Dried apples, seasoned or plain are a great snack by themselves or added to home-made trail mix, cookies, cobblers, pies. It’s an easy way to use your excess apples as well as to keep them for use in the winter. They make excellent gifts, too.

Dried apples, seasoned or plain are a great snack by themselves or added to home-made trail mix, cookies, cobblers, pies. It’s an easy way to use your excess apples as well as to keep them for use in the winter. They make excellent gifts, too.

Drying apples is easy, and it’s a great activity to do with your kids or grandkids.

Firm, tart apples like Jonathans or Rome Beauties are preferred. Peel, core and cut apples into uniform 1/8 inch slices or rings. Soak in solution of 2 teaspoons of sodium bisulfite to 1 quart of water for no more than 10 minutes (but use caution because Sodium Bisulfite can affect anyone with asthma, allergies or other respiratory problems). Or, soak apples in 1 tablespoon of pure crystalline ascorbic acid in 1 quart of water for a few minutes. Drain slices well before dehydrating. Apple slices may be sprinkled with cinnamon.

A food dehydrator is the best method for drying if you dry a lot of food. Place slices in a single layer on trays to allow for air circulation. Follow manufacturer’s directions, usually about 6-12 hours, depending initial  moisture content. Apples are dry when they are soft and pliable with no moisture in the center when cut.

Store apples in a moisture proof container. Label and store in a cool dry place. Dried apples can be stored up to 12 months. Soak apples in water or juice to rehydrate for use in pies and cobblers.

Enjoy!



Saralee Jamieson is a Human Development Specialist with MU Extension. For more information, visit your local Extension Center or extension.missouri.edu.