![]() Place the container in a cool, dark, and dry place-inside of a pantry cabinet works well.Label the container with the date and any other important details.Use a moisture absorbing desiccant packet if you anticipate opening the container often, or if you live in an area with high humidity.After a week, if there’s no signs of moisture or mold, you can package them for long-term storage. If signs of moisture appear, stick them back into the dehydrator (as long as there’s no mold-in that case, toss the batch). Check it daily for a week to check for signs of moisture or condensation, and shake to help prevent the apple slices from sticking together. Condition: Loosely pack the apples in a transparent airtight container. ![]() Cool: Let the apples cool completely before transferring them.However, if properly dried and stored, dehydrated apples can last up to a year! Here are our tips for long term storage: We like to use these reusable ReZip bags. It is necessary for every modern kitchen. Just let them cool and place them in a sealed container. Apple Slicer / Corer/ Wedger / Divider help you to slice apples and pears and other fruit in ease. If you’re dehydrating apples for snacking and plan on eating them within a week or two, you can store them in a sealed container or zip-top bag on the counter or in your pantry. Optional: Sprinkle cinnamon (and maybe a touch of sugar for tart apples) over the apple slices to make apple chips.To do this, mix 4 cups (1qt) water with 2 tablespoons ascorbic acid powder, or equal parts water and lemon juice, and soak the sliced apples for 3-5 minutes. Pretreating the apples will help prevent them from turning brown.If you’re making apple chips, slice as thin as possible to make them crispier. You can cut the apple into rings or slices-whatever will work best for your project. Slice the apples: Using a sharp knife or mandoline, slice the apples ¼”-⅜” thick. ![]() An apple corer is helpful for this, but a paring knife will also work.
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