[Ag-eq] Apples

[Tracy Carcione]

I've dehydrated apples in much the same way, but wouldn't leaving on the
peel be a problem in pies or muffins?  At least, recipes always say to
remove it.

We watch our sugar here, but we figure a little bit of dessert is OK, and
hasn't been a problem.  But I use a lot less sugar in baking than is usually
specified.  In the pandowdy I just made with my apples, I used about a
quarter of the sugar specified in the filling, and it's very tasty.
Tracy


-----Original Message-----
From: Ag-eq [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of dogwood farm via
Ag-eq
Sent: Friday, September 08, 2017 10:47 AM
To: Agricultural and Equestrean Division List
Cc: dogwood farm
Subject: Re: [Ag-eq] Apples

I dry apples in a dehydrator, but not in chunks.  I have a slicer that some
call a mandolin, but it makes only 1 slice at a time.  I don't peel and I
don't coar before slicing.  The slice is a whole round slice about 1/4 inch
thick and then removing what little slice of coar is left, only takes
seconds.  I then put the slices in a mixture of lemon juice and water.  I
lay them out in two round dehydrators and lightly sprinkle the tops with a
bit of cinnamon.  It takes about 12 hours or so for them to be
leathery/crisp.  The dried slices then fit perfectly down into a wide mouth
canning jar.  I have had them for 6 to 8 months on the shelf, but they are
eaten up by that point.

I like to then take the slices and snip them into smaller pieces with my
kitchen sheers and put them in my oatmeal as I cook it on the stove top.
They don't rehydrate well cooking them in the microwave.

I have never tried using them for pies, because we don't usually eat much
things like that, but they would probably work well for us in something like
hand pies or Mexican empanadas.

Susan
dogwoodfarm62 at gmail.com

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