Dried Apple Rings and Wondering Why I Haven't Done This

     This bushel of apples has given me so many different things, and this is one more "first" for me. Typically I'd make one or two different things with my apples since it cuts down on the amount of work but I just couldn't make up my mind.  I also wanted to use my dehydrator again having only used it once on the onions from the garden.  So dried apples became my next little project.

    I say "little" very loosely here since most projects tend to snowball into other projects.  The first thing I realized when I got that apple onto the cutting board is I had no idea how to cut it into rings. It was peeled, but my coring tool slices at the same time.  I know that would work, but rings sounded better. 
     Then I remembered an apple machine thing that had been sitting in my kitchen in some obscure hard to reach area.  (See what I mean by snowball effect?)  My mother had bought it for me years ago.  I dug it out and did what any sane woman would do.  Yep, I bet my husband that he couldn't figure out how it worked, and well, good thing he took me up on it.  I knew it was one of those things that's easy if you could only figure it out.

The little one couldn't wait to start turning the handle, which left me with the job of supervising and delivering the apples to them. 

 

It turned out perfect apple rings that looked like they couldn't possibly have come from my kitchen.  I laid them all out onto the layers of the dehydrator, and turned it on.  I was expecting it to run all night, but they were ready in just about three hours time.  I didn't mind tasting  checking them at all to see if they were done.  I let them cool long enough for me to admire them, and threw them in a plastic container.  I'm sure a quaint jar would have been great. 

There are many things to do with dried apples, besides just eat them that is.  They can be thrown into your trail mix, added to cereals, great with oatmeal, put into any baked good such as banana apple bread, muffins or breakfast cake. 

   


 I found my dehydrator on bookoo.com and so far so good.  It isn't top of the line, but it's already proving it's worth for me.  If I find I am using this a lot more I may decide later to invest in a better one. 

   I kept this project simple, and did soak the apples in some cold water with a little lemon juice added.

Pick your Own is one I looked at which is funny since she has that apple peeler/corer/cutter and it looks like her dehydrator is similar.  My apples didn't need to dehydrate even close to what she says so I am finding there is a lot of room for variations.  It depends on your apples and the temperature.
I'm not sure if I like the car method since I'd forget about them and find them three months later.  They'd probably still be good, but maybe a bit tough.

honey sweetened dehydrated apples  This is another take on dehydrated apples

If I didn't have the dehydrator, I'd probably dry them in the oven at the lowest possible temperature with the door open slightly, maybe even turning the oven off intermittently to keep a low temperature.  The oven light will even add some heat.  That would use a bit more electricity so I'd make sure I cooked a lot more to make up for it. 

  

I Made Vinegar, I Think...

     So, you all know I had a bushel of apples, and made apple sauce, but I had a ton of peels and cores left over.    It seemed like such a waste to just throw it all into the mulch bin, even though that would eventually end up in my yard.  I knew that someone would have something posted about what to do with apple peels and picked two different recipes to try with the first one being vinegar.

      Okay, so call me cheap, frugal or whatever, but why waste something if there is a good use for it.  

 I dug up two huge jars that had other things in them and cleaned them well.   I filled the jars about half way with the peels and then did something different with each jar.  One I added a sugar and water syrup and the other I added just water.  The peels are supposed to be submerged which was difficult (or I'm just a bit inept) and put a baggie with water over the top of the apples to keep them submerged.  That wasn't my own idea by the way.  I then spent a few minutes making a cheesecloth lid before I remembered a reason for why I keep coffee filters in the drawer.  They are not for the coffeepot. 

The coffee filters along with a leftover rubber band from veggies made a perfect top.  I then set both jars into a dark cupboard to sit alone for a week.   I then did check on them but decided not to do the taste test, which will decide if you should leave it for a while longer.  I guess it's a personal taste preference on how strong it gets.  Let's just say, after I smelled it I would almost rather eat a bug.  Okay, maybe not a bug, but you get the picture, it was gnarly dude.  The one with the sugar solution was forming little bubbles and floaty thingies.  It smelled like it was moldy.  It did not smell at all like vinegar, even a tiny bit.  The other jar actually looked better and looks like it's doing well.  But now I'm afraid to taste it, which is dumb I know.  Once I get leery of a food and it's safety I can very easily turn my back on it. 

      Let's just say after you hear a few stories about your grandmother and her canning or you hear the usual botulism jokes you always have that in the back of your mind. 

   I remember once when the family was gathered at the table, (don't remember why) and we pulled out my plum jelly.  When the jar was popped open, it didn't "pop" which should be the end of the story.  I promptly said, throw it out, but my husband tried to say it would be alright.  We begged him not to eat it, and I guess he wanted the challenge and he took one itty bitty bite.  Yep, didn't take long before he was moaning and groaning out on the couch with stomach pains and starting to get dizzy.  I then had to drive him to urgent care and with most food poisoning they don't do anything unless it's so bad your going into something more serious.  So, we went home, and he moaned and groaned some more.  I tried not to think I told you so as he writhed on the couch.  I've never seen him do that again, but I still think he takes chances with "old" food at times.  The joke in the house is that he has a cast iron stomach. 

     Well, back to my vinegar "adventure".  I still haven't tasted it.  I'm quite sure I'm going to throw the one jar out.  I've been giving them a little more time, so I can do a bit more research on the vinegar.  The thing is, even my husband, cast iron stomach and all hasn't even tasted one of them.  He's kind of like the Mikey of the family.  You know Mikey, he'll try anything.  That makes me nervous, since if he won't try it, that is sending a message to all of us.  The kids will say, "even Dad won't taste it? Then throw it out."

vinegar with sugar (and floaty things)

Vinegar fermented with water

      If anyone has made vinegar with success, (key word there) please fill me in on my possible failure.  I mean, maybe the one jar isn't a failure and I just don't know it.  It doesn't smell too much like the Bragg Organic Vinegar that I wanted it to.  Maybe I was expecting too much, after all, I was very excited about making vinegar.

      Will I try this again?  Yup, I sure will, after I learn a bit more, and learn more about failures and why they happen.  I'm sure it must be close to being vinegar since the fruit flies have come to visit those jars, and fruit flies love vinegar.

A Bushel Of Apples and How I Used Them

     As you know I was able to get organic apples at Sprouts for $.49 a pound.  I decided it was a great deal so I bought a case that was marked a bushel.  It worked out to just over 38 pounds.  Once your home with something like this you kind of have to step back and evaluate all the wonderful possibilities. 

     I decided to start with applesauce since it's such a versatile food, and the truth is, I think probably the easiest.     
  

 There are two things you can do with the applesauce once you make it.  You can preserve it in a jar for your pantry or freeze it.  Whoops, make that three, you can eat it.  Since I still have some in my freezer I will be canning them this time.  Frozen in small containers and then put into a large zip lock bag makes it handy to use for lunches, meat dishes, marinades, and baking. 

  I gather up what I will be needing but for me this can take a day or two since I still had a lot of my jars in boxes in the garage, still needed to buy lids for the jars, and just the usual day to day chaos living. 
   Jars, pint or quart, lids, rings, pot to boil jars in, pot to cook apples, potato masher utensil, apple peeler, jar lifting tongs, jar funnel, apple slicer which is optional.   

Wash, peel and core and then cut all apples up.  Put the apples in a large pot almost to the top and add a cup of water.  If needed add a bit more water.  Cook on a medium to low heat until they are soft enough to mash.  Keep a close eye on them, stirring to make sure they aren't sticking.  I mash them and stir them, then come back to it in a bit and mash some more.  I like to cook some of the liquid out to get the consistency that I like which is a bit thicker than store bought.  For a really smooth texture you could use your stick blender or food processor, but I think it just makes for more of a mess and hot splattering foods can hurt. 

   Once it is cooked and mashed you then pour it into your jars.  I keep my jars in a pot of boiling water with the lids and rings.  Once it is poured into the jars, about a 1/2 inch from the top, put the lid and ring on.  Put into the boiling water, and if it's not boiling all the way, start timing it from when the boiling starts.  I then boil the jars for 25 minutes.  Lift the jars out of the boiling water, set them on a towel in a place where they won't be bothered for a while.  The next day I check to make sure all the lids have sealed down by looking at the tops of the lids. 

     This is an easy first project for those wanting to learn to can,
wanting to fill the pantry with healthy foods that are budget
friendly.  It has a lot of different options, such as adding
cinnamon or mixing with other fruits. 
Some recipes recommend using a tiny bit, 1/2 tsp. or so of citric acid.  I've made it without that, but sometimes will use a small amount of lemon juice.  Since I don't measure I would say around one tablespoon but a bit less will work just fine.  Some recipes add sugar, but I prefer the natural sweetness of the apples.  Do try to use apples that you like, some types are a bit tart such as granny smith, although some people love those.   

Some Helpful Links:

Making and Canning Applesauce With Kids

National Center for Home Food Preservation

Next Post: What I Did With the Remaining Apples