There's an empty shelf when I'm making nuts... I'll try some apple pieces for trail mix!
1 Choose firm, ripe, blemish-free apples for dehydrating. Fully ripe
fruit makes the best tasting dehydrated product because the sugars are
Wash the fruit well and air dry, or dry with a clean towel.
Stir 1 tsp. citric acid into 1 qt. cold water in a
large bowl. Alternatively, mix equal parts of lemon juice and cold
water in a large bowl. Either of these preparations are sufficient to
pre-treat the fruit to prevent darkening, facilitate drying and enhance
the destruction of harmful bacteria during the drying process.
Slice apples either peeled or unpeeled, depending
on your preference, but remove the core and seeds prior to slicing.
Peeled apples keep their shape better, but unpeeled apple slices have a
better mouth-feel when eating
the finished product. Ensure that the slices are relatively equal in
width, to facilitate drying. Apple slices for apple chips should be
sliced as thin as possible, approximately 1/8 inch.
Place sliced apples immediately into the citric
acid or lemon juice bath. Allow them to soak for about 10 minutes.
Remove from the solution with a slotted spoon and place on bakers' racks
to dry prior to loading into the dehydrator.
Place apple slices in a single layer in the
dehydrator. Apple slices will dry to a leathery consistency in about 6
hours and turn crispy in about 8 to 10 hours. Turn the fruit over and
rearrange every 3 to 4 hours for even drying.
Remove the apple slices from dehydrator, place on racks and allow to cool to room temperature.
Condition the fruit by loosely packing into large
glass jars when it has cooled to room temperature. Fill the jars about
two-thirds full. Cover but do not tighten the lid. Allow the jars to sit
in a warm, dry and well-ventilated area from 4 to 10 days. Shake or
stir the contents daily to separate the pieces and ensure they are
Pack fully conditioned dried apple chips into
small glass jars or plastic bags for permanent storage. Label with
contents and date packed.