Dehydrating apples is a reliable way to preserve a generous harvest. Dried apples are tasty, nutritious, portable, and make a great low-calorie snack. Both kids and adults enjoy them, and in small pieces they can be used as occasional training treats for puppies.
This year our apple trees yielded heavily. I have several half-bushels ready to process and more still on the branches. I plan to dehydrate enough to fill many half‑gallon jars, can applesauce, freeze slices for pies, and cold‑store any remaining fruit.
If you don’t grow apples, autumn is a good season to look for organic fruit at farm stands. Neighbors with surplus often sell or even give away extra apples if they don’t have time to preserve them.
We grow six varieties of apples. I find all of them are suitable for dehydrating, although softer, moister varieties like Delicious can take longer to dry.
Dehydrating Apples | Easy Method
Over the years I’ve tried several drying techniques and settled on this straightforward routine. I prefer to peel apples because the skins can be tough and less pleasant when dried. Slicing into rings helps produce uniform thickness so slices dry at the same rate. While some people dip slices in a lemon or citric acid bath to prevent browning, I skip that step; the apples dry nicely and look attractive without pretreatment.
Method Overview
- Wash, peel, core, and slice apples into rings.
- Arrange slices in a single layer on dehydrator trays.
- Dry at about 135°F (57°C).
- Check and rotate trays periodically for even drying.
- Condition the dried apples, then store in airtight jars.
Apple peeler, corer, slicer gadgets
A 3‑in‑1 peeler/corer/slicer speeds the work if you’re processing many apples. I own a model with a suction cup base that reliably peels and slices quickly, though sometimes it may not core or slice perfectly depending on the apple’s shape. Even so, the time saved makes it worthwhile for large batches.
How to prepare apples by hand
If you don’t have a combined gadget, you can peel, core, and slice by hand using a peeler and a knife or separate corer. It takes longer but the results are the same.
Dehydrating Apples | Easy Method
Equipment
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dehydrator (or an oven set to a very low temperature)
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tools to peel, core, and slice apples
Ingredients
- apples (about 8–10 apples will fill a half‑gallon jar when dried)
- cinnamon optional
Instructions
Preparing the apples
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Wash, peel, core, and slice apples into 1/4‑inch (6 mm) rings.
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Arrange slices in a single layer on dehydrator trays. Sprinkle lightly with cinnamon if desired.
Dehydrating
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Dry at about 135°F (57°C) until rings are dry to the touch but still slightly pliable. They should not be so moist that they stick together.
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Allow slices to cool completely before placing them in jars with tight‑fitting lids. Pack loosely at first.
Conditioning
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During conditioning, shake the jars daily and inspect for a week. If moisture appears on the glass or slices stick together, return the fruit to the dehydrator to remove excess moisture.
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Once conditioned, you can pack the jars more tightly. Store in a cool, dark, dry place.
Notes
- Use fully ripe apples. Drying concentrates flavors but won’t improve underripe or damaged fruit; discard apples with decay, bruises, or mold.
- If you prefer crisp apple “chips,” dry them longer until they become brittle rather than leaving them slightly pliable.
Factors that affect dehydration time
Typically, 1/4‑inch apple rings take about 8 to 10 hours to dehydrate. Actual time varies based on several factors:
- Dehydrator temperature and whether it maintains a steady heat.
- Room humidity.
- Whether the dehydrator has a circulating fan for even airflow.
- How often and where the dehydrator is opened (top or side).
- Initial moisture content of the apples.
- Whether you aim for slightly rubbery slices or fully brittle chips.
What does “conditioning” fruit mean?
Conditioning equalizes any remaining moisture in dried fruit and reduces the risk of mold during storage. After drying, pack the slices loosely in clean jars and shake them daily for about a week. Watch for condensation or slices sticking together; if either appears, return the affected fruit to the dehydrator until fully dry.
Why are my organic unsprayed apple skins blotchy
Unsprayed organic apples can develop benign surface spotting caused by fungi or environmental factors. For this reason, many home preservers prefer to peel organic apples before drying.
If you enjoyed this method for dehydrating apples, you might also like drying grape and cherry tomatoes the same way for a concentrated, flavorful snack.