Dehydrating is a great way to preserve the flavors of summer and fall. The hardest part is the emotional part – taking delicious plump fruit and willingly committing it to becoming a dry, shriveled memory of itself. I put a lot of cherries away this summer and, though it was hard not to gobble them up when they were fresh, I’m looking forward to using them soon.
Apples take a little preparation. They’ve got a variety of uses, though, so its worth it.
1. Before you begin, prepare your apple bath. I used 1 tsp. of citric acid mixed into 1 quart of water. (I have citric acid for cheesemaking.) You can also use equal parts lemon juice and water.
2. First, peel and core the apples. Slice them into even 1/4 inch pieces. As soon as you’ve sliced them, toss them in the prepared bath to soak.
3. When you’re all finished slicing, spread the apples on the trays of your dehydrator. Do not overlap them. If it has a temperature, set it to 135F.
4. Dehydrate your apples for about 4-6 hours. (I know that’s vague, but you really need to check in on them after 4 hours and then decide how far you want to let them go.)
Uses f
or your dehydrated apples:
- mix into oatmeal
- use when making granola
- munch as a crispy snack
- mix into cereals
- add to a trail mix
I referenced CO State University pamphlet on the National Center for Home Food Preservation’s website.
Small Potatoes 
Thanks for the recipe. I used to make apple chips as snacks. Will try your recipe. Thanks!