Step 1 (above)
Step 2 (above)
Step 3 (above)We thought that this blog should be appropriately called: veggie tales! For the reason that this is a story of what our veggies (fruits and eggs too) need to go through as a preparation before we eat them. After buying our fruits, veggies and eggs from street vendors, we bring them home for this preparation we commonly call as "javeling" ("javel" in English is "bleach").
Step 1 - these are just purchased fruits and veggies, they are then place to the left side of the sink, then I will wash them with soap and water, prior to putting them into the "javel" water (next picture).
Step 2 - as you can see from this step our produce is placed into a plastic basin (this basin is marked "javel" on it and is specifically used ONLY for "javeling" produce) along with tap water and "javel" added to the tap water to completely cover over the produce and then left to sit for 20 minutes.
After 20 minutes, I then take another plastic basin and fill it with filtered water ONLY, for the rinsing of the produce. (I did not add this picture in, as it looks the same as the second picture).
Step 3 - this shows our produce drying in our dish rack after the "javeling" process. Once they are dry, all the produce can than be placed into the refrigerator for cooking/eating when you wish to.
If you are wondering as to why we "javel", it is to kill any amobeas that may be lingering on them.
The different fruits that are pictured from the top picture are from left to right:
Pineapple
Papaya (larger green fruit to the top of the picture)
Avocados (smaller green fruit)
Cuccumbers
Mangos (smaller redish/yellowish looking fruit)
Lemons (the small yellow fruit to the top right of the picture)
Carrots
Step 1 - these are just purchased fruits and veggies, they are then place to the left side of the sink, then I will wash them with soap and water, prior to putting them into the "javel" water (next picture).
Step 2 - as you can see from this step our produce is placed into a plastic basin (this basin is marked "javel" on it and is specifically used ONLY for "javeling" produce) along with tap water and "javel" added to the tap water to completely cover over the produce and then left to sit for 20 minutes.
After 20 minutes, I then take another plastic basin and fill it with filtered water ONLY, for the rinsing of the produce. (I did not add this picture in, as it looks the same as the second picture).
Step 3 - this shows our produce drying in our dish rack after the "javeling" process. Once they are dry, all the produce can than be placed into the refrigerator for cooking/eating when you wish to.
If you are wondering as to why we "javel", it is to kill any amobeas that may be lingering on them.
The different fruits that are pictured from the top picture are from left to right:
Pineapple
Papaya (larger green fruit to the top of the picture)
Avocados (smaller green fruit)
Cuccumbers
Mangos (smaller redish/yellowish looking fruit)
Lemons (the small yellow fruit to the top right of the picture)
Carrots
