The well known expression “An apple a day keeps the doctor away” is an accurate one. Apples are one of the most nutritious of the fruits, and readily available to us in most supermarkets throughout the year.
The skins also have unique properties that can improve joint mobility.
EQUIPMENT
- Sharp knife
- Mandolin or Food Slicer (optional)
- Plastic bowls
- Colander
- Cutting Board
- Lemon juice or Vitamin C solution
- Food Wash
PREPARATION
First wash the apples in a vinegar solution. If you plan on dehydrating the skins seperately to make in to powder, ensure that you use organically grown apples.
Peel and core the apples. Then cut them in to half a centimetere thick slices. You can use a mandolin if you have one, or a sharp knife.
After slicing soak the apple pieces for some minutes in lemon juice or a vitamin c powder solution (1 teaspoon to 1 litre). This will help to stop them turning brown during the drying process.
DEHYDRATING
Spread sliced apple on dehydrator trays and dehydrate for approximately 8 to 10 hours at 135 degrees. Its a matter of choice as to how dry you want the apple pieces to be. Some people like them chewy rather than crispy. The longer you dry them the crispier they become. Just test after 8 hours and if you want them to be crisper dry for longer.
Check out my recipe for Apple Crunch for another way of dehydrating apples.
STORAGE
Store in sealed containers in a dark area and add oxygen absorbers to help keep the contents dry.
CONDITIONING
Conditioning is a process of making sure that whatever you have dried has as little moisture as possible in it. It’s a simple process and involves mixing or shaking to redistribute the apple pieces and make sure they are completely dry. Do this over a few days. If you see any mildew, discard as there may be some contamination.
