Lovers of cooking in winter fresh compotes or making baked goods with dried fruits, they know that preparing dried fruits needs to be done in the summer. The most affordable and healthy fruit for this - an apple. This tree grows well in our climate and bears fruit. Therefore, almost everyone has the opportunity to collect or buy homemade apples.

Apples consist mainly of water, and as a result of drying, they lose almost all their liquid, but all useful microelements and vitamins are preserved. Therefore, there is no need to doubt the benefits of dried fruits.

And also keep in mind that the drying output will be no more than 10 percent of the mass of fresh apples. Preparing dried fruits is very easy, and if you use modern kitchen appliances– in general, it’s a pleasure.

Benefits of dried apples:

1. Retain beneficial properties;
2. High taste qualities;
3. Compact and long-term storage;
4. Easy preparation.

Which fruits to choose

Sweet and sour or sour varieties of apples are ideal for drying. Sweet apples do not retain much flavor. To obtain greater output product, it is worth choosing fruits with thinner skins and fewer grains.

Preparing apples:

How to avoid oxidation of apples:

Now that the fruits are ready for further processing, it is necessary to decide on the method of drying them. There are many options here. It all depends on the technology you have or lack thereof.

Drying apples using home appliances

At home, you can dry apples using a dryer, oven, microwave, convection oven, and, ultimately, just in the sun.

In an electric oven

An electric oven is excellent for high-quality drying of fruits. To do this you need:

During this time (6–8 hours), the fruits should dry to the required condition. Become plastic, non-breaking and non-oozing light brown dryers.

In an electric oven with convection

An electric oven with a convection function solves the issue of creating artificial air circulation by not closing the door and significantly speeds up the process.

A convector is a fan built into the oven that provides a uniform flow of hot air. Let's look at the convection drying process step by step:

1. Preheat the oven to 40–50 degrees;
2. Place baking sheets with chopped apples in it;
3. After 1–1.5 hours, turn the slices over and increase the temperature to 70–80 degrees for more intense evaporation of moisture;
4. When the water has almost evaporated, reduce the temperature to its original value and leave for another two hours.

In an oven equipped with this function, the entire drying process will take from 3 to 6 hours.

On a gas stove

You can also dry apples on a gas stove if for some reason you cannot or do not want to use the oven. Here there will be some difficulties with choosing the intensity of the fire and the height of the baking sheets, but this can quickly be eliminated through trials and experiments.

Thus, the drying process is reduced to 3–4 hours, but requires constant attention.

other methods

if you have air fryer, then you can perfectly dry apples in it, the principle will be approximately the same as in a convection oven, but the process will only take an hour. In this case, you need to select a low-speed circulation mode in the device, and set the temperature within 100 degrees. Place the slices loosely next to each other for maximum airflow.

Dryer– a specially designed device for drying any fruits and berries. The device is equipped with all the necessary containers, grids, tiers so that you turn it on for a certain time and forget about it - it will turn off itself when it has completed its function.

You need to distribute the prepared apples on the racks (there are a lot of them in the device for this), set the desired temperature and in a few hours you will get perfect drying.

Microwave You can also dry apples. The process will take about 5 minutes. The main thing is to choose the required temperature and power so that you get dryers and not coals. Because a microwave will burn the fruit just as quickly as it will dry it out.

To do this, you need to spread the slices evenly and in one layer on a dish and set the mode to ultra-high frequency. Power – 250 W, turn on for 30–40 seconds. Then turn over the half-dried apples, increase the power to 300 W and turn on the timer for 3 minutes. Get ready-to-dry dryers.

You can use the old method of drying apples - in the sun. But this option is suitable, first of all, for owners of private houses living in hot climates. Since apple harvesting occurs mainly in late summer - early autumn, and during this period the sun is no longer so hot and it often rains.

Prepared apples are strung on strings and hung or laid out on baking sheets and exposed to the open sun, not forgetting to turn them over periodically.

In this case, care must be taken to ensure that insects do not have access to the fruits - for example, cover them with double gauze. At night, when the air humidity rises, the dryers should be placed in a closed but ventilated space. The drying process will take 6–7 days.

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Signs of completely finished drying

Regardless of the drying method, the degree and characteristics of finished dried apples are the same:

1. The dryer should not break or crunch, it is plastic;
2. The release of moisture when it is squeezed is unacceptable;
3. The color can be light brown, but not light yellow or dark.

If any of these signs do not match or you suspect that the apples are not ready, it is better to dry them a little more to avoid spoilage.

Long-term storage

Once properly dried, apples can be stored for quite a long time. How to properly store dried apples? Cotton bags or pillowcases are great for this. You can also use paper, wooden or cardboard boxes, glass jars. But under no circumstances should you use plastic bags or plastic containers - they will suffocate the dryers.

Dried apples should be stored at room temperature in a dry, well-ventilated, dark place. Do not forget to periodically inspect the dryers for damage so that they do not show signs of mold or rot.

Drying apples is a ready-to-eat product. But they are also used in the preparation of compotes, jellies, and all kinds of baked goods. Before doing this, it is better to soak the apples for several hours in water, strong tea, or even cognac or liqueur. Some mothers also grind nuts through a meat grinder and make candy for their children. In general, the application of this the most useful product for food – a free flight of fancy.

In conclusion I would like to bring comparison table advantages and disadvantages of different apple drying processes, depending on the equipment used:

Drying device	Advantages	Flaws	Process duration
Electric oven	- almost everyone has the device	- swap baking sheets; Door ajar	6–8 hours
Oven with convector	- acceleration of the drying process; Uniform airflow of fruits	- not everyone has this function	3–6 hours
Gas panel	- present to everyone	- energy costs; Duration; Constant surveillance	3–4 hours
Air fryer	- hot air circulation	- not everyone has this device	Approximately 1 hour
Dryer	- the device is specifically designed for this process	- lack of it in your kitchen	3–4 hours
Microwave	- the minimum duration of the process	- apples can burn quickly	5 minutes
Sun	- does not require other devices	- duration; Hot weather is a must; Protect from insects	6–7 days

How to dry apples in the oven is, at first glance, a simple task. Cut it, place it in the oven and then take it out. But there are also little tricks. For preparations you need sour or sweet-sour varieties, only sweet ones are not suitable. Process the fruits in portions so that they do not oxidize. The optimal temperature for drying is up to 70 degrees.

How to dry apples in the oven on a baking sheet?

Dried apples in the oven for the winter are the easiest way to provide your family with vitamins, since with this method the fruit retains all its beneficial properties. To avoid darkening during slicing, the slices should be dipped in a saline solution for 5 minutes. Place the pieces evenly on the baking sheet so that the liquid leaves faster.

Ingredients:

• apples – 1 kg;
• salt – 1 tbsp. l.;
• water – 1 l.

Preparation

1. Remove the core from the fruit and cut into slices.
2. Dissolve salt in water.
3. Dip apples into the solution and shake.
4. Line a baking tray with baking paper.
5. Lay out the apples.
6. Dry for 1 hour at 40 degrees, open the door.
7. Turn the fruit over and increase the temperature to 60 degrees.
8. Drying apples in the oven should last another 2 hours.
9. Reduce heat to 50 degrees, keep in oven for 2.5 hours.

It is much more convenient to dry apples in an electric oven, since it is more reliable in maintaining a stable fire. This device also retains more nutrients in fruits than a gas device. The core of the fruit does not need to be removed. Good varieties for drying are Simerenka, Orleans, Antonovka, Aport, and Ranet.

Ingredients:

• apples – 1 kg.

Preparation

1. Cut the apples into slices.
2. Line a wire rack with parchment paper.
3. The temperature for drying apples in the oven is set to 45 degrees.
4. After an hour, it needs to be increased to 70 degrees.
5. Dry fruit for 5 hours.

How to dry apples in a gas stove oven?

Drying apples in a gas stove oven is much healthier on a wire rack than on a baking sheet. The slices are processed more evenly, and the process will take less time. It is very important that in such fruits, which are not subject to heat treatment, vitamins are stored for up to 10 years, if properly preserved.

Ingredients:

• apples – 2 kg.

Preparation

1. Cut the apples into slices.
2. Arrange in a layer on a wire rack.
3. Set the temperature to 55 degrees for 1 hour with the door open.
4. Stir, change the mode to 70 degrees.
5. Close the door.
6. Dry for 2 hours.
7. Reduce temperature to 50 degrees for another 2 hours.

Drying apples in the oven at home is much easier and faster if there is convection. It is very important to choose the right fruits for harvesting; they should not be shaken off the tree, only picked, so as not to damage the pulp. All damaged areas must be removed during cleaning. The thinner the slice, the faster the apples will be ready.

Ingredients:

• apples – 2 kg.

Preparation

1. Chop the apples and place on a wire rack.
2. Place in the oven on convection mode at 40 degrees.
3. After an hour, raise it to 50 degrees for 2 hours.
4. Reduce to the previous norm.
5. Dry for another 3 hours.

Many housewives prepare fruits with spices; dried apples with cinnamon are very tasty. You can add a lemon flavor to it by placing the slices in a solution of citric acid: 1 teaspoon per 1 liter. Fresh lemon juice will add a brighter taste. The fruits are cut into slices or slices; the core and skin do not need to be removed.

Ingredients:

• apples – 1 kg;
• ground cloves – 2 tsp;
• cinnamon – 2 tsp;
• sugar – 4 tsp.

Preparation

1. Cut the apples into thin slices, leaving the core intact.
2. Place on a baking tray a short distance from each other.
3. Mix spices and sugar and sprinkle.
4. Set the oven temperature to 180 degrees.
5. Dry for 10 minutes.
6. Turn over and reduce temperature to 100 degrees.
7. Hold for 7 minutes.
8. Cool the oven, then preheat it again to 100 degrees, dry for 10 minutes.
9. Repeat the procedure several times within 6 hours.
10. Cool, put into bags.

Experienced housewives share advice on how to dry apples in syrup in the oven. It is better to use a special device to remove the core. This is very delicious treat, beautiful view depends on how you dry the apples in the oven. They must retain color and remain elastic. If they break, then you need to keep them in the oven for more.

Ingredients:

• apples – 1 kg;
• sugar – 7-8 tbsp. l.
• water – 1 l.

Preparation

1. Peel and chop the apples.
2. Place in a saucepan.
3. Make syrup by boiling sugar in water.
4. Pour over the apples completely.
5. Leave for a day in a cool place.
6. Place on a baking sheet lined with parchment paper.
7. Dry for 6-8 hours at 60 degrees.
8. Dried apples in sugar syrup put into paper bags.

A steel knife will also help protect apples from oxidation. It is recommended to prepare fruits in portions. A very healthy snack for the winter - these are the same dried apples in the oven. It is best to take fruits with dense pulp; the Gala variety is good. Lemon acid will protect the fruit from darkening and add a slight sourness.

Ingredients:

• apples – 5 pcs.;
• sugar – 80 g;
• water – 1 tbsp.;
• citric acid – 0.25 tsp.

Preparation

1. Cut the apples into slices.
2. Boil syrup from sugar and citric acid.
3. Pour over fruit for 15 minutes.
4. Remove and dry on a paper towel.
5. Line a baking sheet with parchment paper.
6. Layer the apples.
7. Dry for 2 hours at 70 degrees.

How long to dry depends on the stove. In a gas oven this can take up to 7 hours, in an electric one – up to 6. You can do without an oven and prepare an amazingly delicious drying in sugar or caramel. This is a great dessert for any party and original delicacy on Apple Spas. You need apples that are firm and slightly sour; good varieties are Granny Smith, Ranetki Sokh, and Antonovka.

Ingredients:

• apples – 8 pcs.;
• sugar – 2.5 tbsp;
• milk – 1 tbsp.;
• wooden skewers – 10-15 pcs.

Preparation

1. Cut the apples into slices.
2. Dissolve milk in sugar and boil.
3. Cook until slightly thickened.
4. Check the readiness of the caramel: drop a little in cold water, try to roll a ball.
5. If this is successful, remove the caramel from the heat and cool.
6. Place the slices on skewers.
7. Dip into caramel.
8. Place on a dry surface.
9. Wait until the mixture hardens completely.

For variety, you can use dried apples. They taste like sweet and sour candies, it is something between dried fruit and fruit from five-minute jam at the beginning of its cooking. Suitable for filling pies. The optimal thickness of the pieces is 5-7 mm, you need to try to cut them so that they turn out the same.

Ingredients:

• apples – 1 kg;
• mahar – 300 g;
• ground cinnamon – 1 tsp;
• citric acid – 1 tsp.

Preparation

1. Cut the apples into slices, removing the core.
2. Line a baking tray with baking paper.
3. Lay out the fruit, maybe in 2 layers.
4. Mix sugar, acid and cinnamon.
5. Sprinkle over apples.
6. Place in the oven for 25 minutes at 200 degrees.
7. Cool.
8. Line a tray with paper and sprinkle with sugar.
9. Lay out the pieces and leave for 2 days at room temperature.
10. Change the paper every other day.
11. Place in a cardboard box lined with parchment.

At home it is very simple, the main requirements are dryness and darkness. You cannot keep supplies near heat sources; drying does not like polyethylene and plastic, because it deteriorates without access to oxygen. Cardboard boxes, baskets or wooden containers are suitable. Thick or waxed paper is placed on the bottom.

Important rules:

1. Place fruit more closely.
2. Lids for glass jars must be tight.
3. Check your supplies periodically to ensure there are no insects.
4. If bugs appear, you can get rid of them by drying the workpiece for 30 minutes at 60 degrees. Transfer to a new container.

Apples are the most affordable fruits that can always provide vitamins. The beneficial qualities even when dried are preserved for 10 years. Contrary to the belief that dried fruits are only good in compote, they can be eaten raw or added to baked goods, salads, cereals, etc.

If you know how to dry apples, preparing them will not be difficult. For this, varieties that are not very juicy, with thin skin and a minimum of seeds inside are suitable: aport, white filling, Antonovka, pepin.

What to do first

Before drying apples at home, they are washed and prepared by removing moisture. Then the core is removed, damaged areas are cut out, and the peel is peeled. They are cut into slices with a thickness of 5 to 7 mm. The slices should be approximately the same size so that drying occurs evenly.

Cut apples oxidize, losing color very quickly. To prevent apple slices from darkening, there are protection options:

• • Short-term treatment with steam or boiling water (blanching). This will help eliminate microorganisms from the surface of the raw material, maintaining shape, consistency, and aroma. At the same time, the slices turn pale, it’s not for nothing that “blanchir” (with French) is translated “to turn white.” You can hold the colander with the slices over the steam for a little while and immediately immerse it briefly in cold water. It will be much easier to dry such apples.

• Oxidation protection saline solution. The raw materials are briefly filled with a solution prepared in advance: salt 1 tsp, water - 1 l.

• Vinegar treatment. Dilute 2 g of vinegar in 1 liter of water and keep the chopped fruit there for 2 minutes.

• Sugar method. Boil the syrup, immerse the apples, then take them out and put them in the refrigerator overnight. After drying, these are used for preparing sweet dishes.

Tip: self-grown apples that are planned to be dried are picked from the tree on a dry, not very hot day. You can't shake the apple tree. When falling, the fruits receive damage, which, although unnoticeable, is still harmful. These are not suitable for storage. Sour and sweet and sour ripe fruits are selected.

How to dry apple slices using different methods

If you have any doubts about how to properly dry apples, you should choose a convenient method for the conditions where it will take place.

Previously, apples had to be dried at home, especially in places with a humid, cold climate and little sunlight. And they did the same with fruits that were ripe in the fall. They were laid out on a Russian stove, lit for cooking, heated during the day and cooled slowly at night. In hot sunny climatic conditions could easily be dried in fresh air.

What you need to air dry

The advantage of drying apples in the sun nowadays is that there is no need to waste paid energy. It’s good that large volumes of workpieces can be made this way. Dry in the open air, laying out the slices in one row, away from each other. Place them on nets, baking sheets, grates covered with cloth, protecting them from insects with a gauze cape on top. Can be strung on a strong thread and hung where it reaches the maximum Sun rays. It is necessary to dry in a shaded place, if there is no moisture, the apples will dry well too, but it will take more time. Under no circumstances should the harvested raw materials be exposed to rain. This is a minus, because tracking is required, you need to remove it in time, then put it away again, etc.

If you can’t dry apples in an apartment, especially a city apartment, without a balcony, then kitchen appliances will come to the rescue.

Can you dry it in the microwave?

Most quick way- this is to dry apples with microwaves. Before drying in the microwave, a portion of apples (as many as can fit in one layer on a plate) is washed, cut, and freed from moisture. You can grate it into circles with a special grater, like chips. Cover the plate with a plain cloth and place the apples. With a power of 200⁰, it will be ready in 3 minutes. If not enough, add 30 seconds at a time. When ready, the color changes, the skin wrinkles, and stickiness appears. If the color was not preserved previously, now you can sprinkle with lemon juice to keep it creamy.

Features of oven drying

To dry apples in the oven without getting burnt, there are little tricks. First, you should familiarize yourself with the differences in the cooking process with an electric and gas appliance:

In an electric oven	In the oven of a gas stove
Preheat to 60⁰, gradually increasing to 80.	Turn on and heat to 220⁰.
Place the apples loosely on baking paper in one layer.	Line a baking sheet with parchment and lay out the slices.
Place the paper on baking sheets or oven racks.	Be sure to place it on the lowest tier.
Towards the end of cooking, reduce the temperature as necessary.	Dry for 60 minutes. on each side (120 minutes - to get a crispy dried treat like chips).
After 2 hours, turn the slices over.
Dry for 6 hours (sour, hard - longer).

Another one important detail: The door of any type of oven must be left ajar to prevent moisture from accumulating. At the end of the process, dried apples must be cooled naturally.

If you dry it with an electric dryer

Electric drying of apples has its own rules:

1. 1. Sweet varieties are taken more often.

• It’s better not to wash, just choose cleaner fruits and wipe with a damp cloth.

• Cut into slices, the thickness of which is no more than the thickness of the drying baskets.

• Place at a distance so that each slice can be freely blown with dry air.

• Dry for 8 hours or more depending on the size of the cut, the number and type of apples.

There are various recommendations at what temperature to dry apples. If it is possible to immediately set the temperature regime in the electric dryer, then it is better to decide on 75 degrees. Of course, the temperature can be increased to +110⁰, but we must remember that the higher it is, the less beneficial properties preserve dried fruits. It is also important not to leave dried apples in the dryer with closed lid. So they will grab moisture again and you will have to start all over again.

What are the benefits of air frying?

Despite the fact that the drying process in an air fryer is very similar to using an electric dryer, it proceeds much faster - 60–90 minutes, which saves time. In addition, apples prepared in this way for the winter are better stored. They need to be grated to a thickness of 3 mm and placed on the grill of the device. At t +110⁰ with lower blowing mode, everything is usually ready for an hour. You need to check and make sure that there is no moisture left at all, otherwise the product will become moldy. The dried fruit feels like a raisin: if you squeeze it, it should not feel cool or damp.

If you dry it with a slow cooker

Not a large number of apples can be dried in a slow cooker at one time or in portions over several uses. The advantages here are that she will do everything herself quite quickly and without much fuss. To do this, the apples are laid out loosely on the bottom of the bowl, in one layer. The baking mode is turned on for 1 hour. The readiness is checked and the slices are turned over to be sure. For another 10 minutes, the same mode is turned on for the other side.

Tip: it is better to dry in an open place on the southwest side, turning it over periodically. On the balcony they turn it over three times for a day. You don’t have to peel homemade apples; besides, summer varieties are recommended to be dried with the skin on, while store-bought fruits should be peeled. It is advisable to cut into slices, not circles, as this will dry faster. You need to prepare the fruits in parts, so they do not have time to oxidize. Ready-made dry apples can be ground with a coffee grinder into apple flour and added when baking.

How to dry apples is not a problem when you know that in almost any conditions it is possible to prepare them for future use.

Drying

Almost every housewife is faced with the question of how to preserve more fruits, berries and vegetables for the winter, so as to preserve the benefits. It is no secret that during canning some vitamins are lost, but there is a method that allows you to preserve up to 95-97% of vitamins. Agree, it's tempting. And this is drying.

Why dry?

Drying is stored for quite a long time. And all because during the drying process, moisture is removed from the products, which means they create unfavourable conditions for the reproduction of microorganisms. By the way, the natural structure of the cell is preserved. Dried foods after soaking are not much different in taste and aroma from fresh ones. In addition, dried foods take up much less space than frozen ones, which “eat” exactly as much as fresh foods would take up. But not everyone has a large freezer.

Drying helps save money. Agree, it is cheaper to buy greens during the season, dry them and use them all winter, than to buy small packages at the cost of a large bunch.

Dried vegetables and herbs will help diversify dishes during the cold period; they preserve everything nutrients, have a wonderful aroma and taste. And fruits and berries will be an excellent addition to cereals or replace sweets and candies. They can also be used as a filling for baked goods, as an addition to casseroles, cheesecakes and other dishes. It must be remembered that dried products prepared at home will differ in appearance from purchased ones. The reason is simple: you don't use food coloring or preservatives.

Where to dry?

If you have an attic, veranda, or balcony with a large window sill, you can dry it right there. This method is the cheapest in terms of energy consumption, but in this case you have to make sure that there is air access to the product, that insects do not get there, that there is no dust, foreign odors, such as paint from a neighbor’s apartment. Natural drying is a long process, and therefore requires certain “dances with tambourines.” And there is nothing to say about dependence on the weather - on a rainy day nothing will dry, and mold may appear.

If you don't have time to bother with drying in a natural way, you can speed up the process. You can also dry it in the oven, electric dryer, convection oven, or microwave. We will consider the first two options in detail.

Oven drying

Before we start drying, let's determine what kind of oven you have. In a convection oven, the process goes faster and more evenly due to airflow from all sides. If there is no fan in the oven, the evaporated moisture has nowhere to go, so you need to create a small hole between the oven and the door, for example, inserting a wooden spoon into the gap.

You also need to take into account that the baking sheets will have to be swapped, and the products themselves will need to be periodically turned over or mixed. This must be done, because in the oven you have to dry it on a baking sheet, and not on a mesh, and the airflow does not occur completely evenly. The top of the slice may already be dry, but the bottom will remain wet. Some housewives manage to dry food by threading it onto skewers and placing it on a wire rack, like a kebab. But I haven't tried this method.

You need to lay out the slices at a distance from each other in one layer so that the air blows on each piece from all sides. When the slices have significantly reduced in size, they can be placed on one baking sheet and a new batch placed on another.

When drying, it is better to adhere to a temperature regime of up to 80 degrees C. If you want to achieve a hard surface for the product, then you need to start with maximum temperature, i.e. 70-80 degrees, and then reduce the temperature to 40 degrees. This is how apple slices are dried, for example. To keep the surface soft, do the opposite, start at 40 degrees and raise the temperature to 70. This is how mushrooms are dried.

Sometimes you have to change the temperature several times. This, for example, should be done when drying currants, blueberries, etc. At first low temperature, then higher and low again so that the berries do not burn.

Drying in an electric dryer

An electric dryer helps save time and effort during the drying process. It consists of mesh trays, which are inserted one into the other, and a lid.

Each dryer has a heating element and a fan, which, depending on the model, can be located either at the very bottom of the appliance or in the lid. Before buying my electric dryer, I looked through the reviews of many housewives who recommended models with a heating element in the lid, so I chose just such a model. Warm air circulates through the dryer and blows vegetables or fruits from all sides.

On average, different models may have different quantities pallets, but for some models pallets can be purchased separately. My model comes with 5 pallets, but I wouldn't mind two extra.

It should be borne in mind that too many pallets are also not very good. It is more difficult for air to circulate and evenly blow across all tiers. Therefore, some products can dry faster, while others may still remain wet. This ties the hostess to the process, because She needs to keep an eye on it so that some of the food does not dry out or burn. However, I came to the conclusion that the bottom and top tiers dry the fastest, while the middle ones dry a little longer. And although my dryer model does not require constant presence nearby, it can be left overnight, I try not to do this.

Moreover, I change the tiers once every few hours so that the drying process occurs more evenly. When the slices decrease in size, I compact them onto several grids, and, if necessary, lay out a new batch of prepared products on the vacated pallets.

There are models with the ability to adjust the temperature, so you can choose the optimal one for each product.

There are also drying cabinets (the size of a bedside table), but not every housewife will find a place for such a device.

To make the drying process faster, chopped vegetables and fruits should be placed skin side down. But with plums and apricots, you can do the following: place them on the mesh cut side down and press the convex side with your finger so that they turn out slightly.

You can also make marshmallows in an electric dryer if it comes with special trays without a grid.

With the advent of the electric dryer, I stopped using the oven for drying. This process has become easier, better and more uniform.

It's up to you to decide how you dry your food, but what it is great way preserving vitamins and seasonal berries, fruits and vegetables for the winter is an indisputable fact.