Dried Apple Rings
- Active Time 20m
- Total Time 14h 30m
Yields 3 cups (Serves 6)
These make a great snack to take hiking or camping, or for children to take to school. Reconstituted and patted dry on absorbent paper towels, they're ready for frying with pork chops or sausages.
- 12 firm but ripe apples, peeled
- 2 tablespoons salt
- 1 1/2 cups water
Core the apples, slice into 1-inch-thick rings, and soak for 10 minutes in the salt and water solution. Drain and thread the apple rings onto skewers. (Note: Soak wooden skewers in water overnight before using.)
Place in a preheated 140 degrees F oven, alternating the apple rings on the rungs of the oven racks so that they are not touching. Bake for 4-5 hours or until leathery but pliable.
Let cool for 10-12 hours on dish towels. Place in a labeled airtight container in a cool, dark place. Soak for 24 hours in water to reconstitute.
Oven-drying is a more exact method than sun-drying; the only problem can be in keeping your oven at the correct, low temperature. Your aim in drying is not to heat the food, but rather to remove the moisture from it.
Serving size = 1/2 cup
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
163 calories; 1g total fat; 0mg cholesterol; 2325mg sodium; 42g carbohydrates; 7g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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