Wash, peel and thinly slice the apples, removing any brown spots. Preheat the oven to 150 F (or the lowest setting).
- Arrange the apples on cake racks, spread out, not touching each other. Cookie sheets will work if you don’t have cake racks or screens – but your need to flip or stir the apples once in a while to expose the other side of them. Close the oven and cook for several hours (10 to 20), but you’ll need to check periodically, including rotating the shelves and moving them up or down to get even heating. If you heat the temperature to 200F, but you’ll need to watch them much more closely.
- The apples should be flexible, like a raisin in order for them to keep. You can also continue to dry them to be apple chips.
- Cool the apples to room temperature (about 20 to 30 minutes), then fill the bags. Push out any air pockets and store in a cool dark place, or in the freezer. They shoul last 6 to 9 months.
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