The apple contains a lot of mineral and organic elements that carry great benefits for the human body. They are rich in iron, vitamin C.
But, during prolonged storage, apples lose their beneficial properties. They are kept in the cellars, compotes are boiled, or the apples are dried, i.e. they are dried.
This is perhaps the most effective and reliable way to preserve all the vitamins in fruit.
Apples are dried in several ways. This is drying in the sun, in the oven, in the microwave or in electric dryers for vegetables and fruits.
Rules for drying apples
The basic rules of drying include:
- Dried whole, intact apples, they must be ripe, and selected in size.
- Autumn sour and sweet-sour apples are suitable for drying.
- The thickness of the lobule should be no more than 1 cm.
- All sliced apples should be the same thickness.
- It is recommended to cut the apples into slices, so they dry faster than those that were cut into slices.
- In order for the apples to dry evenly, they are laid out very carefully, there must be one layer of fruit in the row, then they will not stick together.
So that the apples do not darken ...
Since apples are very rich in iron, they oxidize rapidly. So that when dried at home, the sliced apples do not darken, they should be dipped in cold water with the addition of salt or a small amount of citric acid. Use about 10 grams of salt or 2 grams of acid per liter of water. The fruit is then air dried.
Another popular way is blanching, i.e., sliced circles or slices of fruit are dipped in hot water for a few seconds (almost 90 ° C). But when blanching, apples lose some sugar and acid.
You can also hold slices of apples over boiling water vapor by putting them in a sieve or a colander beforehand, then immerse them in cold water to cool them. Thanks to this procedure, the apples dry much faster.
Apple picking rules
Apples pick ripe, whole, with firm flesh and taste sweet and sour, without wormholes and fruit rot.
Large dried only in chopped form, cut them into slices and circles, remove the seed seeds. The peel of apples is either peeled or left. For drying, mainly summer varieties are used, less often autumn.
Dry apples in the oven
At first glance, drying apples in the oven may seem the easiest way. Well, what is difficult here: washed and sliced apples are piled on a baking sheet and in the oven. But no, you need to take into account the small nuances. It is necessary to remember that the fruit is dried in an open oven, because with the oven closed, they will bake quickly.
Must be very necessary carefully monitor the state of apples, because they can dry out or burn at all.
Apples, cut into slices and circles, evenly spread on a baking sheet, pre-making his parchments.
The downside of this method of drying apples, perhaps, can be called the fact that this the process is very long and takes a lot of time.
For drying in the oven, not all varieties of apples are used.
With sweet varieties, drying is friable and tasteless.
Sour and sweet and sour apples are great. Most delicious drying is obtained from the variety "Antonovka".
Drying apples in the oven takes almost 6 hours. Fruits are mixed every 40-50 minutes to dry them evenly.
You can not immediately turn on the oven at a high temperature, as the apples can instantly be covered with a crust, and all the moisture in them will remain. The oven door, at the beginning of the process should be ajar, close it at the very end, when all the water is almost evaporated.
Drying in the oven is conventionally divided into three periods:
- In the first period, the temperature is 50 ° С, the oven door is ajar until the apples begin to heat up.
- After an hour from the start of the process, the temperature is raised to 70 ° C, the bulk of the water begins to evaporate from the apples.
- The last, third period is to raise the temperature to 80 ° C.
Drying in the dryer
The most convenient method of drying is drying apples in an electric dryer. It takes up little space, works by itself and does not require constant presence, the apples are not covered with dust and various insects.
The sliced apples are put on special sections of the dryer, then they are installed in the electric dryer itself. The lid closes and presses the power button.
Approximate drying time is about 6 hours. At the initial stage, the temperature is set at 75-85 ° С, then it is lowered to 50 ° С. The readiness of apples is easy to determine, when they are pressed, they stop producing juice.
The best varieties of apples that are dried in electric dryers are considered to be early autumn: Aport, Titovka autumn, Pepin, Antonovka. Do not recommend drying winter varieties. Those apples that have fallen can give quite good results when drying. Tasty dried fruits also come from summer varieties, as well as wild apple apples.
Dry apples in the sun
Summer makes us happy with fresh fruit, but not all of us live in those regions where fresh vitamins are eaten all year round. This is the most beautiful time for drying. Drying apples in the sun is considered less costly and affordable for everyone.
Sliced apples razlazhivayut on trays, baking sheets, or on the table, which is located on the street. They dry out under the influence of sunlight, they must be turned over every day until they are completely dry.
Also, apples can be strung on a thread and hang, like a Christmas garland, in a sunny place. You can make special dryers, covered with gauze or mesh, so they are easy to save from flies and other insects.
Dry in the sun can only be in the summer heat.
Since apples are dried in summer, summer varieties are used to dry them. For example, Papirovka, Melba, Borovinka, Dream. The most delicious dried fruits are obtained from fruits with white flesh.
This type of drying is considered the longest, since the finished drying can be stored for almost a week, sometimes even five days.
Other drying methods
In addition, drying in the sun and in the oven fruit is dried in a microwave and electric stove.
For the microwave, the apples are cooked, as well as other types of drying, then they are folded on a plate, previously covered with a cotton cloth, and covered from above.
The whole drying process takes only 3-4 minutes., with a microwave power of 200 watts. The advantages can be attributed to the fact that the beneficial elements and vitamins are not strongly destroyed and are stored in large quantities in dried fruits.
Perhaps, drying apples on the stove is not the best way, but what to do if it is raining or very cloudy. Baking tray, or other metal utensils, put on the stove, and put it on a grid with lined apples.
Cooking time is about 18 hours, and depends on the type and thickness of the sliced fruit. You can also combine two ways of drying apples in one. For example, in the morning to take them outside, and in the evening to prepare them on the stove.
How to store dried apples
This type of dried fruit like apples is best stored in a place where sunlight does not fall. Indoors or storerooms should be cool and dry, if it is wet there, the drying can become covered with mold and soak.
It must be constantly aired, and be odor free. Store dried fruits should in wooden boxes, cardboard boxes, cloth bags, glass jars with a tight screw cap.
A sheet of wax paper is covered on the bottom of the storage vessel, it absorbs excess moisture, saving the apples from possible spoilage. From above cover with a thick layer of paper for natural ventilation, it also does not give the chance to get inside various insects.
You can not store dried apples in plastic bags, as they do not let the air through, the apples in them become sticky and wet, lose their flavor.
