Dried apple rings at home. How to dry vegetables, fruits and berries

Nowadays fresh apples you can easily buy at any time of the year and at any time of the day. And our grandmothers dried them to save apples for the winter. It turns out delicious dessert for tea, as well as a filling for pies or a source for cooking compotes. Dried apples can be gnawed just like that, instead of sweets.

Products based on 1 kilogram of apples: 100 grams of granulated sugar, 1 lemon, a pinch of ground cinnamon.

Rinse the apples, cut, peel the core.

Cut the apples into thin slices, the thinner the better. It is most convenient to use a slicer, then all the slices will be the same thickness.

Squeeze juice from lemons.

IN enamel pan Lay the apples in layers, sprinkling each layer with cinnamon sugar and a good drizzle of lemon juice.

Cover the apples with a plate and refrigerate overnight.

Drain the apple juice, it can then be diluted with water and drunk as apple nectar. Also, by the way, delicious stuff.

Line a baking sheet with parchment paper or tracing paper and place apple slices on top.

Put the apples in the oven, preheated to 65-70 degrees for 4-5 hours. It is best to turn on convection if your stove is equipped with this option. Cooking times may vary depending on your oven, so check for doneness periodically. Dried apples should be elastic, not break when bent and not release juice when squeezed.

When it comes time to harvest apples, gardeners need to preserve the fruits for the winter by preparing them. different ways. Traditionally, in addition to boiling and corking compotes, housewives are busy preparing dried fruits. The article is devoted to drying apples, it describes the methods of such harvesting and gives recommendations for storing the finished product.

Advantages and disadvantages of drying apples

This method of harvesting apples has many positive aspects, which is why the method has been popular for many decades. In addition to apple slices, plums, pears, cherries, and peaches can be cooked in this way. Of the shortcomings of the method of preparing dried fruits, only the duration of the process can be noted.

In winter, when there is little or no fresh fruit of good quality, it is worth trying to eat dried fruits. They are a valuable and nutritious addition to meals. This product may also be self-snack. Dried fruits are much healthier than sweets with sugar, although they have a sweet taste.

• Benefits of drying apples:
• You can use fruits that are poorly stored or have already begun to deteriorate. The spoiled parts of the fruit are simply cut off.
• Home dried fruit can be stored for a long time without losing taste and nutritional qualities.
• Dried fruits can be given to children instead of sweets without fear for the integrity of the teeth.
• Dry apples are added to various dishes, thereby enriching their taste and saturating the human body with vitamins.

Did you know? Dried fruits, along with grains and oils, were placed in the tombs of the dead Egyptian pharaohs. These products symbolized the future prosperity in the afterlife of the ruler.

In winter, people's health often deteriorates, as the body feels a deficiency useful substances. Many of them can be found in dried fruits and make food more varied and tastier.

Health benefits of eating dried fruits:

1. The process of drying fruits involves the evaporation of water from them. The result is a condensed product with a high content of trace elements, mineral salts, vitamins, and fructose. Since about 80% of raw fruit is water, consuming the same amount of dried fruit by volume (compared to fresh) provides the body with much more nutrients.
2. It is also very high-calorie product, so while they are a valuable addition to the diet, they do not need to be eaten indiscriminately.
3. Dried fruits are especially recommended in conditions of physical and mental fatigue. It is worth giving them to children as an addition to the second breakfast, because this product improves concentration and facilitates learning. They are a good source of energy for athletes and people who work hard. Dried fruits provide important micronutrients for pregnant women, nursing mothers, and children. They are also invaluable as a healthy substitute for sweets for people of all ages.

What varieties are suitable for drying?

To get dried apple slices, you can take the fruits of summer and autumn varieties as raw materials. Fruits early term maturing, the skin and pulp are not too dense, unlike late-ripening varieties. Early apples are less juicy than later ripening varieties. For drying, both early and late varieties are usually used.

Apple varieties suitable for drying:

• Granny Smith;
• Rennet;
• Grandee.

Did you know? 100 g of dried fruits contain 3.5 times more fiber, vitamins and minerals than the same amount of fresh and juicy fruits.

Preparing apples

Drying apples are washed well in several waters until the water remains absolutely clear. Such a thorough washing is necessary for fruits due to the fact that dried apples are eaten with the skin. Washed apples are laid out to dry from moisture, after which each fruit is additionally dried with a napkin or kitchen towel. Dry fruits are cut with a sharp knife into slices, while removing testes and seeds from them.

For drying, slicing apples can be done in several ways: quarters, rings and half rings. The thickness of the fruits intended for drying should not be too large, as the fruits will not dry well. It is also advisable to make not too thin slices when cutting, so that the fruit is not overdried during the cooking process. The optimal thickness of fruit slices is 2–2.5 cm. To enhance the taste, you can soak the slices in sugar syrup.

Options for cooking apples at home

There are several ways to prepare apple drying at home. different recipes. Each hostess chooses, depending on her capabilities, the most suitable cooking method. Owners of an electric device for drying vegetables (dehydrator) can easily cook any fruit, not just apples.
It is also convenient to use the oven to harvest fruit for the winter. You can also cook homemade fruit preparations in the old proven way that our grandmothers used - drying in the open air.

Drying apples in the sun

The least energy-consuming way winter preparations is the drying of fruits with the help of the sun and wind. This method has long been used by orchard owners to harvest dried fruits for the winter.

Important! So that the apples do not darken during cutting, it is recommended to lower the sliced ​​\u200b\u200bsections into a basin of water, where a little citric acid is added (1 tbsp of citric acid per 10 liters of water).

How to dry apples in the sun:

1. Sunny and windy days are chosen for drying.
2. Prepared fruits are laid out both on metal and mesh pallets in one layer. After that, the drying trays are taken out into the open air (in the courtyard of a private house or on an open balcony). Also, if desired, you can string pieces of fruit on a thread and dry in bundles, placing them in a draft and the sun.
3. One of the obvious disadvantages of this method is the possibility of penetration of insects (flies, bees and wasps) to the drying fruit. Since insects can carry all kinds of bacteria and viruses on their paws, it is necessary to exclude the possibility of their contact with fruits. Trays with drying apples can be covered with gauze or other thin and well-permeable fabric.
4. During the day, fruits need to be dried outside, under the hot rays of the sun. In the evening, drying is recommended to be brought into the room, since dew often falls in the morning (it may rain), and the dried fruits will get wet.
5. Depending on the weather, it will take 5 to 10 days for the apples to dry completely. Dried apples that are ready to store will make a nice rustling dry sound.

In the oven

To dry the apple slices in the oven, the hostess should be patient, as this is a lengthy process. For these purposes, you can use both electrical and gas oven. It is convenient to use the oven, as it can be dried at the same time a large number of fruits.

Important! You can not cover the baking sheets with newspaper sheets, as they are covered with paint. The contact of fruits and chemicals used in printing ink is hazardous to human health.

Drying apples in the oven:

1. The trays are lined with white paper.
2. Fruit slices are laid out on top of the paper in one layer. The layout is carried out so that the fruits do not touch each other. It is not recommended to stack apples in several layers, as in this case the fruit will not be able to fully dry.
3. From 2 to 3 baking sheets filled with apple slices are placed in the oven at the same time. During the drying process, the hostess should periodically swap the baking sheets (upper down and vice versa).
4. During the first two hours, the oven thermostat is set to 80-85°C. This temperature is recommended during cooking until a dry crust appears on the fruit slices (2.5–3 hours).
5. Next, let the oven cool down, then turn the oven on and off again twice. The duration of each subsequent drying period is about 40 minutes, during which time the thermostat is set at 65-70°C. Between each drying phase, the oven (together with the contents) cools down completely.
6. During the entire cooking process, the door oven should remain slightly open (1-1.5 cm).
7. Usually, with this method of preparation, dried apples are ready in 5–6 hours. But it is impossible to specify a more accurate cooking time, since in each case it depends on the amount of fruit and their juiciness.

In an electric dryer

This is the easiest way to dry apples. To do this, pre-soaked in sugar syrup and dried fruit slices are laid out on trays for drying, after which the temperature specified in the instructions for the device is set. Further, the electric dryer copes on its own.
At the end of cooking, the device will beep, and the hostess only needs to remove the finished dried fruit. Depending on the model and capacity of the dehydrator, the drying process will take from 3 to 6 hours.

What do they eat and where do they add dried apples?

Apple fruits prepared in this way are eaten throughout the year. During diet food Dried fruits replace sugar in the diet. Also chopped fruit pieces added to curd mass, in cereals and pastries. Dried fruits are also popular as a snack between main meals.

How to store at home?

Ready dried fruits are placed in a dry, hermetically sealed jar, where they are stored for a year.. The jar can be made of glass, plastic or ceramic. The most suitable place to store containers with dried apple slices there will be a dry pantry or mezzanine. In the room where dried fruits are stored, the positive temperature must be observed.

The main condition for good preservation of the product will be the absence of temperature differences, which can cause condensation and moisture penetration to the fruit. In this case, mold will develop on the dried fruits, and they will become unsuitable for human consumption.

Did you know? Before the advent of sugar, fruits for the winter were harvested in the form of drying or jam boiled with honey.

Dried apples are a popular and easy-to-prepare preparation for the winter. The hostess should spend a little time, and the family will be provided with sweet, tasty and healthy dried fruits for the winter.

In everyday life, you probably often heard the expression "dried foods." But have you ever wondered how a dried product differs, say, from a dried one? In fact, drying is a form that is quite close to drying. cooking, which differs from it only in two features:

Insignificant participation of heat or its complete absence in the drying process;
.gradual, slow drying, and not complete, but partial. At the same time, the dried product, unlike the dried one, retains a soft texture and elasticity, while the dried product becomes brittle, brittle and hard.

In the past, the products were dried, as a rule, in the open air, in strong winds, but today this process is increasingly carried out in special heating installations: drying cabinets, gas or electric stoves, or a Russian oven (if any). If this year has turned out to be extremely fruitful, and there is no way to process all the vegetables and fruits, the drying method is just what you need. The main thing to remember is that only juicy products that cannot dry completely are dried. The drying process itself looks like this: from fresh fr uktov and vegetables, first the juice is separated, and the remaining mass is dried at a temperature not exceeding 65 ° C. As a result, two types of blanks are obtained at once: juice and dried vegetables and fruits. It is very important that during such processing fruits and vegetables are not exposed to high temperatures, which allows them to fully preserve their valuable substances.

Dried product is ready to eat immediately, without any processing. It is quite capable of replacing candy. It can be consumed, for example, with tea or coffee. If you pour dried berries and fruits with hot boiled water and let them brew for two hours, you get a very tasty and useful compote. But that's not all. Dried fruits and vegetables are used to prepare stuffing for pies, desserts and second courses, add to salads, use as a seasoning for meat and fish dishes, are used to decorate cakes, and the juice obtained during the drying process is used to preserve vegetables and fruits or added to compotes. Store home-cooked dried foods in sealed glass jars or in paper bags. In such packaging, they are stored for a long time, the main thing is to monitor the temperature and humidity, otherwise the dried food may become damp and moldy.

For any hostess who decides to do this in a simple way harvesting your crop, it will be useful to find out how dried vegetables and fruits are useful. First of all, drying is good because it almost completely preserves fiber, complex carbohydrates, minerals and vitamins, which are so important for the life of the body. In addition, dried foods are a great addition to the diet of women during pregnancy. For those who want to lose weight, it will be useful to know that these wonderful preparations can be eaten at any time of the day, replacing dried foods, for example, sweet bun or chips. This will bring much more benefit to the body.

If you are interested in such an interesting and, in general, inexpensive way as drying vegetables and fruits, it's time to turn to recipes.

Ingredients:
1 kg carrots
200 g sugar
3 g citric acid,
vanillin on the tip of a knife.

Cooking:
Rinse the carrots, peel and cut into slices 0.5 cm thick, then sprinkle with sugar along with citric acid and vanilla, set the oppression and let the carrots stand until the juice is released. Then put on a slow fire and bring to a boil. As soon as the mass begins to boil, remove it from the heat, drain the juice, and place the carrot circles on a baking sheet and dry in the oven so that the carrots remain elastic.

Dried zucchini

Ingredients:
1 kg zucchini,
200 g sugar
5 g vanillin,
5 g citric acid.

Cooking:
Wash the zucchini, peel, remove the core with seeds and cut into equal pieces, sprinkle with sugar, add vanillin and citric acid. Set oppression and put in the cold for 8-10 hours. Then drain the separated juice, boil, pour into sterilized jars and roll up. Dry the remaining zucchini in the oven, put in glass jars close the lids and store. In the same way, you can wither a melon.

Dried pumpkin with apples

Ingredients:
1 kg pumpkin,
1 kg of apples
400 g sugar.

Cooking:
Wash the pumpkin and apples, peel and core, cut into pieces, sprinkle with sugar, put oppression on top and put in the cold. Soak for 8-10 hours and drain the released juice. After boiling it, pour it into sterilized jars and roll it up. Dry the remaining pumpkin and apples in the oven at a temperature of 60 ° C and place in a glass container.

Ingredients:
1 kg sugar beet,
3 g citric acid.

Cooking:
Wash the beets, pour over with boiling water, peel the skin (as in young potatoes), cut into slices and place in a saucepan with a thick bottom, adding citric acid. Evaporate the beets under a lid over low heat, making sure that they do not burn, for 2 hours. Then cool the beetroot without removing it from the pan, spread it in one layer on a baking sheet and dry it in the oven at 60°C. Store the dried beets in a glass jar with a tight-fitting lid.

Ingredients:
1 kg physalis,
200 g sugar.

Cooking:
For drying, it is best to use physalis varieties "Confectioner" and "Berry".
Free the plants from the covers, pour over boiling water, wipe each fruit with a cloth, cut in half, sprinkle with sugar and put in the cold for 8-10 hours, then heat to 85 ° C and cool. Remove the fruit from the juice with a slotted spoon and dry in the oven at 65°C. Place in glass jars, close with lids and store. Boil the remaining juice, pour into sterilized jars and roll up.

Ingredients:
1 kg rhubarb stalks,
300 g sugar.

Cooking:
Wash the rhubarb stalks cold water, cut into pieces, sprinkle with sugar, put oppression on top and leave for one day. Drain the juice that stands out, place the remaining petioles on a baking sheet and dry in the oven at a temperature of 60 ° C. Boil the juice with sugar and immediately roll it into a sterilized jar. Place dried rhubarb in a box or linen bag and store at room temperature where there are no foreign odors.

Very good as a preparation for the winter and also inexpensive, but tasty snack for all occasions. They can be added to various dishes: soups, meat dishes, in pizza.

In autumn, when there are a lot of tomatoes, and nobody eats salted and pickled ones, you can cook in a new way delicious tomatoes for the winter. They came to us from Italian cuisine and gain more and more fans every year.

Ingredients:
1.5 kg of tomatoes,
1 tsp provencal herbs,
1 tsp coarse salt,
odorless vegetable oil
garlic - to taste.

Cooking:
Wash the tomatoes, cut in half and remove the stalks at the base of the tomatoes.
Scoop out the seeds along with the juice. Grease a baking sheet with oil or cover it parchment paper. Lay the tomato halves cut side up on a baking sheet. sprinkle provencal herbs, salt, grease vegetable oil. Put in the oven, heated to a temperature of 100-120 degrees, for 3-4 hours. Open the oven a little to allow the evaporating moisture to escape. Remember to check the tomatoes periodically to make sure they don't dry out (they should stay moist and pliable, but still baked). In the process of cooking, the tomatoes will decrease in size by about 3-4 times. The tomatoes may also cook unevenly, so some may need to be pulled out earlier. Fold ready Sun-dried tomatoes into a jar, shifting them with thinly sliced ​​\u200b\u200bcloves of garlic. Pour in odorless vegetable oil and leave to infuse in the refrigerator. Such savory snack from sun-dried tomatoes can be stored for quite a long time, up to 3-4 months.

Dried eggplant

Ingredients:
500 g eggplant (preferably young).
For filling:
120-150 ml vegetable oil,
1/4 tsp red hot pepper,
2/3 tsp paprika,
1 large garlic clove,
0.5 tsp basil and rosemary
salt to taste.

Cooking:
Wash and clean the eggplant. Cut into thin slices, about 5 mm thick. Salt and leave for 15-20 minutes to release bitterness. After that, drain the juice and blanch the eggplant for a few minutes. Take out the prepared eggplants and arrange on a baking sheet. Dry at 50°C for 2.5-3 hours. While the eggplants are drying, prepare the filling by mixing all the ingredients. When the eggplants are dry (dry on the outside, but soft on the inside), put them in a jar not too tightly, fill with filling and refrigerate for at least a few hours. The longer they stand, the tastier they will be. There is only one remark regarding sun-dried tomatoes and eggplants: you need to store these products only in a filling of oil, since without it they quickly deteriorate. These are the only products that require exactly this method of storage.

Dried apples

Ingredients:
2 kg apples,
200 g sugar.

Cooking:
Wash the apples, peel and core, sprinkle with sugar and put in the cold for 8 hours, putting oppression on top. Drain the juice that stands out, and the apples soaked sugar syrup, dry in the oven at 60°C and place in glass jars or boxes. Store at room temperature. Apple juice use immediately or prepare it for the winter, as in previous recipes.

Ingredients:
1 kg pears,
200 g sugar.

Cooking:
Wash the pears, peel, remove the core, cut into slices, sprinkle with sugar, set oppression and refrigerate for 8-10 hours. Remove the pears, dry in the oven, put in a glass container for storage, closing it with a lid. Boil the remaining juice with sugar, pour into jars and roll up. In the same way, you can wither plums, apricots and even juicy peaches.

Using the drying method, you can also prepare berries for the winter. They turn out to be no less tasty and healthy than dried vegetables and fruits. And for those who love muesli for breakfast in the morning, this is just a godsend! I added a handful of various dried fruits or berries to the cereal, poured it with yogurt, brewed a little - and delicious, and most importantly, healthy breakfast ready!

Dried gooseberries

Ingredients:
1 kg gooseberries,
200 g sugar.

Cooking:
For drying, it is desirable to use a large green unripe gooseberry. Wash the berries, cut along each of them or prick with a fork, sprinkle with sugar, put in the cold for 8-10 hours. After separating the juice, heat the berries to 85 ° C, then remove with a slotted spoon, dry in the oven, put in a glass container, cover with a lid and store in a cool, dry place. Boil the juice, pour into jars and roll up.

Dried cherries can be used in muffins, Easter cakes, different pastries. It can easily replace the usual raisins. Frequently found in old recipes"Cinnamon" is just a dried cherry.

Ingredients:
3 kg cherries
800 g sugar
1 liter of water.

Cooking:
Remove the stalks and rinse the cherries, then remove the seeds in any way convenient for you. Dip pitted cherries in portions (1 kg each) into boiling syrup for 7-8 minutes. Then put the boiled cherries on a sieve, meanwhile lowering a new portion of the fruit into the syrup, thus boil the whole cherry. Let the boiled berries cool down. Once they have cooled and the syrup has drained from them, arrange them on a baking sheet or a large dish, then put them in a dry, shady place. Use the remaining syrup to make compotes or simply add to tea. Turn the berries over after 2-3 days. The cherries will shrink in size and can be transferred to a smaller dish. Literally in 2 weeks, dried cherries are ready. Put it in jars and close the lids, it is stored quite well.

If you do not have an oven or you are concerned about the safety of vitamins in products, use an electric dryer with a temperature controller for drying. Our site has repeatedly presented to your attention reviews of a variety of dryers for vegetables and fruits, so choosing the right model for you is not difficult. Harvest dried vegetables and fruits at a temperature of 30 to 45 ° C, this will slightly increase the cooking time, but the vitamins will be preserved most fully.

Everyone knows that in winter all supplies are good, just prepare, do not be lazy. For some, dried vegetables and fruits will be new. But you should not be afraid of something new, because if you follow our recipes and put a piece of your soul into your work and Have a good mood, it will definitely work!

Good luck preparing!

Larisa Shuftaykina

There are many ways and recipes. But do not limit yourself to this, everyone has a chance to be distinguished by originality, having contributed to the preparation, and surprise relatives and friends.

general information

What is apple drying? Drying apples - the process of drying fruits naturally in the sun. Of course, this technology is only suitable for owners of country houses and household plots, but residents of high-rise buildings do not remain without dried fruits for the winter, using other kitchen appliances for drying.

Today there are many recipes for drying apples. with added sugar, cinnamon and other ingredients.

Although it is unlikely that the distorted old-fashioned way of preparing dried fruits bears more benefit: Additives only kill taste qualities natural product or even turn it into an abundance of harmful components.

About the benefits

What are the benefits of dried apples?

Dried fruits - universal product, which has no contraindications: they are recommended to be eaten by both the elderly and pregnant women.

And the presence of a complex of useful microelements makes apples real a storehouse of vitamins.

Phosphorus, potassium, magnesium, iron, sodium, sodium, copper improve the functioning of organs gastric tract, normalize metabolic processes in the body, as well as improve blood quality.

Pectin, contained in dried fruits, reduces the level of cholesterol and sugar in the blood. Stabilizes the functionality of the intestines, preventing dangerous compounds stay in the body.

Iodine- an important component of dried fruits. More than half of the world's population suffers from a lack of a mineral in the body, which leads to a violation metabolic processes and a decrease in cell growth. Thanks to the presence phytoncides development of harmful bacteria and fungi is prevented.

In addition to all this, dried fruits retain their beneficial features for long storage time. They can be a great substitute for chips and crackers in the winter, and are also suitable for making compote.

What varieties are suitable for this?

For drying, varieties with a dense structure, juicy pulp and sweet and sour taste varieties:

Also suitable for drying Semerenko, Granny Smith, Grand, Ranet and others. The choice of variety depends on the taste preferences of the cook.

Fruit preparation

How to prepare apples for drying:

• sorted out only ripe, not beaten and not wormy apples;
• fruits are cut and remove the core. After the apples are cut into slices no more than 1 cm thick;
• to preserve the natural color during the drying process, the fruits are placed in brine for 1-2 minutes. For preparation, 20 g of salt is diluted in 1 liter of water. This consistency will not affect the taste characteristics of dried fruits in any way. If the darkened color of dried apples suits, spend soaking procedure- not necessary;
• then immediately comes drying stage fruits.

Drying at home

In the sun

Natural drying of apples the most rational and correct the process of preparing dried fruits. As a result, the fruits retain useful vitamins and minerals.

How to make sun dried apples? The process includes the following steps:

In the oven

If you do not want to wait a long time, you can use the oven for drying:

• cooked slices spread evenly on a baking sheet and placed in the oven;
• before the advent a kind of crust on fruits, drying takes place at a temperature of 50°C. After the temperature is increased to 70°C;
• at the final stage, the temperature is once again reduced and slightly open the door so that the steam comes out of the oven unhindered;
• the whole process takes no more than 6 hours.

Recipes

First recipe. How to dry apples in the oven? Ingredients needed for cooking:

• fresh apples - 1 kg;
• sugar 200 gr.

Sliced ​​​​fruits are placed in a saucepan and covered with sugar. The vessel is placed in the fridge overnight. In the morning, the resulting juice is drained, and the slices are laid out on a baking sheet. Drying is done at 65°C and with the oven door slightly open. Later 3 hours dried fruits are ready to eat.

Previously drained juice can act as compote.

Second recipe involves the use of several varieties of apples:

Often at the time of falling asleep sugar is added to apples lemon juice. To do this, just take one citrus.

apple drying process won't be too hard and give you the opportunity to enjoy delicious treat during the cold season.

You will learn how to cook dried apples with sugar in the oven by watching this video:

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