Recipes

Select firm textured apples for drying. To prepare the fruit, wash and slice into 1/4 to 1/2 inch slices. Pre-treat with a lemon juice/water solution (1 cup of lemon juice to 1 quart of water) or an Ascorbic Acid (Vitamin C) solution to prevent browning. Place slices onto drying rack. Dry fruit at 135° F. When fruit is pliable and there is no sign of moisture it can be stored in air tight bags or jars. After proper drying, apples and pears will keep in a cool, dry place from six months to a year.