: Extra Notes on Dehydrating Apples
Source of Recipe
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List of Ingredients
Preparation:
Peel and core, cut into slices or rings one-eighth to one-quarter inch
thick. Peelings may be left on, however they tend to toughen during
dehydration.
Fruits that are to be dehydrated are pretreated to prevent discoloration by
oxidation, to keep a fresher color, to have a more pliable texture, and to
help retain vitamin A and C.
Each of the following pretreatments perform a useful part of the dehydrating
process and each has merit. Personal preference should be your guide.
Sodium Bisulfite:
Dissolve 2 teaspoons of sodium bisulfite in one quart of water and add cut
fruit. Slices of fruit should be soaked for no more than 10 minutes. Drain
and dehydrate. (CAUTION: Sodium Bisulfite can affect anyone with asthma,
allergies or other respiratory problems.)
Ascorbic Acid:
Dissolve one tablespoon of pure crystalline ascorbic acid in one quart of
cold water. Add cut fruit and soak for a few minutes; remove with a slotted
spoon; drain well and dehydrate.
Lemon Juice:
Use one cup lemon juice to one quart water. Soak the fruit for no more than
ten minutes. Drain and dehydrate. (Lemon juice is only one-sixth as
effective as ascorbic acid.)
NOTE: After pretreating, the apple slices may be sprinkled with cinnamon or
flavored gelatin crystals.
DRYING METHODS
Dehydrator Method:
The temperature should be 150 degrees for 2-3 hours, then reduce to 130
degrees until dry.
Fruit is dry when it is soft and pliable with no moist area in the center
when cut.
Oven Drying:
This is generally the fastest method. The temperature should be no higher
than 140 degrees, leave the door ajar; place a fan so it blows across the
opening and carries the moisture away.
Sun Drying:
This method takes 3 - 4 hot days (98-100 degrees F). Be sure to cover fruit
with screen or cheese cloth to keep away insects. Bring in or cover at night
to keep moisture from collecting. To "pasteurize" sun dried fruit in order
to prevent contamination from insects, freeze for 28-72 hours.
Conditioning:
To insure that sufficient moisture has been removed to prevent molding
during storage, place the fruit in an air tight container for several days.
Check daily for condensation on sides of container. If condensation appears,
dry the fruit a little longer.
Storage:
Properly dried and packaged foods have a very long shelf life. But for best
quality and nutrient content, plan to use within one year.
Rehydrating Hints:
Dried apples may be reconstituted and used in pies and cobblers.
Here are some basic methods used to rehydrate:
Soak fruit in liquid. Various fruit juices, cordials and fruit liquors may
be used.
Boil fruit in water. Add 1 cup water to 1 cup fruit. Use less water for a
thicker consistency.
To soften fruit for cookies and cakes, steam for several minutes.
NOTE: Do not add sugar during first five minutes of rehydration because it
will hinder moisture absorption.
Recipe
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