Dehydrate your homegrown apples to enjoy their flavour and nutrients all winter long.
Wash, core and slice your apples into rings of uniform thickness (I used a mandoline on its thickest setting - about 3mm thick)
Lay the apples out on your dehydrator racks, or on metal cooling racks if you're using an oven.
Pop the cinnamon into a small sieve, and gently tap the sieve over the fruits to get an even dusting.
Pop the oven on to its lowest setting.
Stack the cooling racks on top of each other, ensuring air can circulate around each apple ring.
Leave the oven door slightly ajar to let any steam escape and let dry. They are done when the rings are dry, leathery and some thinner ones may snap when bent.
Please note, this may take anything up to 24 hours so may not be an economical option if you are using an electric or gas oven.
Fill the machine up with the trays and check your fruit at around 6 hours. There are lots of variables when drying foods (climate, thickness & water content of the fruit etc) so keep checking every hour or two thereafter.
Mine were done after 9 hours.
Store in airtight bags or containers and check regularly that there is no mould present. If you are planning to store mid to long term then use a vacuum sealer to remove all the air from the bag or jar.
Please enjoy my recipe! Jane | hedgecombers.com