Dried Apples

By Hklbrries

"All varieties of apples dry very well. You really cannot make a mistake nor can you get a bad product. I choose not to peel the apple because peeling seems to be more work for me. The dried samples that I give out during the demonstrations were first dipped in either lemon juice or unsweetened pineapple juice prior to the drying process. This helps prevent the fruit from turning darker. Several fruits oxidize (turn darker) when exposed to air. Simply cutting apples, apricots, pears, peaches and nectarines and exposing the inside tissue to air can cause darkening. You know that when you bite into an apple and then let it sit, the white flesh turns a caramel-brown color. To avoid this, simply dip both sides of the cut pieces of food in the anti-oxidant solution (lemon juice, pineapple juice or commercially prepared products such as Fruit Fresh or Fruit Saver). Place the apple slices on the dehydrator trays. Do not overlap food pieces. Air needs to circulate around all surfaces of the food. Apple slices are dry enough when you can bend them; but you will not feel any pockets of moisture.

Ingredients

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Preparation

Step 1

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