Foodbuzz

Posts Tagged ‘apples’

Dried Apples

My early translucents are still coming on, and now the really beautiful firm perfect fruits are here. It looks like I will be able to make some dried apples after all.

If you want to do the peeling coring and slicing efficiently I recommend the Apple Master. Just poke the spikes into the rear of the apple, turn the crank and it automatically peels, cores and slices it. If you do not have an Apple Master, you can do it manually but it takes longer. I dry them in a food dehydrator, so technically they qualify as “raw” because the dehydrator does not get hot enough to qualify as a cooker. You can also do it in the sun if you have a sunny place that will not be disturbed, or in your oven heated to its lowest setting. If you do it outdoors, cover apples with a screen so that nature doesn’t come along and mess it up.

Re: the formatting, I will redo it when I get WP 2.6 installed. They say you can do real captions in WP 2.6 So please bear with, because I am having a hard time to get the blurbs to go with the pictures.

Applemaster

The applemaster!
acid solution

A bowl of water with a couple of vitamin C, or a little vinegar.  You plunge the sliced apples into this solution before setting them on the dehydrator tray.  It gives them a little more flavor and helps prevent over brown (although your finished dried apples will be a nice tan color.)
apple loaded

When using an AppleMaster, apples you use must be firm and they must be straight from butt to core.  If they are mushy the AppleMaster will just squish them.  If they are not straight, you will get bits of the core where you don’t want it. If the apple is otherwise OK, you can just do the asymmetrical ones by hand.
peeled, cored & sliced

Voila!  All peeled, cored and sliced! I toss the beautiful green peel in the blender along with the not so beautiful apples for my sustainable applesauce, since that’s where all the quercetin and fiber is.
slice with a knife

This cuts in a spiral, so you need to run a knife through it to get slices.
finish product

In a dehydrator, the drying process takes about 3 hours. You will want to monitor them, as the ones on the bottom will dry first, so you will probably wish to rotate your trays. Don’t do what I do and overdry them to crispy flakes. They are dry enough as long as they feel dry to the touch, they can still be soft and flexible. Voila! Dried apples.

Sustainable Applesauce

We have this early translucent apple tree. Its apples are good for three things:

  • Dried apples, but only the nicely shaped ones work well in the AppleMaster
  • Frozen, to add to smoothies and
  • Applesauce
  • Making this applesauce takes me back to when my kids were very small and my son was a baby. We had wormy apples our yard, much like now, fine for sauce but not so hot to chomp into; and my son, who was teething, went after them like they were nuggets of gold. I’ll dig up a photo pretty soon of my son stalking the “yukky apples.” Here is the very easy applesauce recipe. Enjoy!

    Yields: ? servings

  • As many apples as you have on hand
  • Cinnamon to taste
  • Sweetener to taste
  • Water
  • Quarter the apples, core, and cut off any nasty bits but otherwise leave the peels on. Put in blender with enough water to liquefy. It comes out a beautiful green color but starts to turn brown immediately. Cook until slightly thicker. Add cinnamon and sweetener to taste. I use a mixture of agave and stevia.

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