Dry Apples for Later Use

First posted on 10-26-2010

Dried apples, seasoned or plain. are a great snack by themselves or added to homemade trail mix, cookies, cobblers and pies, says a University of Missouri Extension human development specialist.

“Drying apples is an easy way to use your excess apples as well as have them in the winter,” said Saralee Jamieson. “They make excellent gifts, too. Drying apples is easy to do and it’s a great activity to do with your kids or grandkids.”

For best results, use firm-textured, tart apples like Jonathans or Rome Beauties, she said. Peel, core and cut into uniform 1/8-inch slices or rings. Soak in solution of 2 teaspoons sodium bisulfite (available in supermarkets where canning supplies are sold) to 1 quart of water for no more than 10 minutes. (Caution: sodium bisulfite can affect anyone with asthma, allergies or other respiratory problems). Or soak in 1 tablespoon of pure crystalline ascorbic acid in 1 quart of water for a few minutes. Drain slices well before dehydrating. If you like, sprinkle apples with cinnamon before drying.

A food dehydrator is the best method if you dry a lot of food. Place slices in a single layer on trays to allow for air circulation. Follow manufacturer’s directions; drying usually takes about 6-12 hours, depending initial moisture content. Apples are dry when they are soft and pliable with no moisture in the center when cut.

Store apples in a moisture-proof container. Label and store in a cool, dry place. Dried apples can be stored up to 12 months. Soak apples in water or juice to rehydrate for use in pies and cobblers.

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