Drying Apples and Pears

Method:

Peel and core the Apples or Pears.
Apples should be cut into ¼" (5mm) rings and pears into halves or quarters depending on their size.
Place the pieces into a bowl of cold salted water immediately for a few minutes to prevent discoloration. Use about 2 oz (56 g) of salt to each 1 gallon (4.5 litres) of water.
Lift out with a perforated spoon and pat fully dry with kitchen roll.
Place the pieces of fruit in single layers on the drying tray and cover with a piece of muslin to keep the fruit clean whilst it is drying.
Check that they are fully dry by pressing 2 or 3 pieces together and, if they feel rubbery and spring back into shape, they are ready.
Remove from the heat source and leave for about 12 hours.
Pack into wooden or cardboard boxes lined with greaseproof paper or, alternatively, airtight jars or containers and store in a very dry place.

Drying Foods Help

These articles will get you started and give you some basic guidelines on drying foods and methods such as oven drying, air drying etc. along with how to build a drying box and other equipment you might need.

Filed under All Recipes, Vegetarian Recipes, Val's Preserves, Fruit, Apples, Pears, Drying by Val