Late summer is here and stone fruit and apples are here in abundance. I have crates upon crates of Ginger Gold and McIntosh apples and the “urban foraging” for hops and plums has been perfectly ripe for the picking.
But everything will be drying up soon, so may as well beat the season change to punch. I busted out the ol’ dehydrator at my parents house, and I do mean old... this thing predates me by at least a decade and still works perfectly. Along with making delicious, healthy snacks, the dehydrators are a cheap and aromatic way to heat one's home.
Helpful dehydrator hints...
- The thinner you slice, the faster the drying process goes, so consistency is good.
- Thinner slices create dehydrator goodies that are closer to chips, while thicker slices give you a spongier product. Try both styles and see which you prefer.
- Store dried foods after they have cooled in jars or loosely packs air-tight bags.
- Rinse browning-prone fruit in cold water and lemon juice to keep you're dried goods lookin' true to color as possible.
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