Homesteading Forum banner

1 - 20 of 22 Posts

·
Registered
Joined
·
237 Posts
Discussion Starter #1
I just got a food dehydrator and have access to some winter keeper apples[ winter banana]- any tips and/or experiance in drying them?do you dip them in lemon juice to keep them from going brown-or is that important?
 

·
I'm back
Joined
·
1,366 Posts
my BIL dries over 10 bushels of apples in a year. here's how he does it....

he uses an apple peeler-correr-slicer thingy.... cuts the apple in 1/2 to make slices, then puts them in lemon juice. When he's done, he arranges them on the drier trays. He sprinkles a cinnamon & sugar mix on top & starts them dehydrating. They taste WONDERFUL! He just makes them to eat... not to re-hydrate & cook.

If he's going to cook with them, he omits the cinnamon & sugar but does the rest the same.
 

·
Registered
Joined
·
237 Posts
Discussion Starter #3
is that straight lemon juice[ is ''real lemon'' reconstituted lemon juice ok]- and how long are they in the lemon juice- just dipped?
 

·
I'm back
Joined
·
1,366 Posts
he uses the real lemon stuff... and a little water... and he keeps them in there until he's ready to put them on a tray.. so he only cuts 1 tray full at a time
 

·
Registered
Joined
·
643 Posts
I just started dehydrating apples this year. I think I read 4 Tablespoons lemon juice to 1 quart cold water and not to soak for more than 20 minutes. Hope that helps. We think they are best right before they are done, while they are warm, yummm. My children will have about two trays gone before I turn it off. Good luck.
 

·
STILL not Alice
Joined
·
19,808 Posts
We just finished dehydrating a bushel of Cortland apples (oh, joy! They are my favorite!) Truth is, we just slice 'em up, slap 'em on the trays, and let 'er rip for a day or so. (Start at 140 degrees for 2 hours, then down to 130 til done.) No Fruit-Fresh, no lemon juice, no ascorbic acid. AND no discoloration, and no complaints. It's hard to keep them around!

Last night, our dear friends came over and polished off a full quart of dried apples just sitting around chatting. They loved the apples so much, I am going to dry up enough to give them a gallon jug of them for Christmas. :)

Pony!
 

·
Registered
Joined
·
237 Posts
Discussion Starter #7
How do you know when the apples have been in the dehydrator long enough, how do you store them and how long will they keep?However, equally, anytime I have done anything like this, they were eaten long before they had a chance to mold, which is not neccesarily a bad thing either.I'm trying to get the kids to discover there;s something besides candy that's sweet and tastes good
 

·
winding down
Joined
·
3,471 Posts
I don't use lemon juice, I use vinegar and salt. Two tablespoons each per gallon of water. Don't leave for more than 20 minutes, or they'll taste salty. cheaper than lemon juice, and I always have both around. Got the mix from my grandmothers old food preservation book.

After they're dry, I store them airtight, where my family can't find them. After I make my granola in the fall, they can have what's left!

Meg :)
 

·
STILL not Alice
Joined
·
19,808 Posts
ratherbefishin said:
How do you know when the apples have been in the dehydrator long enough, how do you store them and how long will they keep?However, equally, anytime I have done anything like this, they were eaten long before they had a chance to mold, which is not neccesarily a bad thing either.I'm trying to get the kids to discover there;s something besides candy that's sweet and tastes good
I put the dried apples into mason jars. Then it's either to the back shelf of the pantry or the freezer.

Like Meg, I try to hide them, but my family has become clever in locating them. I am thinking about wrapping them in butcher paper and labeling them "Liver." <EG>

It makes me feel good to be able to provide healthy edibles like dried apples for my family. It leaves the chocolate ice cream for me! BWAhahahaha!

Pony!
 

·
STILL not Alice
Joined
·
19,808 Posts
Meg Z said:
I don't use lemon juice, I use vinegar and salt. Two tablespoons each per gallon of water. Don't leave for more than 20 minutes, or they'll taste salty. cheaper than lemon juice, and I always have both around. Got the mix from my grandmothers old food preservation book.

After they're dry, I store them airtight, where my family can't find them. After I make my granola in the fall, they can have what's left!
Meg :)
Meg, other than avoiding darkening of the fruit, do you feel the vinegar/salt aids in preserving the fruit for a longer period of time?

Pony!
 

·
Registered
Joined
·
237 Posts
Discussion Starter #13
so, I peeled , cored and sliced enough apples to fill the dehydrator,dipped them in lemonjuice,placed them on the trays and tuned it on-how long before they are done?[I sliced them fairly thin]
 

·
winding down
Joined
·
3,471 Posts
Pony,

I haven't a clue if they keep longer with the vinegar/salt. I've dried about a bushel of apples so far this fall, and they'll be gone by Christmas, one way or another....

JAS, I'll pm you with the granola recipe I use.

Meg :)
 

·
Registered
Joined
·
7,576 Posts
This thread is very interesting and helpful. I'll want to try dehydrating cinamon apple. It sounds delicious. The hints given here are great!

A couple years ago, my Rescue crab apple tree proliferated with fruit. It doesn't do this every year. I asked a friend what to do with all those small apples. These are not quite as tart as the small wild crab apples. I don't see any reason why they wouldn't be well suited for dehydrating, do you?
Any thoughts about handling the small tart crab apples for dehydrating?

Rich
 

·
I'm back
Joined
·
1,366 Posts
I think it takes my bro-in-law a day at least. I'm not for sure... I like the idea of eating them until you get the right dryness... :D
 

·
Shepherd
Joined
·
1,658 Posts
ratherbefishin said:
How do you know when the apples have been in the dehydrator long enough,
You could do a test batch to learn how to tell.
Try this:
As soon as the apples seem like they might be dry enough, take off all but one tray. Just use your best guess, and try to err on the underdone side at this point.
Set the removed trays aside for awhile.
Keep the practice batch going and recheck how they look every hour or so.
You'll soon know if the ones you removed have to dry longer and for how long.

Second test - after you package your apples in jars or bags, check on them daily for the first week or so to see if any moisture appears inside your packaging.
 

·
Registered
Joined
·
237 Posts
Discussion Starter #19
looks like the ''storage'' question will be irrelevant-I keep eating them to test for being done....I left them in for 8 hours at140*, and the upper trays appear done,the lower ones need more time.I shook some sugar/cinnemon on them-that definately inhibits storage[they get eaten]
 

·
Registered
Joined
·
112 Posts
I have never used any lemon juice for mine either. I have sprinkled with cinnamon too. I normally let mine dehydrate until they are stiff and crispy. If you allow any moisture to remain, they will not keep as long, besides, I don't like them unless they are crunchy. The key to getting them that crisp is to make sure you make really thin slices.

by the way, if you spread applesauce out on one of the sheets made for liquid - you can make fruit roll ups, I normally sprinkle some toasted wheat germ on top of those to add extra nutrition and flavor.
 
1 - 20 of 22 Posts
Top