Early autumn has the aroma of apples, it is so piercing, sweet and fresh, like first love. The rays of the bright sun are gilding the fruits, this year they have produced a great harvest. Every year I make apple pies and dried apples. I decided to share the preparation methods with you and outlined them in this article.
Dried apples are a universal product for the winter, suitable for consumption as compotes and fruit drinks, and can also serve as an independent dish.
To preserve maximum benefits, apples are dried in a special way, pre-preparing and selecting only the ripest and most delicious ones.
Most housewives prefer to dry fruits themselves instead of buying ready-made ones in the supermarket. There are many ways to prepare it, it is important to follow the instructions, and then in winter you will be able to enjoy delicious dried fruits.
Dried fruits contain natural tannins that have an anti-inflammatory effect, long-term consumption of which in moderate quantities is a good prevention of cancer.
Having a low calorie content - 250 kcal per 100 g, they are suitable for the diet menu. Dried slices have a beneficial effect on the entire body, improve the functioning of the digestive system, and have a slight diuretic effect. Suitable for a light snack to satisfy hunger during a diet.
Do not overuse this product. This applies primarily to pregnant women, diabetics, and those suffering from pancreatitis.
It is recommended to consult a nutritionist and endocrinologist before including dried fruits in your diet.
Preparing apples
— Only part of the apples can be processed; you shouldn’t peel them all at once. Half a bucket will be enough for one serving. This way the fruit will not have time to become darker. To prevent this from happening, it is recommended to treat them with saline solution. This way it will be possible to stop the oxidation processes of the slices in the air.
— It is recommended to rinse and wipe the fruits to get rid of excess moisture and not prolong the entire event.
“Next you need to remove the core. A sharp knife or a special device is suitable for these purposes.
If such a device is not available, then using a knife you need to cut the fruit into quarters and remove all excess. If dried fruits are prepared exclusively for compote, then the core can be left.
— If homemade fruits are used for preparations, then the peel does not need to be removed in order to preserve the maximum of useful substances. On the contrary, store-bought apples should be thoroughly peeled and all excess removed.
- You can shred it with a knife or a special device - a slicer. Each slice is 5 mm.
— We are preparing a natural clarifier. To do this, dilute 100 g of salt in a bucket of water. The result is a one percent salt composition, in which it is necessary to soak the slices for about 4 minutes. This will keep them light in color.
In addition, the composition acts as a preservative, allowing the workpiece to be preserved longer, and will also distract insects.
Answers to frequently asked questions
As a small FAQ, we will look at some of the most exciting topics about drying apples.
What to do if apples get caught in the rain outside
Fruits are often dried outside. No one is immune from the fact that it will rain unexpectedly and get the food wet. What to do next?
In general, soaked dried fruits can be dried. Of course, if they haven't started to rot.
But there is a point here. The environmental situation now leaves much to be desired. Therefore, along with rain, slags, toxins, and chemical processing waste fall out.
If you are not afraid of this, you can dry apples that have been caught in the rain.
If you care about your health, then it is better to throw out such dried fruits and start preparing a new batch of product.
Is it possible to dry unripe apples?
Unripe apples can be dried. Of course, if they are not completely green. Dried green fruits can be used to make compotes, but it is better together with other fruits, as unripe apples will sour.
What is the yield of dried apples
One of the most pressing questions regarding the procedure is the overall yield of apples.
Of course, the volume and weight of the fruit will be significantly reduced. After all, apples are a very juicy fruit with a high liquid content. During the drying process, fruits lose about 75-80% of their weight.
On average, it is believed that 1 kg of fresh fruit produces 130 grams of dried fruit.
What varieties of apples are suitable for drying?
Fruits that have a thin skin and a small number of seeds are useful. Recycling such products will leave less waste and produce more raw materials.
Autumn sweet and sour varieties of apples are ideal for preparations. After drying, they retain maximum nutrients and have a pleasant taste. Sweet varieties, on the contrary, after processing will not have a pronounced taste, which not everyone likes. Cooking methods will also affect the taste and preservation of the product.
Antonovka, Pepin, Aport are well suited for drying. Carrion without visible damage is suitable for drying.
Winter varieties such as, for example, Sinap Orlovsky, lose their rich taste and aroma, and therefore are not so often used for preparations.
Summer varieties with sourness are also good for drying; with proper preparation of the raw materials, the taste of the dryings is pleasant and rich. These slices will come in handy for different dishes.
Chemical composition and calorie content
The chemical components of apples may vary slightly depending on the varieties, but on average 100 g of dried apples contains:
- 40–50 g mono- and disaccharides;
- 3-4 g starch;
- up to 3 g of organic acids;
- 13–15 g dietary fiber.
Did you know? In Ancient Greece, the apple tree was considered the tree of the god Apollo. It is from his name that the English name of the fruit comes - “apple”.
The technology for preparing dried fruits allows them to retain almost the same amount of nutrients as fresh ones.
Therefore, they combine:
- vitamins A, C, group B, E;
- microelements: magnesium, calcium, iodine, iron, potassium, etc.;
- cellulose.
The calorie content of dried fruits is almost 5 times higher than that of fresh apples - 240 kcal.
The energy value of the product is:
- 2.2 g protein;
- 0.1 g fat;
- 59 g carbohydrates.
How to dry apples for the winter in a gas stove oven
1. After determining the variety and method of preparation, it is recommended to sort the fruits, get rid of unusable fruits, pour into a colander, and rinse with cool water. Then dry naturally or wipe with a towel.
2. Remove the core using any of the following methods. Place the slices in saline or citric acid solution to prevent oxidation. Dry them on a paper towel.
3. If desired, you can blanch to get the final result faster. During this process, beneficial substances are lost. After preparation, we move on to the next stage.
4. Place sheets of baking paper on baking sheets. Place the slices in rows, keeping a distance of 1 cm. Turn on the heating device and set the temperature to 85 degrees.
5. Place the baking sheets with the preparations in the oven, after 25 minutes, reduce the heat to 70 degrees. The drying process lasts for 5 hours, after which the slices should be transferred to the finished side. Reduce the temperature another 20 degrees.
6. To dry the fruits well and prevent mold from growing on them, you need to keep them for another 4 hours at 50 degrees. It is recommended to turn the prepared slices periodically to ensure that the resulting pieces are evenly dried.
7. When all the chopped wedges are light brown in color, remove them from the oven. They should not release moisture when pressed, and not be too brittle. Cool the fruits completely, transfer them to a canvas bag or pack them in several layers of parchment.
Main rules of drying
Before drying, preheat the oven thoroughly.
Before drying apples in an electric oven, you need to learn a number of simple, but very important rules. You should also have an idea of the sequence of actions. These are the basic principles that help achieve quality process results:
- correct temperature conditions (experts advise setting the oven at 50-60°C in advance and gradually increasing it to 80-95°C);
- you need to place apples on a baking sheet only when the oven is completely and well heated;
- open the stove slightly when the temperature reaches 80°C (this will allow excess moisture to escape freely).
In addition, you will have to periodically look after the apple slices and stir them sometimes so that they do not stick to the leaf. This ensures uniform drying and coloring of the apple pieces.
In some cases, if the slices were cut too wide, you will have to turn them over so that the moisture escapes faster. That is why, when cutting fruit, you should carefully maintain the width of the slices.
How to dry apples on a string
— This method is the most convenient, does not require special attention, and allows you to prepare a large batch of fruit.
— String the apple pieces on a thread so that there is a small distance between them.
— Hang the thread with the blanks outside under the rays of the sun.
- Cover the workpieces with a layer of gauze to protect them from flying flies.
How to dry at home
If the weather outside does not allow you to take the fruit out into the sun, you can dry the apples at home.
You will need some space where the apples will be laid out.
The disadvantages of this method are the very slow drying speed and the constant appearance of many midges.
In addition, this method is suitable for residents of private houses, who can lay out apple preparations on the veranda.
If you live in an apartment and want to get dried fruits, then use an oven, electric dryer or microwave.
Drying apples in the sun
This method will allow you to dry the fruit well, preserving the maximum vitamins in them. To do this, you need to place the slices, previously washed and cleared of unnecessary parts, into a container or string them on a thread.
When laying, the slices should fit snugly against each other. When stringing, it is necessary to maintain the distance between them. Place the container with apples in the sun, and hang the “garlands” of apples in a dry, well-ventilated area. To protect the fruits from insects, you need to cover them with gauze.
Drying fruits naturally takes 10 to 15 days.
During the process, it is important to regularly turn the dried slices. It is not recommended to leave containers with fruits in cloudy and cloudy weather. On such days, the workpieces should be moved to well-ventilated areas.
The dried fruits are removed and checked to see if they are broken or sticky. Slices that are too fragile are overdried. All slices should be elastic and emit a pleasant aroma.
You can lay the chopped fruits in one layer on a baking sheet, or any other flat container, and dry them, turning them over periodically. But it is important that the layer is thin.
Can be dried in wooden boxes. Which can be specially put together for drying if you have a lot of fruits.
How to select and prepare apples for drying
Ripe fruits of good quality are suitable for drying. The better the raw materials, the better quality the dried fruits . Do not chase large apples; it is better if they are medium and small in size. The skin of the apples should be thin, the seed box should be small. Remember that any homemade preparations mean saving money, so there should be as little waste when processing apples as possible.
What varieties of apples are best suited for drying?
It is best to choose sweet and sour autumn varieties, since such apples, after drying, retain their taste better than sweet ones.
The best foreign varieties are Gala, Fuji and Golden Delicious . From our apples, choose Antonovka, Pepin and Aport .
However, no matter what variety the apples from your own garden are, feel free to dry them without sorting them into varieties. The most beloved ones will delight you even in dried form.
Gala apples
How to prepare apples
- Remove overripe and spoiled apples and sort them by size. If possible, dry apples in batches, each with a specific variety and size of future chips.
- Wash the apples. Be more careful if they are purchased and not from your own garden.
- There is no need to peel apples. The peel makes the product more flavorful, and this way you will retain healthy fiber.
- Cut into slices or circles of equal size and thickness (no more than 5 mm). Choose for yourself whether you will have round chips with seeds or neat slices. Depending on this, either remove the seed box and seeds or not.
Option for cutting apples for drying - into circles with core
- The next step is important, but not always and not mandatory for everyone. Use it if you want to prevent apples from browning. Dip the prepared pieces into the acidic solution and leave for 10 minutes. You can mix 50 ml of lemon juice and 1 liter of water, or you can, following the example of foreign chefs and vegans, add pineapple juice. The latter adds a little sweetness to the dried apples and neutralizes the acidity of the lemon. You can also use a solution prepared from 2 tbsp. l. ascorbic acid and 200 ml of water. Particularly advanced ones recommend using a saline solution (100 g of table salt per 12 liters of water). It brightens dried apples and works as a preservative. This method is most often used in villages and dachas, when apples are dried in the sun. The brine solution also protects the apples from insects during the drying process.
- Place the prepared apples on a cloth and let them dry completely. And only after that start drying.
- And lastly, apples that are ready for drying (again, if desired) can be literally powdered (without fanaticism) with ground cinnamon or an apple pie spice mixture, including nutmeg and allspice.
For drying, apples can be cut into slices, removing the seed box.
How to dry apples in the microwave
Drying fruits in a microwave oven is an alternative way to prepare fruits and vegetables for the winter, since with its help you can significantly speed up the process and get soft and tasty slices.
A very short period of time will be needed to prepare a large amount of fruit. A microwave oven dries fruits much faster than, for example, an oven.
The most important rule to follow is to ensure that the fruits do not dry out or burn. It is important to choose the right time and set the required power.
Drying occurs in two stages
The first stage is as follows:
— Prepare a plate suitable for a microwave oven, place pre-cleaned thin pieces on it. It must be laid out in one layer. This way you will be able to process all the thin pieces evenly and enjoy an excellent result in the end.
— Place the container with the slices in the oven.
— Set the timer for 30-40 seconds, and select the power 250 W.
The second stage consists of the following steps:
— Remove the plate with not yet fully cooked fruit.
- Turn over each slice.
— Set the timer for 3 minutes, set the oven power to 300 W.
- Take out the slices.
Place unfinished slices back into the oven. Remove the dryers and prepare for the next step. Place the dried pieces in bags made of natural fabrics.
Dehydration devices
In a city apartment, it is more efficient and rational to use special devices and equipment for drying: an infrared mat, an oven, a gas or electric stove, an electric dryer.
Convenient kitchen gadgets relieve the housewife of unnecessary worries and make it easier to prepare delicious delicacies, saving effort and time (link to a similar device)
Using modern technology, it is easy to control the heating temperature and duration of the process. The good thing about the dry canning method at home is that dried fruits can be prepared even when it is raining outside or has already snowed. With regular use and large volumes, economical devices more than pay for the cost of their purchase.
A mat with infrared radiation operates in a constant thermal mode, it is convenient to carry out preliminary drying on it (for example, you can consider purchasing such a model on AliExpress).
In the oven and electric dryer, the optimal time and temperature must be set in accordance with the attached instructions. To avoid sticking of the slices to the baking sheet and trays, it is advisable to purchase additional accessories - non-stick substrates, meshes, heat-resistant spatulas.
Some housewives try to dry apples in other household appliances: convection oven, electric kebab maker, microwave oven, multicooker . The disadvantage of such devices is not only the size of the containers and the unacceptably high exposure temperature. These devices do not provide for the outflow of moisture, and they cannot work in a slightly open state or with the door wide open, which makes it difficult to calculate time and monitor the condition of the product.
Drying apples in an electric oven on a baking sheet
The whole process of preparing dried wedges is much easier and faster, since you don’t have to constantly change the temperature. It needs to be adjusted immediately before adding crushed fruits.
First of all, you need to thoroughly warm up the electric oven to 60 degrees, then raise the temperature to 80 degrees and you can begin the drying itself. The entire harvesting process takes from 5 to 8 hours.
Fruits must be periodically shifted from top to bottom. To avoid baking the apples, do not press the door too tightly.
The slices should be laid out in even layers. If the oven has a fan or convection mode, it is necessary to use them for better results.
To reduce drying time, you can use the following tip. Before directly drying, the product is boiled for about six minutes, then doused with cool water and blotted with a paper towel. After these manipulations, you can proceed to the next stage of preparation.
Another simple way to reduce the cooking time for flavorful slices is as follows. It is necessary to place the fruit in a colander, after which they should be kept over steam for 15 minutes.
Next, the slices are also washed with cool water and excess moisture is removed. Well-drained fruits are ready for further processing and subsequent storage.
These methods will reduce the drying time by as much as two hours, which is also good for large-scale preparations.
Apple chips
You can make delicious and healthy chips from apples. You can use spices at your discretion to ensure that the taste of the finished product is as varied as possible. You will need an oven with a grill mode.
Ingredients:
- apples – 1 kilogram;
- lemon juice;
- sugar;
- cinnamon.
Preparation:
- Wash the apples and remove the middle. Chop into medium-sized slices.
- Wash the pieces in cold water and transfer to a towel. Wait until they dry.
- Place the microwave on grill mode. Place the apples overlapping on the grill. Sprinkle with lemon juice and sprinkle with cinnamon.
- Leave the apples for 15 minutes. The finished slices should be dark and crispy. If necessary, the drying time can be increased. It is also recommended to turn the pieces during cooking.
- When serving, sprinkle the chips with sugar to make them even more delicious.
How to properly dry apples in an electric dryer
An electric dryer is an excellent option for large-scale fruit harvesting. It is especially relevant for housewives with a dacha.
Drying apple fruits in an electric dryer:
1. Place the chopped slices into trays. In this form they require much less cooking time.
2. Place pallets with contents into the device.
3. Adjust the temperature to 55-60 degrees to dry the fruit evenly.
4. The waiting period for ready-made dried fruits is 8 hours.
Turn off the device from the power supply. Examine the slices carefully to make sure they are well dried. To do this, break them and see if they release moisture. Place the finished product in bags.
What are the benefits of dried apples?
Properly dried slices retain the vitamins and minerals that apple pulp is rich in, primarily ascorbic acid, iron, magnesium, potassium, phosphorus, and sugars. Their quantity depends on what variety was used to prepare winter supplies. But in any case, after the water evaporates, the concentration of useful substances increases several times.
There are varieties that are not suitable for drying, but for the most part strong, juicy apples are perfectly stored as dried fruit. They are much more beneficial than jams and preserves, since apples are prepared in their natural form, without sugar.
Their calorie content is low, and the taste is preserved. Pectins and plant fibers stimulate intestinal motility, accelerate metabolism, promote the removal of toxins and waste from the body, reduce blood cholesterol and strengthen the immune system, and have an antioxidant effect. In addition, when dried, apples are hypoallergenic.
Dried seedless apples can be used for filling pies and pies, added to cereals (including dietary ones), and cooked into compotes (in this case, you can also take dried fruits with seeds, they will not cause any harm).
How to tell if apples are dry or not
If the peel has acquired a dark shade, the pulp is not sticky to the touch, but at the same time they themselves are soft, then the fruit is completely ready for storage.
Ready apples can be of different colors. Summer ones come out with a light shade, and winter ones become dark. The same can be said about drying. Each variety is dried differently.
Summer fruits dry out much faster than winter varieties. To preserve nutrients in any variety, it is necessary to harvest apples, adhering to the correct technological sequence, paying special attention to preparation and further storage.
Common mistakes
- Apples are poorly prepared for drying. Here we can mention both insufficiently thorough washing of the fruit and the leaving of the core.
- The fruit is cut into slices that are too large. The optimal thickness is 5-7 mm. Thicker pieces will take much longer to dry. In addition, there is a risk that the middle of the workpiece will remain completely raw.
- The apples are drying out. Inexperienced gardeners believe that dried fruit should have dark flesh and be brittle. But that's not true. Ideal drying, when the slice has light flesh, retains its elasticity, but does not release juice and does not stick to your hands.
- Undried slices are stored for storage. An under-dried product is the source of all sorts of problems when storing dried fruits. Sooner or later it will begin to rot and ruin the entire batch of dried apples.
- Storage in plastic bags or plastic containers. To prevent dried fruits from spoiling, they must be stored in a dry, dark, cool place. Storage containers should be wooden, paper, canvas or glass. Storage in plastic or cellophane bags is unacceptable. The product will spoil. You can put some of the dried fruits into bags if you plan to use them in the near future, but such materials cannot be used for long-term storage.
- Apples are dried in several layers. The fruit will dry unevenly. There will be specimens that are well dried and those that will stick to your hands and release juice.
Storing dried fruits
To ensure that your efforts are not in vain, it is important to ensure that the slices are properly stored, and then they will delight us all year long.
At the end of drying, all the slices are sorted out, some are left to dry. Some of them are poured into a clean pillowcase.
In this way, they will lie for another two weeks to even out the moisture level of the fruit. After which, the dried aromatic slices are distributed into cloth bags or cardboard boxes.
What can you make from dried apples?
Usually compotes are made from dried fruits. They turn out very tasty and aromatic. In addition, they can be used to make tea. The apples are simply placed in a cup and poured with boiling water, after which they are left to infuse a little. Or they are added to the teapot with any other type of drink.
Cooks often use dried apples as a filling for pies, muffins, and so on. You can make jelly and various desserts from them. Some people even manage to make soups from such preparations.
Dry fruits can be eaten just like that - for example, added to porridge. They often replace chips, which makes the snack healthier. Experts advise that in case of frequent stress, do not eat it with sweets, but replace it with dried fruit. Vitamin B, which is part of the fruit, will improve the condition of the nervous system.
Nutritionists recommend eating 75 grams of dried apples per day. It's like two fresh ones. The benefits of such a simple treat are obvious.
How to Preserve Dried Apple Fruits
For many city residents, the most important thing is storing the finished product. If the slices are well dried, they can be placed in dry jars. Then put it in a dark closet. As a rule, jars need to be opened and products checked from time to time.
In addition, it is good to store in cardboard boxes or canvas bags. To prevent insects from entering the bag, it must be washed with laundry soap, then dried without rinsing.
To prevent the product from becoming moldy, place a saucer with salt or soda nearby. Salt and baking soda will help maintain acceptable humidity in the cabinet. The ideal humidity level is 30%.
Reliable assistant
We will talk about how to cook dried fruits in an electric dryer. Today this is one of the most productive ways to obtain a vitamin product.
How to organize this process:
- Select good apples, wash them, cut into thin slices. For slicing, you can use a special apple slicer.
- After cutting the fruits, they should be placed in trays so that there is a small distance between them.
- Then turn on the device.
At what temperature will the process take place? If you turn on the temperature at 65 degrees, the apples will dry for 10 hours. Trays need to be changed every 2 hours.
Advice! Each tray should be on the lower tier.
Many people try to prepare vitamin products without a dryer, in the oven or microwave. However, it has been verified many times that the most apples fit into the dryer. 10 kilograms of fruit can yield 1.2 kg of vitamin products.
