Can you put that info on either or both the prepping thread or gardening thread, too?
That is useful information for someone interested in that cause I’ve been wondering the same thing.
Sure....I want to say it was a teaspoon (of REGULAR) Clorox to a gal of water.
You soak in this solution, then rinse w/water.
I need to find the times (of soaking).
But...in the meantime...I’m going to use it for about 5 -10 mins, then rinse, then refridgerate.
Lettuce and leafy veggies seem to be the weak spot and bleach won’t help:
Washing can reduce microbial populations a hundredfold, but it’s impossible to eliminate all microbes from uncooked lettuce and other produce — they can evade even heavily chlorinated water by hiding in microscopic pores and cracks in the plant tissue. Raw salads are therefore not advised for people who are especially vulnerable to infections.