-
Peel
and core the apples and cut away any blemished - the slightest speck
or bruise will be damaging.
-
Cut into
1/4 inch (6 mm) thick rings and drop them at once into salted water. Use
1 oz (25 g) salt to 4 pt (2.3 liter) water.
-
Drain the
apples and thread them on (ideally) new bamboo garden canes over a deep
baking tin.
-
Dry the
fruit in the warming drawer, or in the oven at the lowest temperature -
it must not exceed 140F (66C).
-
If
necessary leave the oven door slightly ajar.
-
Turn the
apples occasionally until they are as dry as chamois leather.
-
Depending
on the juiciness of the fruit, this will take 4-6 hours.
-
Test by
pressing with a fingernail.
-
The rings
should resist pressure and no juice should ooze out.
-
Remove the
fruit from the oven and leave for 12 hours in a dry, warm place.
-
To store,
pack in airtight jars or tins.
-
To use the
rings, soak them for at least 12 hours - longer than is needed for
commercially prepared ones.
