How to Dehydrate, or Dry, APPLES!: A Food Preservation Recipe

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By HS Schulte
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Dried Apples

Drying apples at home is easy and has several benefits as a method of food preservation. Unlike frozen apples, dried apples can be stored at room temperature and do not rely on electricity to maintain their quality. Unlike canned apples, dried apples take up significantly less space and are processed more naturally, with less heat, resulting in a nutritionally superior, less altered apple.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

apples
steamer or colander
sharp knife
lemon juice
water
storage containers
oven, window, or dehydrator

Step 1

Choosing Apples
Choose firm, mature, high quality apples and dry them soon after harvesting. Wash the apple by spraying it with white vinegar and rinsing well. Remove any bad spots from the apple.
Step 2

Cutting Apples
Cutting the apples uniformly will help them to dry evenly. Core the apples. Peel the apples. Peeling is optional if you are using the apples in potpourri, crafts or for powdering. Cut into ¼ to ½ inch rings or slices.
Step 3

Dipping Apples
Apples should be dipped prior to drying to prevent oxidation. Oxidation is the browning of apples when exposed to air. Oxidation causes apples to lose some vitamin content. Dipping in lemon, or lime, juice is the most natural method of preventing oxidation. To dip apples, cover the apple slices in water with added lemon or lime juice for 8 minutes prior to drying them. You will need 1/4 cup of juice for every cup of water needed to cover the apples.
Step 4

Prepare Apples for Drying
Spread the apples in a single layer. The apples should be spread evenly and not allowed to overlap one another, as air should circulate freely between each piece of fruit. A glass dish is perfect for oven, or air, drying. If you are using a food dehydrator, layer the apples evenly on the trays.
*If you wish to sweeten the apples before drying, you can coat them with a mixture of cinnamon and sugar. 1 teaspoon cinnamon for ever cup of sugar works well.
Step 5

Choosing an Apple Dehydration, or Drying, Method
There are 3 general methods of dehydration: Sun (air) drying, oven drying, and food dehydrator. Each has its advantages and disadvantages.
*Sun or Air Drying - Sun, or air drying, is the most natural form of dehydration. It requires a warm day with temperatures near 100 degrees and low humidity. To sun dry apples, place apples in a sunny window. A car window can provide an ideal place for sun drying as the ideal temperature for drying apples is 135 degrees.
*Oven Drying - If your oven maintains low temperatures, between 120 and 150 degrees, oven drying is a good choice for occasional use. It does not require the purchase of special equipment and is reliable when the weather is not ideal for dehydration. To oven dry apples, place the apples in the oven and set the oven to 135 degrees.
*Food Dehydrator - A food dehydrator consumes less energy than an oven and is the preferred method of dehydration for regular use. If you dry a lot of food, and the weather in your area isn’t ideal for sun drying, a food dehydrator is a consistent, low energy, dehydration method.
Step 6

Testing Apples for Dryness
Apples should have most of the moisture removed, but still be pliable. If they are crisp, they are too dry. Overly dried apples work well for making apple powders. See the “Rehydration and Use Tips” below.
Step 7

Storing Dry Apples
Pack apples in a moisture proof container such as a canning jar, or a sealed plastic container. Vacuum packing dried apples will further prolong their shelf life, but storage in a glass, moisture proof container, is the most natural method. Label the apples with the date of preservation. Store in a cool dry place. Dried apples can be stored up to 12 months.

Comments

oldfroggie said

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on 11/9/2009 originaldaio...the bags you buy in the store have skins on but they can be tough...the choice would be up to you

originaldaio said

on 9/18/2009 Do we have to peel the apples to make them for eating? I was hoping to use them for color, but have never done this before, so does something happen to the peel's texture to make them inedible or at least unpleasant?