Native Hunter
5 year old buck +
You can add some cinnamon or other spices if you want, but I like them just fine with nothing else added.
Peel, slice and core in one step. I love dehydrated apples.
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Native Hunter
5 year old buck +
Native Hunter
5 year old buck +
Hey greyphase, I have the 9 tray Excalibur and really like it. You have a dial to set the desired temp and a timer so that you can have it shut down at the number of hours you want to dehydrate. These units are expensive but they will do a lot of apples at once and do an excellent job. They also work great for jerky.
I wasn’t impressed with the trays that came with mine, so I got some stainless steel trays off eBay. I didn’t buy them from the company because they wanted a fortune for shipping. Other than that, I love the unit.
I hope these are built to last because I have an insane amount of apples to dry this year......
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Turkey Creek
5 year old buck +
They are pretty addictive. My wife "complains" because the kids eat them all out of the dehydrator before she even shuts it off when they are supposed to be done! LOL
Native Hunter
5 year old buck +
One thing I like about dehydrated apples is that some tart apples that I don't like fresh off the tree, taste just fine to me once they are dried. So far I have never seen an apple that I didn't like the taste of after it was dehydrated.
silver_yummies
5 year old buck +
Very nice - looks good!
I did a bunch of dehydrated apples last year and froze a bunch of them and was eating them still in May. I don't think I'll have enough this fall to dehydrate unfortunately due to crummy crop this season.
I use a fruit corer to pull core out and then use a mandolin slicer and keep the skin on that way - everyone has different preferences, just posting another way to do it. I've got a 10 year old LEM brand dehydrator with the stainless steel racks - works great for my needs.
I did a bunch of dehydrated apples last year and froze a bunch of them and was eating them still in May. I don't think I'll have enough this fall to dehydrate unfortunately due to crummy crop this season.
I use a fruit corer to pull core out and then use a mandolin slicer and keep the skin on that way - everyone has different preferences, just posting another way to do it. I've got a 10 year old LEM brand dehydrator with the stainless steel racks - works great for my needs.
Native Hunter
5 year old buck +
Sounds great. You can also leave the skin on as an option with my tool. I do think that you can get them a little thinner with a mandolin slicer like you use.
You can add some cinnamon or other spices if you want, but I like them just fine with nothing else added.
Now, you're making me want to plant apples just to dehydrate.
sandbur
5 year old buck +
You can add some cinnamon or other spices if you want, but I like them just fine with nothing else added.
Is there a brand of slicer/ corer, peeler, that you recommend?
Does it work on 2 inch apples?
We had a cheap one years ago and got rid of it.
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Native Hunter
5 year old buck +
I have three of them, and all three will do a 2 inch apple. One is a Johnny Appleseed brand and one is called a Spiralizer. I can't recall about the third one. All of them look like they would have been made in the same factory. The major difference is the type of base you want. They come with either a clamp base or a suction base. I have both. The clamp base is nice for the edge of a table, but the suction base also comes in handy if you want to get up on the table. I use a piece of plexiglass for the suction base to stick to. I would suggest looking at the various ones on Amazon. You don't have to buy from them, but it is a good place to compare the different ones.
chummer
5 year old buck +
I got the preferred pick on Amazon for $30. I have had it for 3 years and it works great. It does all size apples.
Native Hunter
5 year old buck +
I'm at it again and have some numbers for anyone interested. My 9 tray Excalibur drier will hold approximately a heaping 2 gallon bucket full of mixed sized apples. It takes me roughly an hour to peel, slice, core, add seasoning, load the trays and the clean up the mess. After that you just dry until you get the desired crispness - likely 12 hours or more. I set my timer on 12 hours and will check in the morning to see if they need anymore. The only other thing I will do is possibly rotate the position of the trays sometime before going to bed tonight.
I'm doing some experimenting this time. Along with cinnamon apples and plain apples, I'm trying honey, lemonade and chocolate flavors. I will let you know if any of these are better than cinnamon or plain. This time I am using exclusively Summer Champion apples, because that is what's ripening right now. Some of them are nearly 4 inches in size, but the average is more like 3 inches.
I'm doing some experimenting this time. Along with cinnamon apples and plain apples, I'm trying honey, lemonade and chocolate flavors. I will let you know if any of these are better than cinnamon or plain. This time I am using exclusively Summer Champion apples, because that is what's ripening right now. Some of them are nearly 4 inches in size, but the average is more like 3 inches.
Turkey Creek
5 year old buck +
I am going to get my better half to makes some out of the red fleshed apples that will be maturing soon,
Native Hunter
5 year old buck +
I'm still at it. I have a bunch of people addicted to these and I'm their supplier...
I'm now doing mostly Myers Limbertwig and Winter King with cinnamon and sugar. When I do Priscilla, I do them plain, because they are pretty sweet already. PS - I now recommend the little green machine shown in one of my earlier post over the Spiralizer. I've had some trouble with one Spiralizer.
Cinnamon and sugar sprinkled on before drying
I'm now doing mostly Myers Limbertwig and Winter King with cinnamon and sugar. When I do Priscilla, I do them plain, because they are pretty sweet already. PS - I now recommend the little green machine shown in one of my earlier post over the Spiralizer. I've had some trouble with one Spiralizer.
Cinnamon and sugar sprinkled on before drying
Turkey Creek
5 year old buck +
We did some Otterson and Geneva in our last batch. We liked them. We do the sugar and cinnamon dusting on ours as well. My youngest daughter said, "What happened to these?" in regards to the color of the Otterson and Geneva slices..... she assumed they had gotten burnt or something. She must have decided they tasted just fine though as the entire gallon bag of chips didnt last but a couple of days!
