Apples are the classic first dehydrator project: cheap, forgiving and done in a day.
Step by step
- Wash, core and slice evenly; peeling is optional.
- Pretreat to prevent browning. Clemson's ascorbic acid dip: 1 teaspoon powdered ascorbic acid in 2 cups water, soak 3 to 5 minutes.
- Dry. Oregon State Extension sets apples at 145°F for two to three hours, then 135°F to finish. Clemson gives 6 to 12 hours in a dehydrator.
- Test. Cooled pieces should show no moisture when cut and shouldn't stick together when folded.
- Condition 7 to 10 days, then store airtight.
Storage
About a year at 60°F, six months at 80°F, per Clemson.
Pack dried food airtight once it's cool and conditioned. Our sister site explains vacuum sealing dried food and vacuum sealing mason jars.
