How to Remove Food Grade Beeswax From Vegetables

Food-grade beeswax preserves vegetables and prevents them from oxidizing, which lets growers harvest them earlier, store them longer and increase their yields; in other words, good for them, but not for you. Food-grade beeswax itself won't harm you, but the bacteria and microorganisms it traps underneath it can. Beeswax is the safest type of preservative wax used on vegetables, but it's also one of the most effective, which makes removal a chore. You don't need vegetable wash or solvents -- which the U.S. Department of Agriculture advises against using -- to remove beeswax, you just need a little heat.

Things You'll Need

Vegetable brush or nylon scouring pad
Baking powder

Lemon juice
Instant-read thermometer

Instructions

Fill a pot large enough to submerge the vegetables in with water so that it is 1/2 to 3/4 full and put it on the stove. Set the heat to low and adjust as needed to maintain a temperature of around 100 F, the temperature where beeswax goes from solid to a putty-like consistency. Dip an instant-read thermometer in the water to check the temperature.
Add the vegetables to the water without overcrowding the pot. Let the vegetables stand in the water for about 5 minutes to soften the wax.
Fill the sink with a solution of 1 tablespoon lemon juice and 1 tablespoon baking soda per gallon of tepid water.
Transfer a vegetable to the sink and gently scrub it on all sides with a soft-bristled brush or nylon scouring pan. You can use the dull side of a knife or a spoon to scrape off thick layers of wax.
Wipe the vegetable with a towel. If you missed a spot, warm the vegetable in the pot of water again and wipe the residual wax from it with a towel.

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