Dried Apple Rings Preserve Recipes



Dried Apple Rings Preserve Recipe

This is the way to dry and store you own apple harvest.  Bramleys are particular good.

  1. Peel and core the apples and cut away any blemished - the slightest speck or bruise will be damaging.

  2. 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.

  3. Drain the apples and thread them on (ideally) new bamboo garden canes over a deep baking tin.

  4. Dry the fruit in the warming drawer, or in the oven at the lowest temperature - it must not exceed 140F (66C).

  5. If necessary leave the oven door slightly ajar.

  6. Turn the apples occasionally until they are as dry as chamois leather.

  7. Depending on the juiciness of the fruit, this will take 4-6 hours.

  8. Test by pressing with a fingernail.

  9. The rings should resist pressure and no juice should ooze out.

  10. Remove the fruit from the oven and leave for 12 hours in a dry, warm place.

  11. To store, pack in airtight jars or tins.

  12. To use the rings, soak them for at least 12 hours - longer than is needed for commercially prepared ones.


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