Used to clean fruits and vegetables by removing dirt, wax, pesticide residues, and surface microbes when running water, soap, or commercial produce washes are unavailable.
In emergency or off-grid conditions, produce may carry surface contaminants including soil, bacteria, or chemical sprays. Baking soda can clean visible residue, while other common preparedness items like vinegar can help reduce microbial risk. These methods provide effective sanitation using long-shelf-life supplies.
Methods and How to Use Them
Baking Soda Wash (Residue Removal)
- Best for dirt, wax, and pesticide residue
- Does not sanitize or kill pathogens
How to Use:
- Add 1–2 teaspoons baking soda to 1 quart of clean water
- Soak produce for 10–15 minutes
- Rinse thoroughly with clean water
Vinegar Wash (Microbial Reduction)
- Helps reduce bacteria like E. coli and Salmonella
- Safe for leafy greens, fruits, vegetables
How to Use:
- Mix 1 part white vinegar (5%) with 3 parts clean water
- Soak produce for 10 minutes
- Rinse thoroughly with clean water
Warnings
- Always rinse produce with clean, potable water after any treatment
- Baking soda does not disinfect — it is for surface cleaning only
- Only sanitize when water source is clean or treated
Storage & Shelf Life
- Baking soda and vinegar: indefinite shelf life if stored sealed and dry
- Keep all materials clearly labeled and stored away from food when not in use
When to Use It
- After harvesting or buying fresh produce
- When dealing with canned, bulk, or market foods of unknown origin
- To reduce spoilage and illness risk in group shelters, camps, or food stations
- As part of a field sanitation plan when refrigeration is limited