Natural vitamin croutons Summer is an apple pate. Different dishes are prepared from this divine fruit. Today we are drying apples for future use. Dried apple - the leader among fruits in terms of vitamins. To dry it is best to use ripe apples with dense flesh. What is the use of dried apples? They can be eaten in a dried form, boil from them jelly and compotes. Dried apples have a variety of vitamins that do not break down during heat treatment and high temperature. Some people in exchange for fresh apples are offered to eat baked and dried. Dried apples are good, as a replacement for chips and crackers for children. Eat apples in any form, and will be healthy!
Ingredients:- Apple 3000g
- Citric acid 10 g
- Step 1 To dry the apples, we need a citric acid, a steamer or a colander for processing apples with steam, a special knife for cleaning the core.
- Step 2 Wash the apples and dry them. Remove the core.
- Step 3 Cut the apple across the circles with a thickness of 4-7 mm.
- Step 4 Put apples in cold water with a solution of citric acid (10 grams of acid per 1 liter of water) for 3 minutes.
- Step 5 To accelerate the drying process, hold the apples for 5 minutes over the steam in the steamer.
- Step 6 Or hold apples in a colander over boiling water.
- Step 7 Cool them in ice water.
- Step 8 Dry the apples on a paper towel.
- Step 9 Put the apples in one layer on trays and baking trays. Start drying from 70 ° C in the oven, when 2/3 of water evaporates (after 40 minutes), lower the temperature to 50 ° C, (30 minutes). Cool in the oven with the door open. On a sunny day, alternate the drying procedure, transfer the trays from the oven to the sun. The drying process lasts 6-10 hours.
- Step 10 Correctly dried apples have a yellowish-brown color, they do not break and do not secrete when squeezed. Store the dried apples in glass jars, tightly closed or in canvas sacks soaked in saline.