Dehydrating Apples | Easy Method
This is a no frills, straightforward method
Course: dessert
Cuisine: American
Keyword: dried apples
dehydrator (or oven with very low temperature)
tools to peel, core, slice apples
- apples (8 to 10 apples, when dried, will fill a half gallon jar)
- cinnamon powder, optional
Dehydrating
Dehydrate at 135ยบ until the rings are dry to the touch but still a bit rubbery. The rings should not be so moist that they stick together.
Let them cool down completely before placing them in jars with tight fitting lids. Pack them loosely at this point.
Conditioning
Shake the jars and observe the dried apples every day for about a week to make sure no moisture develops on the glass and to be sure the apples slices aren't sticking together. If this happens, there is moisture in the jars and the apples should be put back into the dehydrator.
After conditioning, you can pack the jars fuller. Store them in a dark, cool, dry space.
- Use fully ripened apples. Drying apples will not make them taste better, so don't use old or underripe fruit. Apples that show decay, bruises, or mold should not be used.
- If you prefer crunchy dried apple "chips," leave them in the dehydrator longer until brittle.