1 lb. apple = 2 large, 3 medium or 4 or 5 small or 2 cups peeled, sliced or diced fruit.
2 lbs. apples = 6 to 8 medium size is enough for one 9 inch pie.
1 bushel apples= 40 lbs. or 20 to 24 quarts applesauce; or 30 to 36 quarts apple slices.
Varieties: Jonathan, Golden Delicious, Red Delicious, Red Rome and Gravenstein are good varieties to dry. Use
apples that are mature but not soft.
Preparation: Wash, core, peel if desired. Cut into slices or rings 1/8 - 1/4 inch thick.
Pretreatment: Soak apple slices in 1/4 cup lemon juice and 4 cups of water.
Drain. Spices such as cinnamon or nutmeg may be added to the ascorbic acid solution.
Drying Procedure: Spread apples in a single layer on drying rack. Turn on Dehydrator to 135 degrees. Check after
8 to 10 hours. Apples should be soft and pliable, no moist area in center when cut. Apples should be leathery.
Store in a cool, dark, dry place tightly packed in bottles or cans with tight fitting lids.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2268g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 27 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 2041.2mg||54 %|
|Total Carbohydrate 289.4g||85 %|
|Dietary Fiber 29.5g||118 %|
|Sugars, other 259.9g|
|Protein 6.1g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1089
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