Dehydrating fruit is straightforward and easy. Cut the fruit into little, equal-sized pieces; spreadout in a single layer on the dehydrator trays, and turn on the dehydrator. It takes from 6 to 36 hours to dry fruit, depending on the moisture content of the fruit, but the effort is worthwhile when you sample the final product.
Dehydrating fruit concentrates the natural sugars so your apples will taste extra sweet on the trail. Select mature, firm fruits for the highest sugar and nutritional content, but avoid bruised or overripe fruit.
When dehydrating fruits such as apples with the skins on really wash and rinse the fruit to remove any wax and pesticides. Always carefully wash apples to get rid of insecticides and waxes that could be present whether or not you plan to peel off the skin.
Because the skins contain nutriments I leave them on. You can core and cut apples into rings or cut them into whatever size pieces you like. I quarter the apples first and take away the core and stem with a pointed knife. I then cut the quarters into 18 slices. Dehydrate until pliable when you bend the fruit 7 to 15 hours.
Since the inside ofof apples turns a little brown when put in contact with air some people put their cut apples into a bath of water and sodium bisulfate or ascorbic acid for a couple of minutes before dehydrating. Fixing apples with either of these anti oxidants is safe and will prevent the fruit from becoming brown. I am really not concerned by the little bit darker color of my apples so I skip over the dip.
Dehydrating fruit will fill your house with agreeable, fruity smells. If you are like me, you will get hungry and start snitching before the fruit is dry. Don't fret, because dehydrated fruit is so healthy for you an additional early taste to help you reward yourself for all of your effort is a great thing.
Dehydrating fruit concentrates the natural sugars so your apples will taste extra sweet on the trail. Select mature, firm fruits for the highest sugar and nutritional content, but avoid bruised or overripe fruit.
When dehydrating fruits such as apples with the skins on really wash and rinse the fruit to remove any wax and pesticides. Always carefully wash apples to get rid of insecticides and waxes that could be present whether or not you plan to peel off the skin.
Because the skins contain nutriments I leave them on. You can core and cut apples into rings or cut them into whatever size pieces you like. I quarter the apples first and take away the core and stem with a pointed knife. I then cut the quarters into 18 slices. Dehydrate until pliable when you bend the fruit 7 to 15 hours.
Since the inside ofof apples turns a little brown when put in contact with air some people put their cut apples into a bath of water and sodium bisulfate or ascorbic acid for a couple of minutes before dehydrating. Fixing apples with either of these anti oxidants is safe and will prevent the fruit from becoming brown. I am really not concerned by the little bit darker color of my apples so I skip over the dip.
Dehydrating fruit will fill your house with agreeable, fruity smells. If you are like me, you will get hungry and start snitching before the fruit is dry. Don't fret, because dehydrated fruit is so healthy for you an additional early taste to help you reward yourself for all of your effort is a great thing.
About the Author:
Marjorie J McDonald experienced growing up in a gardening family. Each and every year a large garden was planted and all extra food was sold, frozen, canned or dehydrated so the extra foods lasted all thru the year. Creating food dehydrator recipes was especially fun for her family to do. Her grandfathers apple orchard was a special treat for the family. Dehydrating apples was easy and a special item to buy for those who stopped by the fruit stand.
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