DRIED APPLE RINGS

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Homemade Dried Apple Ring

Dried apples rings are one of our favorite snacks. It is one of our favorite things when we take free apples with Fruit Share. Prairie apples like Goodland’s make beautiful apple rings; the right mix is ​​tart and delicious. When our filling of prairie apples ends, we turn to the Spartans, Granny Smith or McIntosh apples to get our fix. Making apple rings in the oven is one of the best, most inexpensive recipes. For the apple, back and 3 or 4 apples, sprinkle some cinnamon, place on cool racks and put in the oven for hours. Yes, that’s it. While it’s dry in the oven, you can do your taxes, help the kids with their homework or just chilling.

At least once in two months I make a pair of home-made apple rings in our dehydrator. A 5lb bag of apples will make an ice cream pail filled with apple rings. But they do not last long; they are the hot people in our house. You are definitely one of the easiest simple to make, maintain and go anywhere. You don’t need to add any spices when you dry the apples. The natural sugar on the side of apples gets stronger while the drying process makes them sweet enough for everyone to enjoy.

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Dried Apple Ring Recipe with Oven

There are following ingredients used when we are making dried Apple ring with oven:

5 apples

1/4 cup lemon juice

1 tsp cinnamon or spice

Follow the following steps to make homemade dried Apple rings with oven:

  1. Wash, peel (optional) and core apples.
  1. Apply apples lightly and evenly (1/4 inch), using a mandolin if possible.
  1. If desired, dip the slices in an anti-browning solution of 1/4 cup lemon and 1 liter of water.
  2. Remove the pieces from the water and pat dry.
  1. Sprinkle slices with a light cinnamon glaze.
  1. Arrange the apple slices in a baking tray or on the cooling racks and position in the oven. Or place apples directly on clean oven racks.
  1. Set the oven to a low temperature, about 150 ° F (65 ° C) with the prop door open with a wooden spoon to allow air and humidity to escape from the oven.
  1. Bake for 5 to 8 hours. Times vary due to humidity levels, ovens, apples types, slices, etc. Keep looking.
  1. Look for apples to find any moisture outside and inside. The pieces should feel dry and skin-free with no binding. Wrap the receipt in half to see if there is moisture inside – it should look like a dry sponge.
  1. Allow to cool for several hours before storing in a bag or air container.
  1. Store in a dry, cool and dark place for a few months, if you don't eat them all! If you are not sure about their store dry in freezer.

Apple Rings with the Dehydrator

I prefer to use Spartan, Granny Smith, Brae burn, Ambrosia or Pink Lady apples that are not too sweet. Some apples like Gala become almost too sweet when dry. My all-time favorites are a variety of popular apples such as Greenland apples. If you're in Manitoba, sign up with Fruit Share and select all the free apples you want!

Dipping, dipping or sprinkling apple slices with lemon juice or salt to prevent browning can be completely optional. Look at the picture below, the apples in the center were infused with lemon juice and water, some were not. Because the difference is so small, I stopped using any anti-browning methods when drying apples – just to save apple. Browning of apples. If you prefer glossy apple rings, soak apple rings with 1/4 cup solution (125 ml) lemon juice (1 liter) of cold apple juice.

If you plan to keep your apple rings, err on the side of drying more than drying them underneath. Page is a personal favorite. I find that the peel gets a bit thicker when it's dry, so I always dip my apples. Completely your phone. I like to use this sweet apple pie peach, corer to make apple rings. Baking and cutting apple rings

Accept the fact that homemade apple rings will not be exactly like the apples rings purchased, they will never be soft or dense. Why? Because many store-bought varieties have added germs to keep them longer with high moisture content. Your home-made rings have no antifungals so they have to be dry to keep them well hydrated. As good as those apple crumbs are, they taste good. Remember that about 6-8 pieces equals 1 apple. I know this from experience! It's very tasty, but you feel less if you eat too much in one place.

Homemade Apple Rings recipe with Dehydrator

Homemade apple apples are a fantastic pastry. Make these large batches and store them in a tightly sealed container, which will keep them for months. That is, if they are not eaten right away!

It Take up to 7 hours to prepare complete this recipe. There are following ingredients used in this recipe:

  1. 5 lb. apples
  2. 3 T-Book cinnamon
  3. 1/4 cup lemon, optional

Follow the following Steps to complete this recipe:

  1. Wash, peel and apple basic.
  2. Apply apples lightly and evenly (1/4 inch), using a mandolin if possible.
  3. If desired, dip slices mixed in 1/4 cup juice and 1 liter of water to avoid any spillage.
  4. Place the rings on the dehydrator trays leaving little space around each slide for air circulation. When dipping your apples, discard as much of the liquid as possible before applying the trim.
  5. Sprinkle slices with a light cinnamon glaze.
  6. Provides dehydration at 135 ° F (57 ° C) for 6 to 8 hours.
  7. Look for apples to find any moisture outside and inside. The pieces should feel dry and skin-free with no binding. Roll a piece to see if there is moisture inside – it should look like a dry sponge.
  8. Allow to cool for several hours before storing in a bag or air container.
  9. Store in a dry, cool and dark place for a few months (if you don't eat them all!