Dehydrated Apples

Prep: 15 mins

Cook: 0 mins

Dehydrate: 12 hrs

Total: 12 hrs 15 mins

Servings: 32 servings

Dehydrating is a smart way of preserving fruits and vegetables when you have a surplus. It's an easy process that requires very little preparation, and it yields tasty slices packed with concentrated flavors and a crispy or chewy texture, depending on how much time you leave them in the dehydrator.

No matter which type of apple you choose to dehydrate, this process preserves the unique flavors of individual apple varieties. Great apples for dehydrating include Gala, Fuji, and Granny Smith, but any kind you like is good as well.

Dried apples are a great snack and a wonderful ingredient in winter compotes, trail mix, granola, cookies, and cakes or cupcakes, and they’re an easy snack to carry around in your bag or your kid’s lunchbox. Without added sugar or additives, these pieces of fruit are healthy and delicious.

Once the apple slices are ready, label your jars with the date on which they were dried. Store the jars away from direct light or heat. The shelf life of home-dried fruits is six months to a year if kept in a glass jar in a dark, dry, cool environment.

Ingredients

• 8 quarts water

• 1/2 cup vinegar or lemon juice

• 16 apples, washed

Steps to Make It

1. Gather the ingredients.

2. In a non-reactive large bowl, mix the water and vinegar (or lemon juice). Set aside.

3. Most people like to keep the peel when dehydrating apples, but it's up to you to decide whether to keep it. If peeling the apples, use a very sharp knife or peeler and peel as close to the flesh as possible.

4. Slice the apples approximately 1/3-inch thick, but never thicker than 1/2-inch, otherwise, they won’t dry well. Save the leftover apple cores to make apple scrap vinegar, jelly, and homemade pectin.

5. To minimize browning, place the apple slices in the vinegar water as they are sliced.

6. Drain the apples by placing them in a colander. Let them sit for 10 minutes, moving them from one side to the other until they’re really well-drained. If you’re in a hurry, spread the slices on a dishtowel and lightly press another dishtowel on top of them.

7. Place the drained apple slices on dehydrator trays. Be sure none of the pieces are touching one another and that there is some space around each slice for air to circulate. This is an important step to get even drying.

8. Set the dehydrator temperature to 130 F. Place the trays of apple slices into the dehydrator and dry the apples until they have a leathery or crispy texture, depending on your liking. Check after 10 hours for pliable apples, or wait to 12 hours for a crispier texture. Add more time if needed.

9. When the apple slices are dry, turn off the dehydrator and remove the trays. Let the fruit cool at room temperature as long as needed. By "conditioning" the fruit by letting it sit at room temperature, any residual moisture will disperse, ensuring no mold will grow on the slices. Once cool, transfer them to jars for storage and tightly seal the jars.

Ideas for Using Dehydrated Apples

Put your dehydrated apples to good use:

• Dip the slices in nut butter for a healthy and filling snack.
• Chop a few apple slices and mix them with your granola, cereal, or oatmeal.
• Add some slices into your cake or cupcake batter, or used them to decorate once iced. Hydrate them in boiling water for 5 to 10 minutes before adding them to the cake mixture.
• Use apple slices to make yogurt parfaits, layering greek yogurt, apples, nuts, and honey.
• Chop apple slices to make chutney for cheese platters or meats.

Nutrition Facts
Servings: 32
Amount per serving
Calories	47
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 13g	5%
Dietary Fiber 2g	8%
Total Sugars 9g
Protein 0g
Vitamin C 4mg	21%
Calcium 5mg	0%
Iron 0mg	1%
Potassium 97mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.