Thanks for the information, Doug. Have you ever made it with very large zucchini? PT
________________________________ From: Doug <[email protected]> To: [email protected] Sent: Sunday, August 10, 2014 3:29 PM Subject: RE: CS>Do-It-Yourself Dehydroascorbic Vitamin C Hi PT, You said, “The thing is that it is not always available in the state you recommend... think winter.” Although zucchini suitable for the process in the video http://youtu.be/YHKBhz7OCB4 is available year round in many locations, it may be a problem for some people to get in some places. A solution to this problem is to peel them as described in the video and freeze the peelings in zip-lock bags for use in the winter. Freezing preserves the AAO activity. This approach, although it adds a step, has two advantages: 1. Both the quality and the cost of fresh, locally-grown zucchini is better in the summer. If you grow your own, or have friends and neighbors with gardens, you may be able to get more than enough for free, because a single plant often produces a lot more zucchini than a single family will use for food. 2. Freezing disrupts the cells and releases the AAO, which is a membrane-bound enzyme, into solution. Thus the initial stage of the reaction actually proceeds considerably faster when frozen skins versus fresh skins are used. Best regards, Doug
