Dry Apples
Dried apples are a healthy snack and can be stored and refreshed for use in pies, applesauce and cakes. Note that 1 c. dried apples yields about 1 1/4 c. cooked apples.
Instructions
Dehydrator or Oven Drying
1. Pick pesticide-free, ripe, firm apples.
2. Wash, core and peel the apples.
3. Cut apples into wedges and slice into 1/4-inch-thick slices, or slice the apples into rings.
4. Dip apple slices in an ascorbic acid mixture (1/4 c. lemon juice to 1 qt. water) - to keep them from turning brown as they dry.
5. Place the slices one layer deep on kitchen trays. Do not overlap the slices.
6. Dry at 115 degrees F for 6 to 8 hours.
7. Turn the slices after 4 hours and rotate the trays if needed.
8. Test for dryness after 6 hours and then every 2 hours until no moisture remains in the center of the slices.
Sun Drying
9. Prepare the apples as described in steps 1 to 3 above.
10. Dip apple slices in an ascorbic acid mixture (1/4 c. lemon juice to 1 qt. water) to keep them from turning brown as they dry.
11. Lay treated slices on trays.
12. Cover with cheesecloth and place in a well-ventilated area in full sunlight.
13. Turn slices every few hours.
14. Take trays inside at night. Drying takes two to three days.
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