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Dehydrating Apples for Apple Chips
Posted on 10/10/22 at 5:29 pm
Posted on 10/10/22 at 5:29 pm
Just got back from the North Georgia Apple festival and I’ve got more apples than one can humanly eat. Looking to make use of the new dehydrator I got to preserve the peppers. Early Google results say to simply: core, slice to about 1/8”, brush with lemon juice then dehydrate at 140 degrees for about 8 hrs. Sprinkle with spices if so inclined.
What advice does the F&G have?
What advice does the F&G have?
5
Posted on 10/10/22 at 5:42 pm to Aubie Spr96
I just slice then dehydrate right away. I don't have issues with oxidation.
I slice mine on the thinnest setting of my mandeline.
I slice mine on the thinnest setting of my mandeline.
Posted on 10/10/22 at 10:11 pm to Aubie Spr96
Peel apples (or don't)
Slice to desired thickness (or thinness) and place in acidulated water so they don't oxidize.
Poach in simple syrup (2:1 water to sugar) with a touch of apple cider vinegar, until tender.
Dehydrate to desired dryness.
Allow to cool to room temperature.
You can use sodium metabisulfite to help preserve them, but it's not necessary.
Store in airtight container.
Slice to desired thickness (or thinness) and place in acidulated water so they don't oxidize.
Poach in simple syrup (2:1 water to sugar) with a touch of apple cider vinegar, until tender.
Dehydrate to desired dryness.
Allow to cool to room temperature.
You can use sodium metabisulfite to help preserve them, but it's not necessary.
Store in airtight container.
Posted on 10/11/22 at 6:45 am to Aubie Spr96
I used to just core/slice and dehydrate right away. I'd sprinkle a little bit of nutmeg on them as well but they're great just plain, too.
This post was edited on 10/11/22 at 6:46 am
Posted on 10/11/22 at 8:22 am to Aubie Spr96
Ordered this guy yesterday. Already have the dehydrator.
Posted on 10/12/22 at 6:56 am to Aubie Spr96
I like to dip the slices in pineapple juice. Gives it a sweeter finish than lemon juice.
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