It is Fruit Fresh.

Ascorbic acid is just a fancy name for Vitamin C tablets. So if you have some, dissolve 1500 mg of Vitamin C tablets in a half gallon of water (per the recipe).

I would think you can use Fruit Fresh (which is ascorbic acid with dextrose and other ingredients) or lemon juice to keep the peaches and apples from turning brown - either of those should supply the small amount of extra acidity to the recipe that Vitamin C tablets would.

But perhaps the experts will chime in here...

Vegetable Whitener, Fruit Fresh, ascorbic acid will all work. Basically anything acidic to reduce the color changes that come from oxidation.

Ascorbic acid (when you can find it) is much cheaper in the pure form than Fruit Fresh.

Carol

Thank you all very much. I'm off to start the salsa!

Val