Kitchen Sanitizer and Veggie Cleaner

Buy two opaque trigger-style spray bottles (about 99 cents each at the discount store). Note that they should NOT be translucent or transparent, as light can lessen the effectiveness of the hydrogen peroxide. Label one bottle “hydrogen peroxide” and pour the hydrogen peroxide into it. Label the other “vinegar” and pour the vinegar into it. DO NOT PRE-MIX the hydrogen peroxide and the vinegar; it makes them ineffective.

When you have fruits or vegetables to prepare, first brush off or rinse off any dirt. Spray generously with hydrogen peroxide, turning to spray all sides. Then spray generously with vinegar, turning as before. (You can spray first with vinegar and then with hydrogen peroxide; the order doesn’t matter.) Now rinse well with clear water, and you’re done. No more e coli, salmonella, or shigella. This technique can also be used to clean off cutting boards; just be sure to rinse well.

The combination works INSTANTLY to kill many bacteria. But its’ really important that you do not mix the hydrogen peroxide and vinegar; spray them one at a time, and keep the liquids separate. Keep the bottles under the sink where they will be in the dark, and also ready for instant use.