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Dear List, I'm to a position where I need to ask a question about prolonging

raw food, please, if you have an idea or any experience.

As you know, I'm caring for my Lady in a nursing home. I'm planning to

restart raw food, get her off the chemical food they're feeding her; and

they're okay with that. I may run up against a roadblock, though; that is,

extending the length of time they'll let me hold her food in their fridger;

they may want to toss it after 3 days, I want it to last 4 days.

My mix takes up 32 cups in 2 gallon jars. Previously, I added citric acid,

1/2 teaspoon per quart, to the mix, which worked very well. I'm thinking

the addition of a little Apple Cider Vinegar might assist the Dieticians so

there'll be no worry about holding this for another day ( no taste

considerations need be made ).

So what do you think; have an idea? I'll have 14 cups of water and 18 cups

of raw food that's been strained. Should I add only C/A or is there any

reason I should not also add some ACV, please; or is there something else

that's food grade? The Best, Obie.

Of course, before I do this, I want to ask if you have an idea you'd pass

along for us, please.