How to dry apples at home is a simple solution for summer harvesting. What to cook from dried apples at home?

Which of the truckers does not grow on the site, at least, one apple tree? If there are such areas, then they are few. The fastest, easiest and cheapest way to process them is to make dried apples at home. Let's try to generalize the experience of summer residents, housewives and professional technologists on the issue of harvesting dried fruits.

Drying apples at home - the season of blanks without problems

If you consider that from an apple tree, on average, you can collect up to 70 kg of apples, the amount spent on buying sugar, which in the season of harvesting, as a rule, is somewhat more expensive than in winter, immediately extinguishes the enthusiasm aimed at cooking the jam. The effect of concern increases from the thought that it is necessary to make sugar immediately - the harvest will not wait on the branches until the next salary. You buy sugar in the summer, expensive; You cork it in jars, keep it; and by the next season, not having time to eat all the carbohydrates, you think what to do with this good - and so it continues from year to year.

Next care - banks, lids, sterilization, heat in the kitchen; yet - unsuccessfully closed banks begin to "shoot", spraying the contents of the room and hinting at unscheduled spring cleaning or even cosmetic repairs. To this you can add a large area occupied by banks. Already, and jam is not so much want to - waiting for the onset of cold weather, to rest from this "apple madness."

But, in fact, nobody prevents to choose a way of preparation which will help to save money, forces, time, nerves and health.

Dried fruits do not need sugar, cans, lids and sterilization.The whole process of harvesting consists in collecting and sorting apples, cutting and drying them. Of course, if you want, do not deny yourself the pleasure to tinker with jam, jam or jam, for a change, but the volume of this work will not look so horrifying, and therefore will bring pleasure. In addition, it is pleasant to think that drying does not have to be disposed of, like jam, due to the end of storage, before harvesting a new crop. Under certain light conditions, unused dried fruits are stored for much longer than jam.

How to dry apples at home in order to preserve their maximum benefit?

Any food should contain a maximum of useful properties, so that there was a sense to use it. The use of apples - in the vitamin and mineral composition, in the content of a complex of essential acids that participate in metabolic processes.

Jam is indisputably the best treat, but when you look at the "battery" of jars with canned sugar on the shelves of the pantry, then from one contemplation of sweet stocks, it becomes luscious, and you ask yourself - is this ratio of sugar and vitamins worth in banks of spent resources and means ? Do not throw away apples? In no event, but from preserving sugar in unlimited quantities it is worth abstaining.

The main advantage of dried fruits, from the point of view of preserving the benefits, is that only water is removed from them, because it is in a moist environment that microorganisms develop causing food spoilage.

"Eureka," as one of the great ones said, can save fruit from the laws of nature not only with the help of sugar, but also by dehydration.

At first, when dried, the fruits are not subjected to heat treatment, this is already good. Only pre-apples must be cut so that dehydration is faster and more efficiently, and in drying no more than 20% moisture remains - this is a necessary condition for long-term storage. 80% of dry matter from each apple is almost absolute benefit.

Water and sugar can easily be added in winter, as long as you want. Eat a piece of dried apple, instead of the most expensive vitamin tablet, much more useful and pleasant.

Oatmeal or rice, with dried apples for breakfast - is very hearty and tasty. Where is the imported wax fruit from the supermarket, as if fresh, to the aroma of dried apples at home! This is any dietitian doctor will confirm.

Drying apples at home: the correct ways of harvesting dried fruits

Apples are collected. What to do next? Do not hesitate, wash or not to wash, because millions of microorganisms live around us. It is impossible to get rid of them radically, but they must be suspended for a short time. If you start cutting unwashed apples, then yeast, acetic bacteria will be especially grateful for being helped to get under the skin and begin to multiply, and apples will begin to rot and become moldy, before they dry.

The difficulty arises in the matter of preserving certain vitamins. Places of cuts on apples almost immediately covered with a reddish coating - it comes from the interaction of juice with air, and at that moment, losses begin - from the apple volatilizes vitamin C - one of the most necessary vitamins, especially in the winter.

To prevent this from happening, before you start cutting, prepare a solution, which will immediately place each cut apple slice. There are two options: a common salt solution - 10 g per liter of cold boiled water, and treatment with sulfur dioxide - this method is used in the industry for the preparation of dried fruits. This substance also dissolves well in water, according to the instructions on the package.

With salt, everything is clear. It will not only protect against oxidation of the incisions, but also make pieces of apples not tasty for bacteria and insects. The low concentration of salt will not affect the taste, and will remain only on the surface, and before drying it is sufficient to wash it to remove the salty taste - to wash, in fact, it is necessary in any case. There is one more advantage in the treatment with salt solution - salt draws water, which will speed up the process of drying apples at home.

Sulfur dioxide is an additive of E220. It is very widely used in the food industry. Its use allows not only to protect the drying from spoilage and significantly increase the shelf life, but also preserves the beautiful appearance of the finished dried fruits. According to official control services, in small quantities the use of this additive is harmless to health. You can buy it - it is allowed for sale in specialized departments or shops. As well as after soaking in saline solution, apples of sulfur must be washed before use.

With pieces of apples, you need to quickly remove the water left on the surface after soaking in salted solution, so as not to delay the drying process at all. Pieces of apples spread a thin layer on a sheet and dry in a slightly opened oven, heated to 40 ° C. It would be nice, at the same temperature, to further direct the flow of air. In the absence of a special dryer for vegetables and fruits, you can use a fan heater, installed under the grate, on which a thin layer of apples are laid.

The ancient way, drying apples in the air, requires some revision.Great-grandmothers dried apples under the scorching direct rays of the sun, since then they did not suspect anything about the harmful, destroying vitamins, ultraviolet radiation. Drying in the open air can and should be done when the volumes are large and there is not enough room in the room. Immediately need to think about where to hide apples at night, or - in case of rain. Dew always appears before the morning, and this for drying is a very bad factor. The last obstacle is dust and insects. It would be nice to make special frames with a sideboard, covered with gauze or a nylon net, which can be washed easily - then the problem with insects, dust, air circulation, between rows of laid fruit, and the volume of occupied space will be solved while the apple trees blossom.

1. How to dry apples at home - jam from drying

Ingredients:

  • Drying of apples 0,5 kg
  • Sugar 350 g
  • Water 500 - 550 ml
  • Cinnamon, ground - to taste

Preparation:

If you want apple jam in the winter, and in the closet - only jars with dried apples - it does not matter.

Boil a glass of water in a large saucepan (3-4 L). The pan should be non-flammable, because it will be cooked jam.

In boiling water put the washed drying, cover with a lid. It is desirable to wrap the pan so that the drying is steamed. In another saucepan, boil another 500 ml of water, and add as much sugar. Cook a thin syrup. To taste, add cinnamon. Combine the cooked syrup with apples, and bring to a boil on low heat. Leave the pan to cool. Fast cook for 5 minutes a couple more times.

2. Drying apples at home - a biscuit pie with dried fruits

Composition:

  • Eggs 4 pcs.
  • Sugar 100 g
  • 150 oil
  • Vanilla (or cinnamon)
  • Powdered sugar 50 g
  • Apples, dried 150 g (lobules)
  • Flour 140 g

Preparation:

Biscuit dough with a juicy filling the oven is difficult, but with drying, this work turns into pleasure. Dried fruits wash, and lightly put them in a frying pan in butter. Sprinkle with cinnamon or vanilla.

Chop the whites and yolks separately. In the whipped proteins add sugar, vanilla. For one spoon, add whipped yolks, and then - sifted flour, gently stirring the mass with a spatula, from top to bottom. Pour the dough into the prepared form, and bake at 220 ° C until a firm crust appears. Take the biscuit for a minute, put the dried fruits on top and return to the oven for another 5-7 minutes. Refrigerate in the form and transfer to a dish lined with parchment. Sprinkle powder on top, through a sieve.

3. How to dry apples at home - rice with dried fruits

Products:

  • A set of dried fruits: figs, apples, raisins, dried apricots, cherries, prunes - 300 g
  • White, long rice 500 g
  • Roasted butter 200 g
  • Saffron 2 g
  • Salt
  • Sugar 100 g
  • Fried nuts (to taste)

Preparation:

Rice should be rinsed well in cold running water and pre-soaked - preferably at night. The rice container should be placed in the refrigerator, especially if the kitchen is very warm.

The next day put the brazier on the stove, heat it with melted butter and put the washed dried fruit. You do not need to boil them with boiling water - just lightly put them in the oil. Brew saffron in a glass of boiling water. Boil another 1,3 l of water, dissolve sugar and salt to taste in it. Drain the water from the dishes with rice, and put it in the brazier. Align the surface. Top with saffron and cooked water. Spoon a few depressions to allow water to seep to the bottom. The rice should be covered by it at 3-4 cm above the level. The roaster without the lid should be placed in a preheated oven and cook until the water evaporates. After turn off the oven, cover the roasting pan with a lid and let stand for 20 minutes. Remove the lid, cover with a dish and turn the frypot over. Sprinkle the dish with fried pistachios, sesame.

Drying apples at home - how to preserve dried fruits?

  • Prepare dry and sterile jars. Densely lay in them dried fruits, making sure that they are fairly dry (when squeezed from the fruit should not be allocated juice). Close the lid tightly. Store in a closet, without access to light, at room temperature.
  • In the jar with the drying put a gauze sack with salt, and close it with a lid. In case of violation of the moisture regime, during storage, the salt will draw off excess moisture on itself.
  • Dried fruits can be stored in the refrigerator, in a linen bag wrapped in a plastic bag.
  • If there is a smokehouse in the country house, then it is advisable to smell the dried fruit before storing it for storage with the smoke of fruit shavings - one hour of smoking is enough. Only before filling in the banks you need to make sure that the dried fruits have completely cooled down, and the bank will not form condensation.
  • If you like the smoky odor of drying, but there are no conditions for smoking, you can put a piece of fresh wood ash in each jar - just burn a cherry or apple tree on the stake. In a closed jar, drying gradually absorbs the smell of haze, and you can cook a duck with dried apples in the oven, hunting.
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