Dried apples
We have busily drying apples at our place for a couple of months now. But as my “boy” munches them up as quickly as I make them I’m going to have to make a few more batches this weekend. This time I’m going to be careful to hide them away before the boy gets a chance to gobble them up.
If you have not dried your own apples I would completely recommend giving it a go. It is very simple to do and the final product is not only delicious, it is very healthy. Here’s how you make dried apples.
Ingredients
Apples - you can use any quantity of apples and any variety, but you should use fresh, ripe, firm apples. The yield varies depending upon the moisture content of the apples. Soft apples give lower yields.
Sodium bisulfite (optional)
Asorbic acid OR lemon juice (optional)
Equipment
“ziploc” freezer bags or Vacuum food sealer – for storing the bags.
Mechanical apple peeler (optional) – about $20 from your local hardware store. OR Sharp knife & (optional) veggie peeler
Oven OR Food dehydrator
Step 1 – Selecting the apples
This fall I’ve picked my own apples through LifeCycle fruit program but obviously you can also just buy your apples at your local supermarket or fruit and veggie market. However I would recommend trying to pick up some local apples. Many apples (such as Red and Golden delicious) do not store well and their flavor rapidly degrades after picking. Apples for sale in large chain supermarkets typically lack the wonderful flavor of local, recently picked apples.
Local apples picked through Life Cycles Fruit Tree program
Step 2- Wash the apples
Wash your apples in plain water. If they have stickers on the skin remove them.
Step 3 – Cut out any bruised or soft spots
Step 4 - (Optional) Removing the apple skins
I leave the skins on my dried apples but you can if you wish remove them.If you want to peal your apples I would definitely recommend using a mechanical apple peeler (pictured). Once you’ve set them up correctly they really do work very well.
Mechanical apple peeler
Step 5 - slicing your apples
When it comes to slicing your apples you have a few options. You can just use a ordinary kitchen knife to slice and core your apple (or you can use a knife and an apple corer). Alternatively you use a mechanical apple cutter. If you are planning on drying apples regularly I would really recommend getting one. They are not expensive. We picked up our Kitchen Value Apple parer for $26 at our local hardware store and it speed up the process of preparing the apples enormously. With a mechanical apple parer all you need to do is simply push the bottom of the apple core into the spikes, set the cutter in place and turn the handle a few times. Wohla, your apple is cored and you have a beautiful apple spiral that is about 1/8 inch thick. All that is left for you to do is cut a single slice and wohoo you have half a dozen little apple rings. Aren’t they pretty!?
- Pretty apple slices
Step 6 - soak apples in preservative or anti-browning solution
Recently I’ve been reading a lot of how to dry apples instructions on the web and I’ve found to my surprise that many do not suggest using additives to prevent discoloration or a preservative solution (such as sodium bi-sulfate). Indeed for some people one of the main benefits of making your own dried apples is that you can avoid sulfates and other chemicals. However for my dried apples I do choose to use a sodium bi-sulfate solution which prevents microbial growth and discoloration. If you want to avoid sulfates but want to preserve colour you can just use an ascorbic acid, or lemon juice, solution. For my apples I dissolve 1/4 teaspoon of sodium bisulfite in 1L of water.
sodium bisulfite
Step 7 - dehydrate your apples
Dried apples should be 20% of the weight of fresh apples. So before you start drying your apples you need to weigh them. I have an electronic scales with a tare so I simply put one of the dehydrator trays on the scale, tare the weight to zero.
Put the tray on the scales and tare to zero
I then fill the try with apple slices, note their weight and calculate 20% of the weight. For example if my apples weight 250g then the final weight of my dried apples should be 50g.
Weigh the apples
Set this tray to one side, fill the rest of the trays and stack the dehydrator. I put the tray I weighted in last so I can easily remove it and weigh it during the drying process. Then I simply turn on my dehydrator and leave it on for 12 to 24 hours until my apples are dried. Check in on the apple slices after about seven hours. If they are looking pretty dry start checking the weight of the apples in your top tray. When the apples hit your target weight they are ready.
Step 8 – Cool, then Fill the Zipper-type bags
I let the apples cool to room temperature (about 20 to 30 minutes), and fill the zip lock bags making sure not to overfill and to remove all air pockets. I zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, I remove the remaining air by sucking it out. To remove straw, I press the straw closed where inserted and finish pressing the bag closed as I remove the straw.
Step 9 – Store the bags in a cool, dark place
Step 10 – Enjoy at eating your leisure!
28 Nov, 5-10PM this fair offering free admission and free cider in addition to a range of local hand made items, everything from kids items to clothing, jewelry and art. Location: 1274 May Street, The corner of Moss & May St.
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Moss Street Holiday Market Dec 12-13, 2009
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Posted by milseanbeag 
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