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| Crispy and Sweet Tart Cinnamon and Sugar Sprinkled Dehydrated Apple Slices. |
Last year I used the dehydrator for dried apples then used them in some recipes I make. This year I am making them more as snack food. There is one last 5 pound bag of Johnathon's in the refrigerator.
Thought I would consult the Ball Blue Book and it directs to treat apples with ascorbic acid solution (6 C. water to 6 t. ascorbic acid.) after slicing into 1/4" to 1/2" portions. I cored them but left the peel and used a mandolin for speed and uniformity. I prepared all of them and after the bath in the ascorbic acid solution for a good 5 minutes the slices were drained and placed in a large plastic bag I could store in the refrigerator as they needed to be dehydrated in batches. After arranging on the racks I sprinkled them with cinnamon and sugar because it sounded like a good idea!
This time I sliced the apples thinner, about 1/8" thick and used my favorite Vietnamese Cinnamon, about 1 t. cinnamon to 1 C. sugar, but anyway you like it will work just fine*. You may also do this in your oven by using a metal rack and setting the oven to a very low setting. Use an oven thermometer if you need one to regulate the temperature. My gas oven will only reduce to 170 degrees but I wouldn't hesitate to use it but would just watch the project closely.
Ball recommends setting the temperature to 130-135 degrees F and leaving until leathery. My plan is to go a bit further, I am looking for crisp. After 6 hours the apple slices were a delightful crispy tart but also sweet cinnamon sugar treat. I was tempted to snack the evening away but exercised restraint.
* Helpful hint, I made a shaker jar using a small jelly jar and a re-purposed sprinkler lid from a Parmesan cheese container.
Cool and store in an air tight container for 6 months to 1 year. Five pounds of fresh apples yields about 1.6 pounds of dehydrated fruit.
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