Food Wash

Update since this posting: Clorox has changed, it is now concentrated and I haven't had time to research and find out what that means so I am currently using 1/4 cup hydrogen instead of Clorox or you can use apple cider vinegar. 

1 teaspoon of Clorox (it must be CLOROX brand -do buy the cheap stuff its not made the same-Clorox is made from sea water and is not the same as the scary stuff they tell us to stay away from with the water supply) to 1 gallon of water. Put foods in the bath for a designated period as below. Then remove the foods from the Clorox bath, place them in clear water for 10 minutes and rinse. Dry all foods thoroughly and store.

Leafy Vegetables 15 minutes
Root, thick-skinned, 30 minutes
or fibrous veggies
Thin-skinned fruits 30 minutes
Thick-skinned fruits 30 minutes
Poultry, fish, meat eggs 20 minutes

Trust me after using this method you will not want to go back to just eating straight out the package. The things the Clorox has pulled out of the food -yuck!

If Clorox just totally freaks you out then you can use 1/4 cup hydrogen peroxide or apple cider vinegar.