Are you bored of eating the same apple pie again and again? Or have you ever dried apples in your life? If you haven’t, then you have been missing many useful benefits of dried apples. When you Dry apples, you increase their taste and portability. They are a healthy snack, in the lunchbox, perfect for after school, or to curb that late afternoon or morning hunger. The fresher and flavorful the apples are, the more delicious the dehydrated version will be. You can use any apple variety which you prefer, but I would consider the types of apples your family generally prefers to eat.
How to make dried apples
Making oven-dried apples needs a few steps, but it requires several hours of time in a very low oven. So, if you need a nice activity for a cool fall day, try this. Inspect and wash your Apples first First; you should start by:
- First, inspect and then dispose of any damaged or spoiled apples from no part can be safely salvaged.
- Make sure you Wash the apples thoroughly, gently towel or air dry.
- Then, look for any damaged parts and remove the damaged areas carefully with a paring knife.Peel carefully and Core the Apples.
To Peel the apples can be an option and not peeling your apples does several things:
- Add nutrition in the form of added vitamins and fiber
- Make your chips a bit chewer, which personally I like
- this allows you to get a more dried apple from your harvest or purpose.
Once you start rinsing your apples, you should peel and core them nicely. To remove the skin, you should use a vegetable peeler. Though you may opt to skip this step if you are pressed for time, the peels will be tough when dried and sharp-edged.
The next thing cut off the cores. This can be done either by slicing the apples into quarters or simply with an apple corer and then cut off the tough edge of every piece.Do not discard the peels or cores! Utilize them to make apple scrap jelly; homemade apple pectin and apple scrap vinegar.
Slicing the Apples
To achieve best-dried apples, you should thinly sliced. With a sharp knife to cut the apples into slices that are approximately a quarter-inch thick.
To Prevent Apple Slices from Browning
When slicing the apples, drop app pieces into acidulated water in order to prevent them from browning or burning. To make an acidulated water, you start by adding lemon juice or one and a half to a quart of water tablespoons of vinegar. Keep the slices soaking in acidulated water as you finish slicing the remaining apples?
Drain the Apples
When you sliced all of the apples and soaked them in the acidulated water, then drain them in the colander. Let the app stay in the colander for around two to three minutes in order to drain off the water completely as possible. In case the apple pieces are very moist, you should steam them instead of drying in the oven.
Dry the Apples
In order for you to dehydrate apples properly, you have to arrange in a certain way suitable for the purpose. Put cooling racks in the baking sheets and your apples on a rack so that none of the slices are touching each other.
Set your oven to the lowest setting, which is between 140° F / 60°C and 150° F / 66°C.
Prop the door of the oven open (this is not necessary when you are using the convection oven).
Place the apples with baking sheets in the oven. Leave the apples to dry until when they are ready leathery to crisp, which can take you anywhere from six to ten hours. In case the oven is hotter in some parts than others, you have to turn the baking sheets around after some time to allow pieces dry evenly.
Cool the Apples
For you to be completely sure when the apple pieces are completely dehydrated, you have to cool them. (You have the knowledge on how cookies the crisp up after taking them out of the oven, that’s what happens with dried fruit.) Get the trays out from your oven and allow the apples to cool on the trays for around twenty minutes.
After the period of cooling off the apples, tear up one of the pieces of fruit into half. The moisture should have dried up, and there shouldn’t be moisture that is visible along the surface. If it happens that the apple is still soft, return it to the oven for some time for the moisture to dry up completely.
Condition the Apples
Dehydrating the apples doesn’t completely remove all the moisture there may be some residual moisture left in the fruit that you can’t see or feel. This should not be enough to stop the fruit from being mold-free or safely preserved when you do what is known as “conditioning” the dried fruit. You will be a better and a tastier product.
Put the cooled and the dried apple slices into glass jars, just fill the jars about two thirds full.
Shake the jar a couple of times while uncovering every day for seven days. This will redistribute the pieces of fruits and any moisture that may still contain in it. In case any condensation occurs on the sides of the jar, your fruits are not dried well enough yet, and you need to return them to the oven on its lowest setting for around one to two hours.
Storing Dried Apple Slices
After conditioning your dried apples, store them away from direct heat or light in airtight containers. It is good to fill the jars fully at this point; the two thirds full was only for the conditioning phase when you require shaking the pieces around. Dried apples are one of the easiest recipes liked all across the world. This is an extremely authentic and traditional recipe that is appreciated for simple cooking process and very delicious taste.