Dehydrated Apples

Step 1:

Wash the apples thoroughly. Peeling is optional. Leaving the peel intact adds additional fibre and nutrients. Core the apples and cut into pieces as desired. Apples can be sliced into rings, diced, shredded, or cut into small chunks. For this batch, the apples were sliced about 1/4 inch thick and cut into pieces roughly 1.5 × 1.5 inches.

Step 2:

To help prevent browning, briefly dip the cut apple pieces into a bowl of lemon water (about 1 tablespoon lemon juice per cup of water). Do not soak them for long periods. Drain well after dipping. Even with this step, avoid leaving the apples sitting too long before dehydrating, as exposure to air can still cause browning.

Step 3:

Arrange the apple pieces in a single layer on the dehydrator trays. Avoid overlapping pieces so air can circulate freely during drying. Begin dehydrating soon after cutting to help maintain colour.

Step 4:

Dehydrate at 135°F (57°C) until the apples become dry and leathery but still slightly flexible. Drying time varies depending on slice thickness, humidity, and dehydrator performance.

Step 5:

Allow the apples to cool completely before weighing and storing. Store in airtight containers in a cool, dark place. For long-term storage, vacuum sealing or freezing will help maintain quality.