How to dry apples in the oven

Grow a rich harvest of apples - only the floor of the case. It is necessary to preserve it for the winter delicious, and without loss of useful properties and vitamins. For this purpose, drying is perfect. This method allows you to store apples for a long time. Dried apples can be prepared in an ordinary oven.

For drying, you need to choose sour or sweet-sour varieties. Do not choose sweet apples. When cooking a compote or other heat treatment, they lose some of the taste. If the apples did not have time to completely mature, they are unsuitable for drying. The most successful are varieties: SIMENKO, Antonovka, Aport, Orleans, Renet.

For drying, apples cut down her slices or slices. Optionally, remove the core and skin, but it is optional. The thinner of the cutting, the less time cooking time. Immediately after cutting, lower the apples into a solution with citric acid for a while. On 1 l of water, take 2 grams of acids. It is necessary that the apples save their color and not darkened. Do not cut the slices thicker than 1 centimeter.

After soaking, (3-5 minutes), dry apples in the air. You can dry out a napkin or a towel. Then lay out on the tray, lined with parchment paper. Try to lay out everything in one layer. Put a baking sheet in a warm oven. Not more than 70 degrees.
pan

The first 2-3 hours dry apples at a temperature of 70 degrees. During this time the pieces dry out a bit. Next, lower the oven temperature to 50 degrees. Every two hours, stir or turn the apples. This will help speed up the drying process.

To determine the readiness bend slice in half. It must be flexible and easy to bend. The color of dried apples should be yellow-orange.

Store ready-made dried apples better in a cool, dark place in paper bags or boxes. Can come clean, dry boxes made of wood. If a bit of apples, you can wrap them in parchment paper and store in a dark place.