As mentioned in yesterday's post, I have been doing a bit more dehydrating this year. Dehydrating is an easy way to preserve fruits and vegetables for long periods of time. Apples can be dehydrated anytime throughout the year. I prefer to dry them when in season. Apples were just starting shortly before we left on the first leg of our winter vacation in early October. That gave me just enough time to run a batch of applesauce as well as dry apple slices.
Apples need only be washed well, cored, sliced then dipped in an ascorbic acid solution to prevent browning before drying. I dried the apple slices at 135°F/57°C until they were leathery feeling. Once dried, I vacuum sealed the apple slices in mason jars for storage. Each mason jar held a dehydrator load of 6 trays. I will have to dry more as two jars is not enough to last through the winter!