How To Make Your Own Dried Apples
Apples are in season, and we have been quite busy preserving them this past week.
Our two favorite ways to preserve apples are applesauce, (also used to make fruit leather later on) and dried apples.
Our dried apples are usually consumed, no- INHALED at such an alarming rate that I decided to get another entire bushel of apples this year that was completely devoted to making dried apples!
Making dried apples is easy, and is such a great way to have a sweet and healthy snack on hand all winter when quality fresh fruit is a bit harder to get your hands on. This is especially important for us because right now, we do our best to only buy food that is in season, and we will eventually be eating only the fruits our homestead produces. (With the exception of a huge wholesale citrus order directly from Florida that we do each winter.)
So, here is how to make your dried apples!
Start with a large amount of apples- I got mine from a local orchard. *Tip- always ask if they have “seconds”. These are the imperfectly shaped apples that occasionally have a bruise or blemish. They taste just as good as the “firsts”, and are usually MUCH less expensive.
Pictured here is a half bushel of Stayman and Fuji seconds. See how beautiful they are?
*Peel, core, and slice your apples. *some people prefer the peel on, so peeling is optional.
If you plan on regularly preserving apples, I highly recommend getting an apple peeler/corer/slicer. It is a very low cost investment that will save you LOADS of time and effort. It also happens to work beautifully on potatoes!
Save all the cores and peels for making apple “cider” vinegar!!
Dry for several hours at 135-145 degrees. The length of time varies widely between different types and brands of dehydrators. You know the apples are done drying when they have no moisture left when you touch or bite into them.
You can dry them to be leathery and slightly bendy, or you can let them go a bit longer for more of a crunchy texture. Both are delicious!
Once the dried apples have reached your desired consistency (bendy or crisp) allow them to cool before placing them in a storage container. I like to store mine in 1/2 or 1 gallon jars. One 9-10 tray dehydrator usually yields about a gallon of dried fruit.
You can use the dried apples in trail mixes, reconstituted in pies, or eaten plain by the handful.
You may want to hide about half of them though, or they could possibly be gone by within a week like my dried peaches were! 🙂
Do you like dried fruit?
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