How to make dried apples at home

The tradition of stocking up dried apples for the winter is rooted in history. Tasty drying is a great addition to compotes and cereals during cold weather. Moreover, there are much more vitamins in such preparations than in imported fruits. What is the use of dried fruits and how to properly prepare them so that the maximum benefit is preserved - read on.

Chemical composition and calorie content

The chemical constituents of apples may vary slightly depending on the variety, but on average 100 g of drying contains:

  • 40-50 g of mono- and disaccharides;
  • 3-4 g of starch;
  • up to 3 g of organic acids;
  • 13-15 g of dietary fiber.

Did you know? In ancient Greece, the apple tree was considered the tree of the god Apollo. It is from his name that the English name of the fruit comes - "apple".

The technology for preparing dried fruits allows them to preserve almost the same amount of nutrients as fresh.

Therefore, their composition combines:

  • vitamins A, C, group B, E;
  • trace elements: magnesium, calcium, iodine, iron, potassium, etc .;
  • cellulose.

Calorie content of dried fruits is almost 5 times higher than that of fresh apples - 240 kcal.

The energy value of the product is:

  • 2.2 g of protein;
  • 0.1 g of fat;
  • 59 g of carbohydrates.

What are the benefits of dried apples

  • The use of apple dryers has a positive effect on the human body:
  • stimulates the gastrointestinal tract;
  • lowers blood sugar;
  • due to the large amount of potassium in the composition improves the functioning of the heart and blood vessels;
  • strengthens bone cells due to calcium;
  • helps the nervous system;
  • nourishes hair with vitamins and improves skin appearance.

Important! Dried apple fruit is recommended for the elderly, as they reduce the risk of malignancy and memory impairment.

Dried fruits can be consumed in children and patients with diabetes in moderation, because these products have a low glycemic index. Therefore, they are also added to the diet of dieters. And in winter, when the immune system suffers from colds and seasonal diseases, it is recommended to make infusions from apple drying, honey and lemon.

  • However, dried apples can be harmful in some cases:
  • it is undesirable to use them for stomach problems;
  • after eating apple-dried, you need to brush your teeth, since a significant amount of sugar in these products can damage enamels;
  • dried apples need to be eaten very moderately for overweight people.

Which varieties are best for drying

The best varieties for the preparation of dried fruits are considered sour and sweet and sour autumn varieties. Sweet apples are unsuitable for such purposes, because after processing they lose their taste.

Among the common varieties, preference should be given to:

  • Antonovka;
  • Aporto;
  • Pepin, etc.

Did you know? According to archaeologists, it was the apple tree that was the first tree cultivated by man.

Fruit preparation process

Before drying apples, they need to be selected and prepared. For drying, whole and ripe fruits are taken, without damage and rot. They must have a dense pulp, then dried fruits will turn out better. Selected specimens are washed, cut into rings or pieces, removing damaged or damaged areas.

Experienced housewives recommend that you ensure that the thickness of the pieces does not exceed 1 cm - so the drying dries faster. And for uniform and simultaneous preparation of all products, it is better to cut them into the same dimensions.

How to dry apples at home

Unlike purchased dried fruits from supermarkets, which have virtually no vitamins, as they are prepared for long-term storage, home-made drying is easier and still saves more nutrients.

Most housewives especially like dried apples because their technology allows them to process large volumes of fruit relatively quickly and easily. Moreover, there are various options for preparing dried fruits at home.

Find out how dried apples affect human health.

In the oven

In an apartment, the easiest way is to dry apples in the oven. To do this, chopped fruits in one layer are laid out on a baking sheet previously lined with parchment so that dried fruits do not burn. Then send the workpiece for 6-7 hours in the oven, preheated to 75–80 °. From time to time (1-2 times per hour) it is worth mixing the slices to dry them evenly.

In the electric dryer

An electric dryer for apples is called the most convenient method of preparing dried fruits.

  • After all, she:
  • does not require a lot of storage space;
  • able to work independently;
  • drying during cooking is not subject to dust and insects.

Video: drying apples in an electric dryer

On average, one batch of apples is dried on the device for 6 hours. The fruit is prepared by slicing, then laid out in special sections, close the lid and turn on the device. To begin with, the temperature is set at about 70–80 ° C, and after 3-4 hours it is reduced to 50 °.

Important! The main disadvantage of the dryer is the need to pay for the energy spent.

In the open air

The most affordable way to cook dried fruits will be drying in the sun. In the summer it is very active, so in 5-7 days you can dry almost any number of fruits. To do this, it is enough to put them cut into plates, baking trays, trays and other smooth surfaces. Some ingenious housewives prefer to string pieces of fruit onto a thread, drying, and then storing them in this way.

However, when practicing drying in the fresh air, it is worth monitoring the weather. At the first signs of rain, the workpieces need to be cleaned in closed rooms, because if moisture gets in, the dried fruits will simply rot. In addition, during such drying, fruits are recommended to be covered with gauze or netting to protect them from insects.

In the microwave

At first glance, this drying method is surprising. However, microwave ovens are now available in almost every home, and their scope is regularly expanding.

For drying, cut apples are laid out on a plate lined with a fabric made from natural materials, and then covered. Then the dried fruits are put on processing for 3-4 minutes at a power of 200 watts. Despite all the myths about microwaves, vitamins are practically not destroyed during such processing.

Learn more about the features of drying apples in the microwave.

On battery

Typically, batteries only work during the heating season, when there is not much fresh fruit. Therefore, apples of late varieties are dried at this time. The area of ​​heating devices is small, so it is important to use it rationally. To do this, chopped apples are laid out on parchment, and then placed on a battery. It will take 1-2 days for dried fruits to cook on compote or for decor.

To dry apples with a battery, you can use a special device - a frame for drying.

How to determine apple readiness

Dried apples in the finished form become soft, do not break when bent and do not crumble. Their flesh acquires a uniform light beige color, and the volume of fruits is significantly reduced: indicators may vary depending on the variety of apples, but on average 1 kg of dried fruits comes out of 6 kg of fresh products.

Did you know? According to rough estimates, today the area of ​​apple orchards on the planet is about 5 million hectares.

How to store dried apples at home

Most often, the housewives worry that nothing of the stocks will rot, and in this regard they are lucky: apple dried fruits are not particularly picky in storage. The best conditions for them are considered to be temperatures up to + 10 ° С along with humidity not more than 30%. So they are stored longer, but in a house or apartment it is difficult to recreate such an environment.

Therefore, usually drying is kept in glassware, which is placed in a dark, ventilated, but dry room. In addition to glass and metal containers, fabric bags or plastic bags are used to store apples, however, various insects that eat drying are easily made there.

Homemade preparations are always healthier, tastier and save the family budget. And dried apples also meet these criteria. With their help, you can significantly diversify the menu, using them as the basis for compotes, an addition to cereals, in the form of useful snacks in school and at work.

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