Hi Cooper, I dont disagree with the concept of using a bleach solution for disinfection, but depending on strength of the bleach youre using, that 3 tablespoons of standard bleach would make an overly strong bleach solution for the purposes we're talking about here. My recollection from trail crew days in the park service was about 1 - 2 teaspoons of good ole chlorox bleach in one gallon of water for both veggie prep and dishwash water for utensils.

Heres a pretty cool article for those still interested and it confirms the bleach solution strenght too...

Cooking in Mexico

I would have to agree with peeling the produce when possible. I was in the Peace Corps in India many years back and that was a standard practice as was boiling the water and adding iodine to it to make it potable. That was after you let it set for a few hours first then strained out any floatsum.

I am now drinking the water from my well. It is soooo much better than the jugged water. Just today while eating lunch I thought "this is so good you could sell it!"

well, i believe youMiss Hariette we saw Pepe gaurding your cart while u were in the bank yesterday we will b up soon