Dried Apples

posted by Southern 09-06-98 6:45 PM

The Aviary - Companion Birds (http://theaviary.com/recipes/ct1.shtml)
Dried Apples

3 - 5 small Delicious apples, cored but unpeeled
3 T. lemon juice
2 c. water
1/4 tsp. salt

Cut apples into 1/8" thick pieces. (Keep the thickness at 1/8" but you can vary the size of the piece otherwise).

Combine lemon juice and water. Pour over mixture over the apples. Stir so that all sides of the slices are well coated. Drain the slices. Lightly sprinkle salt on both sides of apple slices. Place apple slices on wire racks that sit on cookie sheets or baking pans (to catch drips).

Bake at 200 °F. for 3-1/2 to 4 hrs. Start watching them after about 3 hrs. You want them leathery, not crispy.

Leaving the apples in the oven, turn off oven, and leave overnight (or about 8 hrs). Store in ziplock bags until needed.

Elsewhere we find advice (http://www.cruzio.com/~markpub//messages/3159.html) about keeping apples white after drying: Try using a variety of apple (such as Cortland) that does not oxidize. Otherwise, use underripe hard fruit, never soft or overripe. Slice with a stainless steel butcher’s cleaver (which cuts in one swipe), as follows.

Prepare a mixture of lemon juice and salt water. Dip cleaver in the mixture, pick up apple, and cut one slice. Drop slice into the lemon juice/water mixture. Repeat. Slow, but every slice is coated with lemon juice/salt water as it is cut and does not have time to start oxidizing before you can see. (Very limited exposure to air.) Let apple slices sit in lemon juice/salt water until you’re ready to put them in the oven.

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