Dried tomatoes with herbs.
Ingredients:
- 2 kg small fleshy tomatoes
- 20 g garlic
- 10 g salt
- 5 g dried Italian herbs
- 3 g ground black pepper
Cooking method:
To cook at home Sun-dried tomatoes, they need to be cut in half lengthwise, remove the seeds and partitions. Line a baking sheet with baking parchment, place the tomatoes cut side up, sprinkle with salt, pepper and herbs. Put in an oven preheated to 100 ° C for 4-5 hours. Heat the vegetable oil, but do not boil. Put sun-dried tomatoes in a jar, sprinkle with finely chopped garlic, pour hot oil so that it completely covers the tomatoes. Immediately close the jar with a lid. Store the sun-dried tomatoes according to this recipe in a dark, cool place.
Sun-dried tomatoes with pepper and garlic.
Ingredients:
- 1.5-1.8 kg small fleshy tomatoes
- 100 g garlic
- 100 g fresh hot pepper
- 200 ml vegetable oil
- 10 g salt
- 5 g dried herb mixture
Cooking method:
Before cooking sun-dried tomatoes, they need to be washed, cut in half, the seeds carefully removed with a spoon. Cut the hot pepper into rings 1 cm thick, removing the seeds. On a parchment-lined baking sheet, place the tomatoes, cut side up, and sprinkle with salt and herbs. Place in an oven preheated to 100 ° C for 2 hours, leave the door ajar. Then put hot pepper rings on a baking sheet, dry for another 2 hours. warm tomatoes and pepper, dried in the oven, transfer to a prepared jar, sprinkling with finely chopped garlic. Ignite the oil, cool, pour over the vegetables. Keep refrigerated.
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Sun dried tomatoes.
Ingredients:
- 3 kg of tomatoes
- 5-7 g salt
Cooking method:
Wash, dry, small fleshy tomatoes, cut each in half and carefully remove the seeds. Arrange the tomatoes, cut side up, on parchment paper-lined trays, sprinkle with salt, cover with cheesecloth and place in the sun. The air temperature should not be lower than 32-33 °C. Dried for 7-8 days. Clean up the room at night. Place sun-dried tomatoes in an airtight container and store in a cool, dark place.
Microwave dried tomatoes
Ingredients:
- 2 kg of tomatoes
- 150-200 ml vegetable oil
- 10 g garlic
- 10g salt
- 3 g ground black pepper
- 5 g dried herb mix (basil, rosemary, thyme, marjoram)
Cooking method:
To prepare sun-dried tomatoes for the winter, cut small firm tomatoes into quarters and scoop out the seeds with a spoon. Sprinkle tomatoes with salt, pepper and herb mixture. Lay in a single layer on a platter. Put in a microwave oven and heat at maximum power for 2-3 minutes. Then remove, drain the released liquid, let the tomatoes cool. Repeat the procedure 3-4 times. At the last heating, sprinkle the tomatoes with finely chopped garlic. Ready-made tomatoes should be elastic, but when pressed, juice should not stand out from them. Transfer sun-dried tomatoes to a clean, dry jar. Ignite the oil, cool and pour over the tomatoes. Cover the jar of dried vegetables with a lid and store in the refrigerator.
See photos of dried tomatoes according to these recipes:
Dried eggplants in oil.
Ingredients:
- 1 kg eggplant
- 15 g garlic
- 10g salt
- 10 g dried basil
- 10 g dried dill
- a pinch of ground hot pepper
- 5 g ground paprika
- 5 g ground black pepper
Cooking method:
Peel the eggplant, cut into slices 5-8 mm thick, sprinkle with salt and leave for 20 minutes. Then blanch in boiling water for 2-3 minutes. Dry, put on a baking sheet covered with parchment in one layer. Sprinkle with a mixture of salt, herbs and spices. Dried eggplants in an oven preheated to 120 ° C for 2.5-3 hours. Warm eggplant put in a sterilized jar, sprinkling with chopped garlic, do not compact. Pour calcined into the jar vegetable oil. Store dried vegetables according to this recipe in the refrigerator.
Dried bell pepper.
Ingredients:
- 1 kg red bell pepper
- 20 g garlic
- 10 g fresh hot pepper
- 3-5 g dried Italian herbs
- 5 g salt
- 250 ml vegetable oil
Cooking method:
Before drying vegetables, bell pepper must be cleaned of seeds, cut into medium slices. Place on a baking sheet in a single layer, sprinkle with salt. Dried in an oven preheated to 1-20 ° C for 2.5 hours. Then sprinkle with herbs and keep in the oven until cooked. Place dried peppers in sterilized jars, sprinkle with chopped garlic and hot pepper rings, pour over warm oil.
Ingredients:
- 1 kg zucchini
- 500 g sugar
- juice and zest of 1 lemon
- 15 ml cognac (optional)
Cooking method:
Cut the zucchini in half lengthwise, remove the peel and seeds, cut into half rings 1.5-2 cm thick. Add half the norm of sugar, lemon zest and juice, leave for 5-6 hours. Stir gently from time to time. Pour the resulting liquid into a separate bowl, add the remaining sugar to it, bring to a boil. Dip the zucchini in syrup, pour in brandy (optional), cook over low heat until transparent (2-3 minutes). Then remove from heat and leave the zucchini in syrup for 5-10 minutes. After recline in a colander, allow excess liquid to drain. Put prepared zucchini on a baking sheet or electric dryer grate. Dried at a temperature of 60-65 ° C until cooked. Store dried vegetables in a dryer or baking sheet in a dry, airtight container.
Ingredients:
- 1 kg of tomatoes
- 500 g eggplant
- 500 g bell pepper
- 250 ml vegetable oil
- 20 g garlic
- 10g dried herbs to taste
- 5 g salt
- ground black pepper
Cooking method:
Cut the tomatoes in half, remove some of the pulp with seeds. Bell pepper cut into slices, peeled eggplant - thick semicircular slices. Place vegetables on a baking sheet lined with paper, sprinkle with salt, pepper, dried herbs, chopped garlic and brush with a little oil. Dried in a slightly preheated oven for 3 hours. Take out some of the vegetables that have already dried up. Keep the rest in the oven for another 2-3 hours. Check readiness every hour. Put dried vegetables for the winter in jars, pour warm calcined oil, seal tightly. Keep refrigerated.
Dried apricots with sugar.
Ingredients:
- 1 kg apricots
- 1 kg sugar
- 500 ml water
Cooking method:
Dense apricots cut lengthwise into 2 parts, remove the seeds. Make syrup from water and sugar. Dip apricots into it, remove from heat and leave for 8-10 hours. Then drain the syrup. Put apricots on a baking sheet covered with parchment, leave in a warm, dry place for 10-12 days. You can also dry in an oven preheated to 100 ° C or in an electric dryer for 6-7 hours. During drying, the fruits must be turned over once. Store dried apricots in a glass container in a dark place.
Home dried apricots.
Ingredients:
- 1 kg apricots
- 650 g sugar
- 350 ml water
Cooking method:
Wash slightly unripe fruits thoroughly, cut lengthwise, remove the seeds. Put in a wide basin, sprinkle with 300 g sugar and leave overnight. Drain the released juice (it will no longer be needed, it can be used to make compotes). From the remaining sugar and water, boil the syrup. Pour apricots with hot syrup, leave for 7-10 minutes. Then recline in a colander, let the syrup drain. Lay the apricot halves on a wire rack, place in the oven, place a baking sheet underneath to catch the dripping syrup. Dried at a temperature of 65 ° C for 5-6 hours. Then let cool, turn over, place in the oven again and continue to dry until cooked. Dried at home store apricots in an airtight container.
Dried plums with sugar.
Ingredients:
- 2 kg plums
- 1-1.5 kg of sugar
Cooking method:
Dense plums cut lengthwise into 2 parts, remove the seeds. Put in a wide basin, sprinkle with sugar and leave until the juice is released. Put on fire, heat for 3-4 minutes. Plums should change color, but the skin should not separate. Remove from heat, leave the plums in the syrup for 5-6 hours. Then drain the syrup. Put the plums on a tray or baking sheet and dry in a warm, dry place for 10-1 2 days. You can dry in an electric dryer at a temperature of 60 ° C for 9 hours or in an oven at a temperature of 100 ° C for 7-8 hours.
Dried spicy plums.
Ingredients:
- 2 kg plums
- 20 g garlic
- 10 g salt
- 10 g dried Italian herbs
- a pinch of ground black and allspice
- 200-250 ml vegetable oil
Cooking method:
Cut plums in half, remove pits. Lay on a sheet cut side up, sprinkle with a mixture of salt and spices. Put in the oven, preheated to 100 ° C, for 4-5 hours. Then sprinkle with finely chopped garlic and keep in warm oven another 30-40 min. Ignite the oil, let it cool. Put dried plums in clean, dry jars and pour oil over them. After cooling, the dried plums according to this recipe are stored in the refrigerator.
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Ingredients:
- 2 kg ripe plums
- 1 liter of water
- 10 g soda
Cooking method:
Wash the plums, remove the stones through a cross-shaped incision from the side of the stalk. Bring water with soda to a boil, remove from heat. Place part of the plums in a sieve or colander, dip in water with soda for 30 seconds, then immediately rinse with warm water. Blanch all plums in this way, let the liquid drain. Dry the plums, put on a baking sheet covered with paper and put in the oven, heated to 50-55 ° C, for 3-4 hours. Then remove from the oven, mix and let cool. Place the plums back in the oven for 4 hours, but raise the temperature to 70°C. Remove, stir and let cool. Raise the oven heat to 90°C and cook the dried plums until tender.
Dried pears in sugar syrup.
Ingredients:
- 1 kg pears
- 300 g sugar
Cooking method:
Before drying fruits, they must be peeled and core, cut into pieces, sprinkled with sugar and left for 8-10 hours, until the juice is released. Then recline in a colander, let the liquid drain (do not pour out the liquid!). Dry the pears in an oven heated to 65-80 ° C until the color changes and part of the liquid evaporates. Put dried pears in sterilized jars. Bring the syrup released from the pears to a boil, pour it into jars and immediately roll them up.
Dried pears.
Ingredients:
- Ripe pears of summer and early autumn varieties
Cooking method:
Small pears can be dried whole, large ones cut into 2-4 parts, remove the core. Put the pears on the grate of the electric dryer or oven. Dried fruits are cooked for 6-7 hours at a temperature of 80-85 °C. Then you need to turn the pears over to the other side and dry for another 6-7 hours at a temperature of 60-65 ° C. When drying in natural conditions, put the pears on a tray covered with gauze, cover with a cloth and put in a warm place for 7-10 days, turn the fruits over once a day.
Ingredients:
- 1 kg firm apples
- 50 g sugar
- 3 g ground cinnamon
Cooking method:
Cut the apples into slices or rings 5-7 mm thick, remove the core. Place on a parchment-lined baking sheet so that they do not touch each other, sprinkle with a mixture of sugar and cinnamon. Put in an oven heated to 65 ° C for 3-4 hours. Remove, let cool, turn over and put back in the oven. Repeat the process until the apples are ready. Dried apples should remain soft and elastic, but no juice should be released when pressed. Store home-dried apples in an airtight container.
Ingredients:
- dense apples
Cooking method:
Cut the apples into slices or rings 5-7 mm thick, remove the core. Blanch for 2 minutes in hot salted water (7 g of salt per 1 liter of water), then drain in a colander and let the liquid drain. Dry the apples, put on a baking sheet and dry in the oven at a temperature of about 100 ° C. Leave the door ajar. Stir apples from time to time. Store dried apples in an airtight container.
Dried peaches.
Ingredients:
- 1 kg peaches
- 1 liter of water
- 20 g soda
Cooking method:
Cut the peaches in half, remove the pits. Bring water with baking soda to a boil. Blanch the peaches for 1 minute, draining the liquid. Put the prepared peaches on a sheet covered with parchment and dry in the oven at a temperature of 65 ° C for 1 hour. Then turn over and let cool. Put back in the oven and dry at the same temperature for another 1 hour. Repeat the process until the peaches are cooked. Put home-dried fruits in an airtight container and store in a cool place.
Dried melon.
Ingredients:
Cooking method:
Cut the melon pulp into thin slices, put on a baking sheet covered with parchment. Place in a preheated oven at 120°C for 15 minutes. Leave the oven door ajar. Then reduce the heat to 70-80 ° C and dry the melon for 5-6 hours, turning it over from time to time. Store dried melon in an airtight container.
Ingredients:
- 1 kg pitted cherries
- 300 ml of water
- 200 g sugar
Cooking method:
Before drying the berries, bring the water to a boil, add sugar. Dip cherries in small portions into syrup and blanch for 7-8 minutes. Drain in a colander, let the syrup drain. Arrange the berries in a single layer on a parchment-lined baking sheet. Leave in a warm dry place for 10-12 days. Ready dried berries should be stored in a glass container with a lid in a dark place.
Step 1: Prepare apples for drying.
For drying, you can take apples of any variety and different ripening periods - experiment, take a little of each available type. Apples need to be sorted out and set aside those that we need - ripe, but not overripe, hard, with no signs of decay. Suitable fruits should be thoroughly rinsed with running water and dried with paper towels.Step 2: Cut the apples.
Washed and dried apples must be cut in half and the core with seeds removed from each. The rest of the apples need to be cut into slices thick 2 centimeters.
Step 3: Sprinkle apples with sugar.
We will need a saucepan or other container in which our ingredients will fit. Carefully place the apple slices in a saucepan and cover them with granulated sugar. We cover the apples (not the pan!) With a lid, smaller in diameter than the rim of the pan, and set the oppression on top - it can be a jar of water or a heavy stone. We remove the structure in the refrigerator for 12 hours.
Step 4: Vyaliem apples.
After the time has elapsed, we take the saucepan out of the refrigerator, remove the oppression. The apples let the juice out, it must be carefully drained.
On a clean baking sheet, lay out the apple slices with sugar, trying to arrange them in such a way that there is a small distance between the slices. Turn on the oven to preheat it to 65 degrees, and then place inside a baking sheet with slices of apples. We leave the apples for drying, which will take about 2.5 hours.
Step 5: Put the dried apples away for storage.
When the specified time has elapsed, we take the baking sheet with apples out of the oven and transfer them to the foil. Now you need to wait until the apples are completely cool and dry. This may take 3-5 hours.
We put ready-made dried apples in linen bags for storage, and put some on a flat plate for serving - to try the dish and evaluate the result of our work with you. Step 6: Serve the finished dried apples.
Ready-made dried apples are well suited just for tea or coffee - as sweets, for pies and pies - as a filling, and for cakes - as a decoration. As you can see, this dish is very tasty, healthy and easy to prepare! Bon Appetit! The amount of granulated sugar in the recipe can be changed according to your desire.
Dried apples can also be stored in sealed glass jars or cardboard boxes, the bottom of which is best lined with clean paper.
Dried apples should be stored for no more than 1 year. If you are not sure that you will be able to use the entire cooked portion, then it is better to reduce the number of apples.
And other dried fruits.
- Firstly, dried apples are stored for a very long time and without problems.
- Secondly, they take up very little space compared to other methods.
- Thirdly, dried fruits are useful. When dried, almost all useful substances and sugars are preserved in apples, because the fruits are not exposed to high temperatures.
- Fourthly, drying apples requires a minimum of labor if modern housewife tools are used.
Variety selection
We choose large or medium apples with a thin skin and a small seed box. This choice gives a small amount of waste and a large amount of raw materials.When choosing apples for drying, first of all, pay attention to the autumn varieties of sweet and sour taste. Not only taste, but also a large amount of solids distinguishes these apples from others. Sweet apples very often do not have a pronounced taste after drying, which many may not like.
The best varieties for drying recognized Antonovka, Pepin, Aport. I tried to dry Sinap Orlovsky, but was disappointed palatability. Probably because this is a winter variety, and for drying it is worth taking carrion good quality if you really want to dry winter varieties.
At the same time, my summer varieties passed the drying test well. And the taste is what you need, and the quality of the raw materials. Maybe due to the sour taste of some varieties.
But this is not the only secret! The main thing is to properly prepare the apples.
How to prepare apples for drying?
- Process apples not all at once, but in portions. Half a bucket is about a serving. This is necessary so that they do not have time to oxidize and darken. Better yet, use a saline solution to stop oxidation and maintain a nice light color. apple slices(more on saline below).
- Before drying, apples need to be washed and wiped, excess moisture will lengthen the drying process.
- The next step is to remove the core. You can do this with a special device in the form of a tube with sharp edges, or you can do it the old fashioned way, cutting it into quarters and cutting out the inedible parts with a knife. If you cook dried fruits exclusively for compote, then you can not cut the core at all.
- I believe that peeling is an unforgivable blasphemy in relation to nutrients, but this is only for my apples. If we are talking about bought in a supermarket, it may make sense to peel the fruit.
- Next, cut the apples with a knife or, for advanced ones, using a household slicer. The thickness of the pieces in the cut should be no more than 5 mm.
- Salt treatment. Sliced apples are kept for 4 minutes in a solution of 1% sodium chloride (100 g of salt per bucket of water). Here is such a natural clarifier will allow your dried apples look brighter and prettier. It will also protect against insects and, as a preservative, will increase the shelf life of the slices.
- Treatment with sulfuric acid solution. Before drying, apples can be kept for 3 minutes in a 0.2% aqueous solution of sulfurous acid (1 g of acid per 1 liter of water). This will preserve the color during storage and scare away those who are ready to eat the fruits of your labors. Use the basket as you would for blanching. For those who like to gnaw on ready-made dry raw materials, I recommend scalding the "chips" with boiling water before use.
Drying methods
1. Outdoor drying
Drying apples in the sun is the oldest, but not the most convenient way to harvest dried fruits. It is suitable for hot regions with a lot of sunny days. It is unlikely that it will be possible to dry apples in the open air in autumn, the air must be hot so that the apples do not rot, but quickly wither. Therefore, summer varieties are usually dried this way. The advantage of this method is that in a practically unlimited space for drying, you can dry everything at once. The disadvantages are many.Apples are cut into thin slices or circles and laid out on wide baking sheets or grids in one layer. They need to be turned over every day.
Another option is to string apples on strings or sticks and hang them up. To protect against others (no one likes wormy dried fruits), you need to cover the apples with fine gauze folded 1-2 times (which, however, is not a guarantee). It is unacceptable for rain to fall on the fruits. If all conditions are met, then the apples will dry in the hot sun in 3-4 days. If dried in the shade, it will take a little longer, up to 7-8 days.
2. Drying in the oven, on the stove, in the oven
In the oven apples are harvested by many housewives. Apples need to be spread out evenly in 1 row on baking sheets or better on grids. We turn on the oven on low heat or set the temperature to about 75 ° C, slightly opening the door to the size of the palm of your hand. At the end of drying, the temperature can be lowered to 50-55 °C. Check and, if necessary, stir the apples every one and a half to two hours. After about 7 hours, the slices will dry. At the end of cooking, the apples should be pale, in no case brown or burnt.Some dry apples over gas stove, stringing slices on threads, spreading them on high wire racks or directly on a baking sheet - as desired. Such drying is quite fast, it takes 2 hours, but it requires constant attention and experience: until you determine the empirically necessary burner mode, drying height, cooking time, you can ruin a lot of fruits and nerves.
3. Drying in an electric dryer
Having tried the above methods, this year I found the best one: electric drying. With the help of such a simple device, in a short time, dry apples not only for your compote, but also for your neighbors and friends.This is the easiest way to dry apples. Cut into slices no more than 5 mm thick, lay evenly in an electric dryer, set the required temperature, and in a couple of hours you will get the finished product! Apples will not burn, insects will not eat them, they will dry quickly and correctly.
You can choose a convenient electric dryer for fruits and vegetables in our catalog, which contains offers from various online stores.
Dryer - self-assembly 50x50 cm
1 100 rub
Russian Garden
Dryer for vegetables centek ct-1657
2 460 rub
All tools are new
Do not be afraid of the different colors of finished raw materials. The color depends on what variety you have: summer, winter or autumn. The pulp of winter is darker, summer is lighter, and summer ones dry faster than winter ones. The color also depends on the drying method and pre-treatment and can vary from greenish cream to dark brown. But still, it should be borne in mind that vitamins are destroyed in overdried brown fruits, but in lighter and more elastic vitamins are preserved, such fruits are dried correctly.
How to store dried apples?
Finally we dried as much as we could. But how can we save our work?After drying, you need to select separately pieces that should still lie down and dry, the rest I pour into a pillowcase from a pillow so that the whole friendly company lies down and acquires the same level of humidity. So they lie for a couple of weeks, and then crumble into cloth bags.
You can also use paper or cardboard boxes, but do not store apples in plastic bags or plastic containers, they can "suffocate" and become moldy.
So I hope these tips keep you dry all winter long. delicious apples for your family, if you haven't already. If you make such blanks every year, share your secrets for drying apples. What varieties do you use and how do you dry them? Tell us about all the successes and failures in harvesting so that others do not step on the same rake :)
Drying fruits, berries and vegetables is one of the home canning methods. Dried fruits and berries can be made at home. In addition, the scope of dried fruit is much wider than ordinary jam or compote.
At home, for drying, they use an oven or fruit dryers. Today I will tell you how to make sun-dried apples.
How to make dried apples
For drying, you can use apples of both summer and winter varieties. In summer apples, the skin and pulp are more tender compared to winter varieties. Summer varieties produce less juice than autumn and winter varieties. For processing, first of all, it is necessary to use varieties with low keeping quality.
There are several ways to dry apples. In the first method, varieties of summer, autumn and winter varieties are used. Apples are sorted according to the degree of maturity and varieties. Wash and cut into slices 2.0 x 2.5 cm thick. Remove the stalks and seeds.
Then washed with boiled water and dried on gauze or clean cotton, linen.
Put in a saucepan, sprinkle with sugar at the rate for 1 kg of apples 350-450 grams of sugar . Depends on the degree of maturity and taste of apples. Top the apples with a clean cloth or plate. Put oppression.
Apples are kept at a temperature of 18-20 degrees for 22-24 hours. During this time, the apples will secrete juice that needs to be drained.
Apple slices are placed in sugar syrup prepared from the calculation for 1 kg of apples 380 ml of water and 350-400 grams of sugar. In this syrup, apples are kept for 8-10 minutes at a temperature of 85-90 degrees. The exposure time depends on the variety and degree of maturity of the apples. You can not boil apples, otherwise the slices will boil and will not be suitable for drying.
The syrup is drained, and the apples are laid out on a wire rack set over a baking sheet. Dry in the oven for half an hour at a temperature of 80-85 degrees. The baking sheet does not need to be placed close to the oven heater, it is better to place it on the very bottom or in the middle of the oven. If this temperature cannot be set, leave the oven door open.
Then the apples need to be dried twice more at a temperature of 65-70 degrees for 35-40 minutes.
Ready dried apples are stored in closed glass jars.
According to the second method apple slices are sprinkled twice with sugar at the rate of 200 grams of sugar per 1 kg of apples . The juice is also drained twice. Then dry as in the first method. In this way, varieties of winter and autumn apples with a dense skin and sour taste are dried.
Boil the juice released during the preparation of apples and pour into sterile jars. Cork hermetically. The juice of sweet varieties of apples can be blended with more acidic varieties or juice of other fruits and berries.
The syrup is also poured immediately after draining into clean sterilized jars and hermetically sealed.
The third way make sun-dried apples like this. For 1 kg of prepared apples, i.e. chopped and peeled, take 100 grams of sugar. Slices of apples are poured with sugar, oppressed and kept for a day at a temperature of 18-20 degrees. Then the juice is drained and dried at a temperature of 65 degrees in the oven until the apples are completely cooked.
Now on sale there are electric dryers for fruits and berries, different in volume and material. such a dryer greatly facilitates and simplifies the drying process. With an electric dryer, making your own homemade dried apples is not difficult. And in winter, there will always be a useful vitamin product on your table.
Dried apples with pumpkin
Dried apples with pumpkin are very tasty. I myself don’t really like pumpkin, except for porridge. But dried with apples I eat with pleasure. And the juice is delicious.
The preparation process does not differ from the preparation process for drying some apples. Pumpkin and apples are taken in equal proportions. It is better to cut the pumpkin into small sticks no more than 2 cm thick. In order for the pumpkin and apples to be dried at the same time, they must be approximately the same in size.
For 1 kg of apples and 1 kg of pumpkin take 400 grams of sugar . Slices of pumpkin and apples are sprinkled with sugar and put oppression. Withstand eight, ten in a cool room at a temperature of 18-20 degrees. Then the resulting juice is drained, and the slices are laid out on a wire rack and dried in the oven at 65-70 degrees.
The juice must immediately be brought to a boil, poured into jars and sealed tightly.
In winter, dried apples with pumpkin can be used for making pies, as a filling for pies, for making cereals and sweet soups.
It's also easy to make dried apples with pumpkin in a fruit dryer.
Hello dear friends!
Today I will tell you how I make dried apples, which in winter replace sweets for children and adults, and if you pour them with boiled water for 2 hours, you get a wonderful compote.
You can also use sun-dried apples as pie fillings, to decorate cakes, etc.
For drying, I use fruits of different ripening periods, both summer and autumn and winter.
So, let's start the process:
- First, I sort the apples by variety and maturity, wash them and cut them into slices 2 - 2.5 centimeters thick.
- I remove the stalks, cores, rinse with boiled water and dry on gauze.
- Next, I put the apples in a bowl and sprinkle with sugar. I stay like this for a day. At the same time, apples give juice.
- I pour this juice into pre-sterilized jars, which I close with lids and put in the refrigerator without any heat treatment. This juice can be safely used within 2 - 2.5 months.
- For the remaining mass of apples, I prepare syrup (water + sugar). I boil the syrup.
- I transfer the apple mass to the boiling syrup and keep it in the syrup for 10 minutes at a temperature of 85 - 90 degrees.
- I let the mass cool to about 60 degrees, then pour the syrup through a colander or sieve into sterilized jars, which I immediately close. There is no need to talk about the value of syrup in winter.
- I cool the “semi-finished product” separated from the syrup. With a properly maintained technology, the pulp should not be very boiled, but only well warmed up.
- Next, I spread the product in 2 layers on a mesh baking sheet (there should be no syrup left) and dry it in the oven for 30 minutes at a temperature of 80 - 85 degrees.
- I repeat the heat treatment 2 more times for 40 minutes at a temperature of 65 - 70 degrees.
For syrup:
For 1 kilogram of apples - 350 - 400 grams of sugar and 380 grams of water.
For spilling:
For 1 kilogram of apples - 350 - 450 grams of sugar.
So ours are ready!
It is best to store the dried product in winter in sealed glass jars or in paper bags, which, in turn, must be placed in plastic bags and tied tightly. In this package, dried apples can be stored for more than a year.
See you soon, dear friends!
