Putting up the fall harvest is not over for the Crispy Cook. Those apple trees in our "orchard" (backyard) are still half full of apples so I feel compelled to make use of it. Wasting food is a sin, right?
Dan was in charge of the dried apple project and came up with an easy way to make these delightful and healthful snacks. He prowled around our extensive cookbook collection and gleaned preserving tips from several sources for this fail-proof recipe.
Pineapple juice, fresh or canned
Peel and core apples. We have one of those corer-slicer gadgets that also cuts the apple into eight chunky slices. Cut each slice in half and then toss into pineapple juice to cover. This keeps your apples from turning an unappetizing dark brown.
Drain (and make yourself a pitcher of pina coladas with that juice!) and place on trays of your food dehydrator. We find that it takes at least 24 hours for all the apple slices to become fully dried out for storage, but check them every 8 hours and restack trays to keep them cooking evenly.
If you don't own a food dehydrator, you can dry them in the oven on very low heat as well, but that does tie up one's oven for a long stretch. In a drier climate, apples slices threaded and hung to dry on a string are probably even easier, but the humidity and fly population in our autumn kitchen conjures up scary thoughts.
This is my submission for the latest round of Grow Your Own, founded and hosted this time by Andrea's Recipes. Grow Your Own highlights home grown and harvested food from around the world. While our Zone 4 home garden is at its ebb, be sure to check out what exotic homegrown fruits and vegetables will be featured from our Southern Hemisphere Grow Your Owners when Andrea does her roundup at the end of the month.