Dried Apples Food
DRIED APPLES
Provided by Food Network Kitchen
Time 2h5m
Yield 4
Number Of Ingredients 0
Steps:
- Cut an apple in half and scoop out the seeds with a spoon. Slice into 1/4-inch-thick rounds. Lay on a greased baking sheet and bake at 200 degrees F until dry, 2 to 3 hours.
DECORATIVE DRIED APPLES
Beautiful dried apples tied with raffia or ribbon to be used as an ornament on a Christmas tree, wrapped gifts, gift baskets or even decorative bottles. Your imagination is the limit.
Provided by gailanng
Categories For Large Groups
Time 3h20m
Yield 30 slices, 30 serving(s)
Number Of Ingredients 4
Steps:
- Slice apples and cut fruit into 1/8 - 1/4 inch thick slices.
- Mix 2 tablespoons of salt in one gallon of water and soak fruit slices for 5 to 10 minutes. Remove from water.
- Spread slices on baking sheet and bake in 180 degree oven for 3 to 4 hours until dry, turning occasionally.
- Dust with cinnamon and string with raffia or ribbon.
Nutrition Facts : Calories 7.2, Sodium 467.7, Carbohydrate 1.9, Fiber 0.3, Sugar 1.4
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- Position racks in the upper and lower third of the oven; preheat to 200 degrees F. Line 2 large baking sheets with parchment paper.
- Using a sharp knife or a mandoline (if you have one), slice 2 large apples as thin as possible, about 1/8 inch thick. (We skip peeling and coring because we like the look of the dried skins and the pretty pattern the core makes in the center.) Soak the slices in the lemon water for 30 minutes. Drain and pat the slices as dry as possible with paper towels (or clean kitchen towels). Place on the prepared baking sheets in a single layer.
- Bake the slices on the upper and lower racks for 1 hour. Remove from the oven and turn each slice over; return the pans to the oven. Bake 1 more hour for soft dried apples or about 2 more hours for crispy apple chips. (Timing depends on your oven, the type of apple and thickness of the slices; check periodically and reduce or increase the total time as needed.) Turn off the oven, crack the door and leave the apples in the oven until the oven cools completely, 1 to 2 hours.
HOW TO MAKE HOMEMADE APPLE RINGS IN THE DEHYDRATOR
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- Place rings on dehydrator trays leaving a little space around each slice for air circulation. If you soaked your apples, shake off as much excess liquid as possible before laying on tray.
DRIED APPLES RECIPE - WEBMD
Soak the slices in the lemon water for 30 minutes. Drain and pat the slices as dry as possible with paper towels (or clean kitchen towels). Place on the prepared baking sheets in a …
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Cuisine AmericanTotal Time 3 hrs 40 minsServings 48Calories 29 per serving
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- Position oven rack in the upper and lower third of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.
- Using a sharp knife or a mandoline (if you have one), slice 2 large apples as thin as possible, about 1/8 inch thick. (We skip peeling and coring because we like the look of the dried skins and the pretty pattern the core makes in the center.) Soak the slices in the lemon water for 30 minutes. Drain and pat the slices as dry as possible with paper towels (or clean kitchen towels). Place on the prepared baking sheets in a single layer.
- Bake the slices on the upper and lower racks for 1 hour. Remove from the oven and turn each slice over; return the pans to the oven. Bake 1 more hour for soft dried apples or about 2 more hours for crispy apple chips. (Timing depends on your oven, the type of apple and thickness of the slices; check periodically and reduce or increase the total time as needed.) Turn off the oven, crack the door and leave the apples in the oven until the oven cools completely, 1 to 2 hours.
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- Start with apples that you know you like and that are not bruised or mushy (save those for apple sauce).
- Peel the apples if you want or just scrub them with a little apple cider vinegar to get the wax off.
- Core the apple and slice into 1/4" slices. I really like using an apple peeler/corer/slicer for this; it can also be used for pears.
- Dip the apples in some water with citric acid (fruit fresh) or lemon juice in it to keep them from browning if you want to. Just like dehydrated bananas the apples turn brown if you don't but they taste just fine and are fine to eat.
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- Peel (optional) and slice apples. Aim for uniform thickness so all of the slices will dry at the same rate.
- Place sliced apples on trays, close together but not touching. Dry on 135ºF for 4 to 6 hours or until fruit is leathery.
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- Citric acid water: In a large bowl, combine 1/2 teaspoon of powdered citric acid with 2 cups water. Stir until the citric acid is dissolved.
- Turn on the dehydrator and set the temperature to 145˚F to evaporate the moisture on the surface of the fruit. Dry at this temperature for about one hour.
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From pickyourown.org
- Selecting the apples. It's fun to go pick your own and you can obviously get better quality apples! But you can also dry apples that you purchase at a grocery store or farm market.
- Wash the apples. Just wash them in cold water, no soap. If you are going to remove the skins, don't spend too much time on it. Either way, be sure to remove any stickers that the grocery store put on the apples, though.
- (Optional) Removing the apple skins. If you do not want to remove the skins, skip to step 5. This is completely optional; some people prefer them with skins, some without.
- Drying the apples. As I said at the beginning, you have 3 choices: A Food dehydrator - which is the easiest way, and since it is designed for this purpose, yields the most consistent results.
- How to tell when they're done. The amount of time it takes depends on the water content of the apples, the thickness of the slices, and how well the air is able to circulate around them.
- Cool, then Fill the Zipper-type bags. Let the apples cool to room temperature (about 20 to 30 minutes), then fill the bags. Don't overfill the bags, leave a little room for expansion.
- Vacuum seal the bags (if you have a vacuum sealer) Obviously if you haven't got a vacuum food sealer, just inspect the bags and you may need to open them and reseal them to eliminate any air pockets!
- Store the bags in a cool, dark place. On a cool, dark shelf, the dried apples will retain their color and flavor for about 6 to 9 months. If you want to store them longer than that, just put them in the freezer instead!
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