Dehydrating apples is an excellent way to preserve a plentiful harvest. Dried apples are tasty, nutritious, portable, and low-calorie snacks that appeal to both kids and adults. In moderation, dogs can also enjoy small pieces as treats. I like breaking slices into tiny bits for puppy training treats (we’re getting a new puppy next week, so pups are on my mind!).
This year our apple trees were very productive. I already have three half-bushels picked and waiting to process, with more still on the trees. I plan to dehydrate enough to fill many half-gallon jars, can apple sauce, freeze slices for pies, and cold-store whatever remains.
If you don’t grow your own apples, autumn is a good time to look for organic fruit at farm stands, or check with neighbors who might sell or give away surplus apples.
We grow six varieties of apples. All of them dehydrate well, though softer, juicier types such as Delicious can take longer to dry.
Dehydrating Apples | Easy Method
Over the years I’ve tried different approaches and settled on a simple routine that consistently produces good results. I prefer to peel apples because the dried skins can be tough and unpalatable. Slicing into rings helps keep thickness uniform so the slices dry evenly. Some people pretreat slices in a lemon or citric acid bath to prevent browning, but I skip that step—my apple rings dry nicely without dunking and retain a pleasant color and texture.
Method Overview
- Wash, peel, core, and slice apples into rings
- Arrange the slices in a single layer on trays
- Dehydrate at 135ºF (57ºC)
- Check and rotate trays as needed
- Condition the dried slices, then store
Apple peeler, corer, slicer gadgets
A 3-in-1 apple peeler, corer, and slicer speeds up prep when you have many apples to process. I have a model with a suction base that I prefer over a clamp. It peels quickly and reliably, though it can occasionally miss the core or slice cleanly depending on an apple’s shape. Even so, it’s a worthwhile tool if you dehydrate often.
How to prepare apples by hand
If you don’t have a combined gadget, you can prepare apples using a hand peeler, a corer, and a knife. It takes a bit longer, but the results are the same: uniform 1/4-inch (about 6 mm) slices dry more evenly.
Dehydrating Apples | Easy Method
Equipment
-
dehydrator (or an oven set to a very low temperature)
-
tools to peel, core, and slice apples
Ingredients
- apples (8 to 10 apples dried will typically fill a half-gallon jar)
- cinnamon powder optional
Instructions
Preparing the apples
-
Wash, peel, core, and slice the apples into 1/4-inch-thick rings.
-
Arrange the slices in a single layer on the dehydrator trays. If desired, lightly sprinkle with cinnamon.
Dehydrating
-
Dehydrate at 135ºF (about 57ºC) until the rings are dry to the touch but still slightly pliable. They should not be so moist that slices stick together.
-
Allow the slices to cool completely before placing them in jars with tight-fitting lids. Pack loosely at first to allow any remaining moisture to equalize.
Conditioning
-
Shake the jars and inspect the dried apples daily for about a week to ensure no moisture develops on the glass and slices are not sticking together. If condensation or clumping appears, the contents should be returned to the dehydrator.
-
After conditioning, you can pack the jars more tightly. Store in a cool, dark, dry place.
Notes
- Use fully ripe apples. Drying does not improve flavor, so avoid underripe or decaying fruit. Apples with bruises, rot, or mold should be discarded.
- If you prefer crisp apple chips, dehydrate longer until the slices become brittle.
Factors that affect dehydration time
In general, 1/4-inch-thick apple rings take about 8 to 10 hours to dehydrate. Actual time depends on several factors, including:
- dehydrator temperature
- room humidity
- whether the dehydrator has a circulating fan for even heat distribution
- how often and where the dehydrator opens (top or side)
- initial moisture content of the apples
- whether you aim for pliable, slightly chewy rings or fully brittle chips
What does “conditioning” fruit mean?
Conditioning is the short period after drying when fruit is stored loosely in jars and checked daily so any remaining moisture redistributes evenly. This step helps prevent mold during long-term storage.
To condition, pack jars loosely, shake them daily for about a week, and watch for condensation or sticking. If moisture appears, return the fruit to the dehydrator until thoroughly dry.
Why are my organic unsprayed apple skins blotchy
Unsprayed organic apple skins can develop blotches from benign surface fungi; this is common and not harmful, but it’s another reason many people prefer to peel apples before dehydrating.
If you found this Dehydrating Apples guide helpful, you might also enjoy a post on dehydrating grape and cherry tomatoes.