Making dried fruit can be a fun activity with a tasty end result. Dried fruit is a portable snack and can be used in a number of recipes. Try making dried apples for a scrumptious and healthy treat.
Dried Apples
- Select mature, firm apples. Wash well.
- Pare and core the apples and cut in rings or slices 1/8-1/4 inch thick or cut in quarters or eighths.
- Dip in ascorbic acid or other acidic solution for 10 minutes.
- Remove from solution and drain well. Next, arrange fruit in a single layer on food dehydrator trays, pit side up.
- Dry until soft, pliable and leathery or when there is no moist area in the center when cut (6-12 hours; follow manufacturer’s directions.).
- Pack cooled dried fruits in small amounts in dry glass jars or in moisture- and vapor-proof freezer containers, boxes or bags. When properly stored, dried fruits keep well for six to 12 months.
Did you know that it is important to pretreat light-colored fruits before drying for quality and safety? Soaking your sliced fruit in an acidic solution preserves the color and texture of the dried fruit and helps prevent harmful bacteria. Here are some acidic solutions you can use. Whatever method you use, soak your fruit for 10 minutes and drain well before dehydrating:
- Ascorbic Acid: Stir 2 ½ tablespoons into 1 quart cold water.
- Citric Acid: Stir 1 teaspoon into 1 quart cold water.
- Lemon Juice: Mix equal parts lemon juice and cold water.
