Recipes

Quick and easy dried apples

Kate Punshon - Thursday, July 14, 2016
Our abundant crop of Granny Smith apples are perfectly suited to drying. So simple to prepare. Just peel, slice,  a quick easy natural  pre-treatment  with salt, lemon or lime juice and then into a dryer  and they  are transformed into a versatile and nutritious snack . The natural fruit sugars are  concentrated during the process and offset the characteristic slightly refreshing  flavour of the Granny Smith. Named after Maria Ann Sherwood , the Granny Smith, with its Australian heritage has become an Aussie icon.  Put some dried apples in the lunch box,  take on road trips and nibble on instead of sugary snacks or  mix with other dried  fruit and nuts for a treat while hiking.They can be enjoyed any time of the day and any time of the year.


Preparation time: 30 minutes   
Drying time:  6-8 hours

Preparation

Sterilise sealable jars and lids.



Ingredient list
100 ml lemon juice or 15g ascorbic acid or 20g salt
1.2 litres water
900g firm ripe apples-  Granny Smith Apples recommended


Method

  1. Place salt, lemon juice or ascorbic acid powder in a large bowl  with the water and stir until salt or ascorbic powder has dissolved.
  2. Peel, core and slice apple either into 5 mm (¼ inch) rings or wedge shaped slices.
  3. Once cut place immediately into the water mixture and ensure each slice is completely submerged for at least 5 minutes.
  4. Lift out and pat dry each slice using kitchen paper or a clean tea towel.
  5. Place the sliced apple, in a single layer, onto the dehydrator tray. Multiple trays may be required depending upon the size and type of dehydrator. Stack additional dehydrator trays on top of each other and place the stack on the dehydrator unit and cover with lid.
  6. Cook at 52-58 degrees C, or at the recommended temperature specified by your dehydrator brand, for approximately 6-8 hours, until the apples resemble soft pliable leather. Drying time will also depend upon the moisture content of the apple and the thickness of the slices. 
  7. Allow to cool before storing in paper bags, cardboard box or airtight container as they may go mouldy if they are stored in plastic bag.
  8. Label and store in a cool, dry and dark place. 


Notes.

  1. Some fruits tend to oxidise more than other when they are cut. Oxidation causes the fruit to brown,relatively quickly, once they have been cut. This is the case with apple. While this may result in a minor loss of flavour and vitamin A and Vitamin C, it does not cause a health risk. A pre- treatment is used to prevent the oxidation and apples, peaches, pears ad apricots will be more appetizing, have a longer shelf life and higher nutritional value if pre-treated after slicing and prior to drying. 
  2. Some recipes may recommend sulphating the apples, in a solution of sodium bisulfite.
  3. According to Fowlers Vaccola, Australia’s iconic home preserving business since 1915, sulphating is not recommended for use for individuals on restricted sodium diets, or who have asthmatic or respiratory conditions.
  4. During the citrus season, when I have an abundance of lemons and limes, I pre-treat the sliced apples in either a lemon or lime juice solution. Either of these pre-treatments produces an intense apple flavour with a refreshing hint of citrus. 
  5. Drying times can vary and will be influenced by the age, type and efficiency of our dehydrator, fruit moisture content, the thickness and evenness of the sliced fruit and your climatic conditions such as temperature and humidity. 
  6. Check the slices every hour and turn over as required. Remove any slices that are dried and rearrange the trays as required.
  7. Allow slices to cool prior to packing and storing.

 
Part of our 2016 crop of Granny Smith apples


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