How to Preserve Apples by Dehydrating - Drying
Use only pesticide-free firm ripe apples, free of brown spots or insect bores.
Wash, core and peel the apples.
Cut apples into wedges and slice the wedges about 1/4-inch-thick.You can also slice the apples into rings for a more visually appealing treat.
Dip the apple slices in diluted lemon juice, 1/4 cup of lemon juice per quart of water. This is to prevent oxidation - browning.
Place the slices on baking trays lined with parchment paper. Do not overlap the slices. Do not Place the baking trays in the ovens center but place them at the upper and lower ends of the oven for a more equal distribution of heat.
Dry at 110 degrees F for 6 to 8 hours. Turn the slices over after about 4 hours and rotate the trays as needed.
Test for dryness after 4 hours and then periodically until no moisture remains in the center of the slices.
The end result will be a somewhat leathery and chewy sweet treat with only a hint of the original apple flavor. If you'd like to make dried apples that are still crisp, and retentive of that apple flavor you might want to try making Apple chips.
Apple chips are crunchy and have the tartness and mild sweetness of the original apple.
Slice your apple wedges slightly less than 1/4 inch thick, dip them in diluted lemon juice.
Preheat oven to 250 degrees F. Arrange apples slices on a metal baking sheet in the same fashion as you would for the standard dried apple slices featured above.
Sprinkle blended cinnamon and sugar over the slices [Optional] and Bake till the edges curl up which should take 45 minutes to an hour. Allow them to cool and you have a crispy apple snack with a relatively long shelf life.