh.
I just tried this a few weeks ago when I had to cut (early) and serve (later) 32 apples. I’d researched online and the best modern recommendation was to use 1 tsp. salt to 4 c. water and soak for 10 minutes, rinse, pat dry, and refrigerate. It worked great. The other thing I learned is that the sharper the knife the less “rusting.” It’s fun to know that someone knew about salt water 100 years ago!
Thanks for the specific information regarding how to keep apples white using salt water.. It’s fascinating that something as simple as the sharpness of the knife that is used to cut the apples can affect how much they brown.
I wish I had read this earlier. I had an apple and arugula salad for dinner. I used lemon to stop the rusting but next time I will try using salt water.
A Hundred Years Ago 
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Salt water? I’ve never heard of that. Will have to do an experiment to see if it works. 🤔
I tried it, and it worked. When I did it, I used 1 teaspoon salt in a quart of water.
Have you tried this, Sheryl? I usually pour a little bottled lemon juice in a shallow bowl of water and dip the apple slices in it. Lemon juice would be quicker, but I’ll have to try the salt trick and see if it improves the flavor. Thanks for posting the article.
Yes, I tried using salt water and it worked. The apples stayed white. The apples had a very slight salty taste -but they were good.
If you want white apples, I guess you choose salty or acidic. It’s nice to have a choice.
I’ve not gone down the salt water route either. I usually use acidulated water (vinegar, generally) which works fine.
I also sometimes use vinegar. Somehow the acid in vinegar (or lemon juice) keeps apples from discoloring.
I have also heard of putting slices in Sprite. Maybe it was Coca-Cola’s idea.
Interesting . . . I never would have thought of that. I wonder how well it works.
Never heard of using salt, but I’m curious to try it and see if it works.
I was pleased with how white it kept the apple slices when I tried it.
Clever idea. Thanks.
You’re welcome. I enjoy finding old household tips like this.
Never heard of the salt water method and always used lemon juice.
I don’t always have lemon juice on hand, so it’s nice to know that there’s an alternative way to keep cut apples white.
Salt water, hmmmm never tried that one. Although I don’t think I would agree on the salt improving the flavor… that’s what hubby says about salt on watermelon..😝😁
I’m with your hubby when it comes to putting salt on watermelon. It definitely improves the flavor. 🙂
Are you supposed to rinse the apple after the soak? I can’t imagine… But maybe it’s a very minimum amount of salt. Since I usually don’t have lemons around, I’ll give it a try. It would be good if it works.
When I tried this I rinsed the apples off though they still had a very slight salty taste -but I did not find it objectionable. The old directions say that the salt improves the flavor. I’m not sure that I’d go that far -but it definitely does not detract from the flavor.
I wonder if apples generally were less flavorful back then? Or it may just be that peoples’ tastes have changed.
My general sense is that apples had a wide range of flavors back then, and that that people selected specific varieties based on how they planned to use the apples. Some varieties were considered best for making cider, others were better for baking, and still others for eating fresh.
I just tried this a few weeks ago when I had to cut (early) and serve (later) 32 apples. I’d researched online and the best modern recommendation was to use 1 tsp. salt to 4 c. water and soak for 10 minutes, rinse, pat dry, and refrigerate. It worked great. The other thing I learned is that the sharper the knife the less “rusting.” It’s fun to know that someone knew about salt water 100 years ago!
Thanks for the specific information regarding how to keep apples white using salt water.. It’s fascinating that something as simple as the sharpness of the knife that is used to cut the apples can affect how much they brown.
I wish I had read this earlier. I had an apple and arugula salad for dinner. I used lemon to stop the rusting but next time I will try using salt water.
You’ll have to try it the next time. The salad sounds good.
I knew this was one way to prevent browning of apple slices. Works for other light fruit and potatoes too.
It’s good to know that this also works with potatoes and other fruits. Thanks for the info.