how do i dehydrate fresh apples?

Question

i have the dehydrator but somehow my book grew legs and ran away (imagine that ! ) thanks for your help!!

Answer 1

WOW!! That first answer was way too long and way too wrong! Dehydrate at 2000 F? That gives you Ashes.

Best bet is to get a home dehydrator - it has trays, heating elements, fans, etc. Follow the receipes in it for just about any fruit, home grown herbs (ours is loaded with oregano right now).

Without that, peel and slice apples, putting them in an ascorbic acid solution (ascorbic found with canning supplies). Drain, and place on a raised mesh surface - plastic window screen material on a frame of 2" X 2" wood works great. Leave in bright sun. Turn at least daily. When shrinkage stops, they're ready. Store in a plastic bag, old coffee can, whatever. To use, soak in water the night before. Great for cereals, hot oatmeal, desserts, etc.

Answer 2

Slice them thin and put in your machine. I have a friend that does them that way. Think they take about a hour to dehydrate. Or go to a site about dehydrating. It is very good with bananas also. Good luck

Answer 3

you cut them into thin rounds and place them directly on the tray then dehydrate them in mine it takes 6 hours but your could be less or more

Answer 4

Core, Peel & Slice.... add to racks and cover

Answer 5

Apples
Storage: Apples store well under proper conditions: low temperatures (32° F.) and high humidity (85% and higher). In the past, apple barrels were kept in cool moist cellars. Conditions were not regulated and people quickly understood the meaning of "one bad apple in the barrel spoils them all". Regularly cull stored apples to avoid spoilage spread.

Summer Apples or Yellow Transparent apples are often ready in July. Their season is short and they do not store well so use them quickly. They have a tart flavor. They keep their shape but turn transparent when cooked.

Three Medium-Sized Apples Generally Weigh One Pound

One Pound Apples Equals Three Cups, Diced

One Large Apple Makes One Cup of Ground Apple(including juice)

Allow About For One Nine-Inch Pie

One Bushel of Apples Will Make 16 to 20 Quarts of(48 pounds) Applesauce

Fugi A crispy apples that is delicious for eating. An all around cooking apple that stores remarkably well.
Granny Smith
A tart and firm apple that is especially good for cooking and pies.
Rome Beauty
"Baking Apple Supreme" best describes this red and green apple. Recognized by a round shape. It has a rich, but slightly tart flavor. Well-known for baking and an all-purpose cooking apple.
Gala Another apple that is good for eating, but use these soon after purchasing. Storage time is shorter than most apples. They resist darkening, so are great for drying.
Jonagold
A large, sweet/tart apple. This hybrid of Jonathan and Golden delicious has the good qualities of both. An all purpose apple that is mildly tart and juicy. Excellent for snacks and salads. Fine for most culinary uses but only fair for baking.
Red Delicious Recognized by five prominent points at the blossom end. It is sweet, crispy, juicy and tender. Good for salads and snacks.
Golden Delicious Silvery-green to golden-yellow and sometimes touched with a pink blush. Sweet and firm with a crackling texture. Holds whiteness when sliced. Best in salads. Good for fresh eating, sauce and pies. Does not store well.
Jonathan Jonathan is the "Halloween" apple. Flesh is firm, tart and crackling-crisp, with bright red skin striped with dark red and speckled with gold. Crunchy and juicy for eating. Flavorful for all cooking purposes.

CANNING

Pretreatment of fruit:

Wash, peel, core apples (save peels & cores for jellies). Treat with anti-darkening solution. Drain and follow directions below for desired pack.

Anti-darkening solutions:

1 Tbsp. crystalline ascorbic acid (vitamin C) to 1 C. water

-- or --

2 Tbsp. salt and 2 Tbsp. vinegar to 1 gal. water

Do not soak over 20 minutes. Rinse and drain.

Syrup solutions: Extra Light - 1 ½ cups sugar to 5 ½ water yields 6 cups syrup

Light - 2 1/4 cups sugar to 5 1/4 cups water yields 6 ½ cups syrup

Slices: In pan, cover prepared slices with hot, syrup or water. Boil gently 5 minutes. Lift out and drain. Save cooking liquid. Pack slices into clean jars leaving 1/2" headspace. Cover with boiling liquid leaving

1/2" headspace. Wipe jar rims. adjust lids and water bath process.

Processing Time at Altitudes of:

Jar Size:
0-1000ft
1001-3000 ft
3001-6000 ft
over 6000 ft

Pts or Qts
20 min.
25 min.
30 min.
35 min.


Applesauce: Prepare favorite applesauce recipe - chunky or strained; unsweetened or sweetened; with spices (cinnamon, nutmeg, etc.) or plain; or use the recipe below. Water bath process as listed below.

Recipe

Chunky style: Peel, core, and cut apples in chunks. Follow cooking directions for standard applesauce.

Standard applesauce: Wash and quarter apples. (No need to peel & core as mill or sieve will separate these.) Put apples in 1" of water in large kettle. Fill with apples to 2" below top, cover and bring to a simmer, stirring some, cook until pieces are tender. Put through food mill (or similar equipment). Sweeten to taste with desired sweetener; sugar, honey, red hots or artificial sweetener (except aspartame type).

Fill clean, jars leaving 1/4" headspace. Wipe jar rims, adjust lids and water bath process.

Processing Time at Altitudes of:

Jar Size:
0-1000ft
1001-3000 ft
3001-6000 ft
over 6000 ft

Pts
15 min.
20 min.
20 min.
25 min.

Qts
20 min.
25 min.
30 min.
35 min.




Apple Pie Filling:

1 Quart
7 Quarts
Ingredients

3 1/2 C.
6 qts.
Blanched sliced apples

1/2 C.
3 C.
Granulated sugar

1/4 C.
1 3/4 C.
Clearjel A

1 tsp.
2 Tbsp.
Cinnamon

1/2 C.
4 C.
Cold water

3/4 C.
5 C.
Apple juice

2 Tbsp.
3/4 C.
Bottle lemon juice

1/8 tsp.
1 tsp.
Nutmeg ( optional)

Dash
1/4 tsp.
Cloves (optional)

1 drop
7 drops
Yellow food drops (optional)


Use firm, crisp apples: If apples lack tartness, use an additional 1/4 cup of lemon juice.

Wash, peel, and core apples. Cut into 1/2" slices and place in cool water containing 2 1/2 tsp. ascorbic acid per gallon. Parboil apples, 2 quarts at a time for 5 minutes in 2 C. of above liquid. While parboiling apples, hold other hot apples in a covered pot so they will stay hot.

Combine sugar, clearjel, cinnamon, nutmeg and cloves in large kettle with remaining water and apple juice (add food coloring if desired). Stir and cook, med. high, until mixture thickens and begins to bubble.

Add lemon juice to apples and boil 1 min. stirring constantly. Fold slices onto thickening quickly and fill clean jars, leaving 1/2" headspace. Wipe jar rims. adjust lids and water bath process.

Processing Time at Altitudes of:

Jar Size:
0-1000ft
1001-3000 ft
3001-6000 ft
over 6000 ft

Pts or Qts
25 min.
30min.
35 min.
40 min.


Juice: Apple juice is extracted from tart apples by using a fruit press, cider mill, or extracting as in directions for making jelly.

Pour juice into kettle and heat to steaming hot (Do Not Boil) and skim.

Pour into clean, hot jars leaving 1/2" headspace. Wipe jar rims, adjust lids and water bath process.

Processing Time at Altitudes of:

Jar Size:
0-1000ft
1001-6000 ft
over 6000 ft

Pts or Qts
5 min.
10 min.
15 min.

½ Gal.
10 min.
15 min.
20 min.




Cider and Cider Vinegar: See LA9276, "Hints on Cider and Cider Vinegar" available at CSU Cooperative Extension in the Tri River Area.

JELLY

APPLE JELLY (OLD FASHIONED)

Wash, core and cut apples in eighths (no need to peel). Apple juice for jelly may also be made from peeling of apples used in other canning. Discard all bruised or rotten pieces. Cover with water and simmer until fruit is soft. Press through jelly bag (use old clean nylon stocking). Add 3/4 cup sugar for each cup of hot juice. Boil rapidly to gel stage or follow directions with commercial pectins. Fill hot jars (heated in 2000 F oven for 10 minutes) leaving 1/8" headspace. Wipe jar rims, adjust lids, and water bath process.

Processing Time at Altitudes of:

Jar Size:
0-1000ft
1001-3000 ft
over 6000 ft

½ Pts or Pints
5 min.
5 min.
10 min.


(Sugarless or low sugar apple jelly, See LA91075 Rev89.)

PICKLING

OLD FASHIONED SPICED APPLE RINGS

(RED OR GREEN)

2 gal. apple rings (peeled, cored & sliced 1/2")
2 C. lime (food grade) dissolved in 8 qts. water (to cover apples)
Let stand 24 hours. Drain, and rinse thoroughly.
Soak in cold water for 3 hours. Drain.

Simmer for 2 hours in the following liquid:
1 C. vinegar
1 small bottle food coloring (red or green)
1 Tbsp. alum

And enough water to cover apples
Drain.

Make the following syrup & heat:

2 C. vinegar
10 C. sugar
2 C. water
8 sticks cinnamon
7 oz. red hots or cinnamon candies

Pour over apples and let stand overnight.

Next day, drain and reheat syrup. Pour over apples. Let stand overnight.

Repeat this process one more time.

Fourth day: drain and reheat syrup. Meanwhile, pack apples in clean hot jars, leaving 1" headspace. Pour syrup over so liquid covers apples leaving 1/2" headspace. Wipe jar rims, adjust lids and water bath process.

Processing Time at Altitudes of:

Jar Size:
0-1000ft
1001-3000 ft
over 6000 ft

½ Pts or Pints
10 min.
10 min.
15 min.


FREEZING

Slices: Peel, core, and slice. Pretreat for color retention with one of the following methods:

(1) 1/2 tsp. pure ascorbic acid dissolved in 3 Tbsp. cold water.

or

(2) use a commercial anti-darkening agent according to directions.

or

(3) steam blanch, 3 to 5 minutes, depending on size and texture.

Rinse slices well, drain and pack using one of the following:

Dry pack, no sugar (for pies):

Put slices in a pie dish, slip dish into a plastic bag, and freeze. After completely frozen, remove solid chunk from dish. Wrap tightly in moisture-vapor-proof material (standard freezer wrap). Return to freezer. To use, place frozen slices in prepared pastry. Sprinkle sugar, thickening and seasonings mix on top. Cover with slitted crust and bake 4250 F. for 60 minutes or until apples are tender (test with fork through a slit).

(directions cont'd on next page)

Sugar pack:

Apple slices retain color and shape better when steam blanched for 1 1/2 to 2 minutes.

Mix 1/2 C. sugar with 1 qt. (1 1/4 lbs.) fruit. Pack in freezer container leaving 1/2" (pt.) or 1" (qt.) headspace for wide-top containers or 3/4" (pt.) or 1 1/2" (qt.) headspace for narrow-top containers. Cover and freeze.

Syrup pack:

Place slices in freezer container. Cover with 40% syrup (3 C. sugar to 4 C. water). Leave 1/2" headspace. Cover and freeze.

To keep fruit down in liquid, place crumpled water resistant paper (plastic wrap, microwave or parchment) on fruit before putting lid on.

Applesauce: Prepare as desired (see recipe under canning). Fill freezer containers leaving 1/2" headspace. Cover and freeze.

DRYING

(For detailed directions, see SIA 9.309 Drying Fruits)

Wash, peel (if desired) and core.

Cut into slices or rings 1/8" - 1/4" thick or into quarters or eighths. During preparation, drop pieces into an anti-darkening solution:

(1) 2 1/2 tsp. pure ascorbic acid to 1 C. water.

or

(2) a commercial powder solution (follow directions).

or

(3) prepare a mild salt solution (2 Tbsp. salt to 1 gal. water).

or

(4) steam blanch 10 minutes.

or

(5) sulfur 15-60 minutes, depending on size of pieces (for outside drying only).

Arrange slices on trays not more than 2 layers deep. Dry in one of several ways:

Dehydrate at 1180 - 2000 F.

In oven at 1400 F.

Sun dry.

Dryness test: Fruit pieces should be pliable, springy, leathery and creamy white.

HEALTHY RECIPES

EASY APPLE SKILLET 4 - 6 servings

4 med. potatoes (peel if desired), cut in 1/4" strips
2 med. apples, cored and chopped
1/2 C. chopped onion
1/4 C. sliced celery
1 C. (4 oz) low-fat cheese shredded

Treat non-stick skillet with a few drops of oil or a non-stick spray. Sprinkle potatoes with salt (if desired) and pepper. Put in skillet with apples, onions and celery. Stir lightly. Cover and simmer on low until tender, about 20 minutes. Stir occasionally. Sprinkle cheese over top. Serve immediately.



MOLDED APPLE-YOGURT SALAD 6 - 8 servings

3 C. cranberry juice
2 pkg. (3 oz) lemon-flavored
gelatin (sugarless, if desired)
1 1/3 C. apples (unpeeled, cored and diced)
1 Tbsp. lemon juice
1 C. seedless grapes (halved)
1 Tbsp. brown sugar (firmly packed)
1/4 tsp. salt
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 C. yogurt (plain, non-fat)

Heat 1 1/2 C. juice to boiling. Pour over gelatin and stir until dissolved. Add remaining juice. Chill until partially set. Meanwhile, toss apples in lemon juice, set aside. Combine sugar, salt, cinnamon and nutmeg. Fold in yogurt. Fold mixture into gelatin. Then fold in apples and grapes. Turn into six 1-cup molds. Chill until firm.



APPLE SPINACH SALAD 4 servings

5 to 6 C. packed spinach leaves (12 oz. bunch), tear leaves into bite-sized pieces
1/2 C. celery, thinly sliced
1/4 C. green onion, finely chopped
1 red apple, cored & cut in chunks
Sesame dressing (recipe below)

Toss spinach with celery and green onion. Just before serving, add chopped apple and dressing to spinach mixture. Toss to coat ingredients with dressing.

Dressing:

Combine:
1/4 C. white wine vinegar
3 Tbsp. oil
2 Tbsp. sugar
1/4 tsp. salt
Add: 1 Tbsp. toasted sesame seed
Dash hot pepper sauce

(Makes about 1/2 cup)


APPLE CABBAGE SALAD 6 servings

4 C. green cabbage, shredded
2 winesap apples, cored and cubed
1/3 C. raisins
1/4 C. green pepper, chopped
1/3 C. mayonnaise (light)
1 Tbsp. cider vinegar
1 tsp. prepared mustard
1/4 tsp. sugar
1/4 tsp. salt
Dash pepper

Combine cabbage, apples, raisins and green peppers in bowl. Combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Pour over salad. Toss to coat all ingredients.



RAW APPLE RELISH Makes 2 1/2 cups

2 apples, peeled and cored
1/2 to 3/4 C. cauliflowerettes, raw
1 carrot
1/4 onion, medium
1/4 of a green pepper
2 Tbsp. lemon juice
1/4 tsp. powdered ginger
Salt and pepper to taste

Finely chop apples, cauliflowerettes, carrots, onion and green pepper. Combine with remaining ingredients and mix well. Refrigerate. Serve with fish or meats.



CRANBERRY APPLE RELISH Makes 1 1/2 quarts

2 apples, peeled and cored
4 C. cranberries
2 oranges, unpeeled
1 lemon, unpeeled
2 1/2 C. sugar

Put apples and cranberries through food chopper. Quarter oranges and lemon. Remove seeds and put through chopper. Combine with apple mixture. Add sugar and mix. Chill a few hours before serving.

Note: This will keep well, refrigerated, for several weeks.



TODAY'S APPLE COBBLER 8 servings

1/2 C. oatmeal, uncooked
8 C. apples, sliced (about 3 lbs.)
6 oz. pineapple juice
1/2 C. raisins
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. honey
1 C. cereal, granola type

Per Serving: Calories 165 cal, protein 2 gm, fat 1 gm, carbohydrate 37 gm, sodium 100 mg, cholesterol 0 mg

Standard: Preheat oven to 3500 F.

Cover bottom of 8" non-stick pan with oatmeal. Mix together apples, pineapple juice, raisins, cinnamon, nutmeg, and honey. Place this mixture over oatmeal.

Cover pan tightly with foil. Bake 1 hour. Remove foil and sprinkle cobbler with cereal. Bake 15 minutes longer. Serve warm or cold.

(Microwave directions next page)

Microwave: Cover bottom of 8" microwave-safe baking dish with oatmeal. Mix together apples, juice, raisins, cinnamon, nutmeg, and honey. Place this mixture over oatmeal.

Cover dish with plastic wrap (cut slits in wrap to provide steam vents).

Microwave HIGH: 16 minutes. Rotate dish, 1/4 turn every 4 minutes.

Remove plastic wrap, sprinkle cobbler with cereal.

Microwave HIGH: 4 minutes. Serve hot or cold.



OLD FASHIONED APPLE COBBLER 6 servings

Oven 4000 F.

6 cooking apples, peeled & sliced (about 6 cups)
1/3 C. firmly packed brown sugar
1 Tbsp. lemon juice
1/2 tsp. ground cinnamon
1 Tbsp. unsaturated margarine

Topping:

In small bowl, stir together:

1 C. unsifted flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
Add 1/2 C. milk and 3 Tbsp. unsaturated oil.

Stir until just moist.

In large bowl toss apples, brown sugar, lemon juice and cinnamon.

Put in 1 1/2 qt. baking dish. Dot with margarine. Drop topping on apple mixture by heaping teaspoonfuls.

Bake 30 to 35 minutes or until apples are tender and topping is golden. Serve warm.



APPLE CRISP 4 servings

Oven 3500 F.

4 C. tart apples, pared & sliced
1/4 C. water
1 Tbsp. lemon juice
1/4 C. brown sugar, packed
1/4 C. whole wheat flour
1/4 C. rolled oats (old fashioned)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. margarine

Per Serving: Calories 230 cal, fat 6.5 gm, sodium 97.0 mg

Place apples in 8" x 8" x 2" baking dish. Mix water with lemon juice and pour over apples.

Mix sugar, flour, oats and spices. Add margarine and mix until crumbly. Sprinkle crumb mixture evenly over apples.

Bake 40 minutes until apples are tender and topping is lightly browned.


RAW APPLE CAKE

Oven 350 F.

4 C. chopped apples
1 1/2 C. sugar
2 tsp. vanilla
1/3 C. unsaturated oil
2 eggs (4 egg whites)
1/4 C. nonfat dry milk
2 C. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 C. nuts (chopped)

Mix apples and sugar. Let stand until moist and syrupy (approximately 30 minutes).

Add vanilla, oil and eggs. Mix thoroughly the remaining dry ingredients. Add to apple mixture and stir until well blended. Bake in ungreased 9" x 13" pan 45 minutes or until done.



QUICK APPLESAUCE CRISP 6 servings

Oven 375 F.

2 C. applesauce
1/4 C. brown sugar
1/4 C. raisins
1/2 tsp. cinnamon
1 C. all-purpose mix
1/2 C. sugar
3/4 C. unsaturated margarine
1/4 C. chopped nuts (optional)

Combine applesauce, brown sugar, raisins and cinnamon. Pour into 8" pan. Combine all-purpose mix and sugar. Then cut in margarine until mixture is crumbly. Add nuts. Sprinkle over applesauce mixture.

Bake 30-35 minutes.



BAKED APPLES

Prepare apples for baking; wash and core. Be careful not to cut clear through the skin on the bottom side. Peel a 1" strip of peeling from the top (stem end). Use any one of the following fillings:

Sugar and cinnamon, or cinnamon candies (red hots).
Raisins, nuts and brown sugar (almonds are good).
Dried prunes (seeded), sugar and walnuts.
Orange marmalade (or sugar and candied orange peel).
Mixture of sausage meat, chopped apple and cornflakes.
Marshmallows (stuff in more as first ones melt).
Leftover hard Christmas candies, any flavor (add a bit of lemon).
Crushed pineapple, or sweetened pineapple juice.
Cranberry sauce (or uncooked cranberries and sugar).
Mince meat (baste with a bit of maple syrup from time to time).
Mashed sweet potato and 1 tsp. brown sugar per apple.
Dried figs and 1 tsp. water per apple.
Sugar and 1 tsp. chopped preserved ginger per apple.

To any or all of these fillings, add a few drops of lemon juice.

Standard: Bake in preheated oven 3750 F. 40-60 minutes until apples are tender but not mushy.

Microwave: HIGH 10 minutes (1 apple). Check to see if softening. Let stand 3 minutes. Check for tenderness. If not tender, microwave for another minute or two.

For both methods: After removing from heat, baste apples several times with liquid in pan. Serve hot or chilled.



SPICED APPLE CIDER

1 qt. apple cider
1/4 tsp. salt (if desired)
2 sticks cinnamon (broken)
12 whole cloves
8 whole allspice

Heat to boiling point and let stand overnight. Reheat, remove spices, and serve hot or cold.



MULLED APPLE JUICE

1 qt. apple juice
1 tsp. whole allspice
2 sticks cinnamon
1 tsp. whole cloves

Combine ingredients in a saucepan. Simmer covered for 20 minutes.

Remove spices. Serve hot or put whole spices in basket of automatic percolator. Heat juice in percolator and let perc until ready.

Remove spices from basket after an hour of holding, so they won't make juice bitter.



APPLE JUICE EGG NOG

4 eggs, separated
4 tsp. sugar
1 1/3 C. vanilla ice cream
4 C. apple juice

Few grains nutmeg

Beat egg yolks. Add sugar, ice cream and apple juice. Beat well.

Beat egg whites until stiff, then add apple juice mixture. Mix well. Pour into eight glasses and top with a sprinkling of nutmeg.

APPLE - MINT REFRESHER

6 C. apple juice, chilled
1/4 C. lemon juice, chilled
1 qt. lemon sherbert
Mint sprigs

Combine apple juice and lemon juice. Put large scoops of lemon sherbet in tall glasses.

Pour in apple juice. Garnish each glass with a sprig of mint.

Makes 6 to 8 servings.



IDEAS FOR USING APPLE JUICE

* Fish Normandy
Poach fish fillets in apple juice instead of wine or bouillon for a good tasting dish.

* Fruit Dressing
Mix equal parts plain yogurt and apple juice for a good dressing for fruit.

* Apple Slush
Blend apple juice with bananas and crushed ice for a refreshing warm weather cooler.



IDEAS FOR USING APPLESAUCE

* Apple Leather
Spread 2 C. applesauce on a plastic wrap lined cookie sheet in very low oven or outdoors.

(See LA91476rev78, Dried Fruit Leather, for more details.)



IDEAS FOR USING APPLE PIE FILLING

* Apple Pie Sundae
Spoon apple filling over vanilla ice cream. Top with yogurt and chopped nuts.

* Apple Shortcake
Spoon apple pie filling on prepared shortcake pastries. Top with crispy cereal flakes.

* Apple 'N Yogurt Snack
Stir canned apple pie filling and chopped walnuts into plain, non-fat yogurt.