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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | </noinclude> <!-- 8. Freeze some peaches in light syrup and also some in orange or pineapple juice. What is the reason for using ascorbic acid in the syrup and not in the fruit juice? Why is ascorbic acid used in freezing peaches? --> ===Packed in syrup=== First, you'll need to make the syrup which is just sugar and water. For peaches, you will need a 40% syrup, which is made by dissolving {{units|250ml|1 cup}} of syrup in {{units|1000ml|4 cups}} of lukewarm water. Chill the syrup before using. |
| h Spanish (es) | </noinclude> <!-- 8. Congelar algunos duraznos en sirope Círculo verde.png (almíbar) y también algunos en jugo de naranja o de piña. ¿Cuál es la razón para el uso de ácido ascórbico en el sirope y no en el jugo de frutas? ¿Por qué es el ácido ascórbico utilizado en la congelación de duraznos? --> |
