• When possible, preserve fresh, locally-grown apples for the best quality and nutritional value.
  • Know when fresh apples are available in your state with this seasonal food guide.   

  • If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection & Ingredients

  • Select fresh, mature, firm apples. Do not use apples that show signs of decay or mold.
  • 12 pounds fresh apples will yield 1 ¼ pounds dried apples (approx. 3 pints)
  • Pre-treatment Solution--any of the following can be used to prevent fruits from darkening:
    • Ascorbic Acid (Vitamin C)- Mix 1 teaspoon powdered or 3,000 mg tablets (six 500 mg tablets), crushed, in 2 cups cold water 
    • Citric acid-1 teaspoon (5 grams) per 1 quart of cold water
    • Bottled lemon juice-1 cup per 1 cup cold water
    • Ascorbic Acid Mixture--follow manufacturer's instructions  

2. Equipment

  • Use clean, food-grade dehydration equipment or oven with drying trays or racks that allow for good air circulation.
    • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
  • Conditioning containers
    • Large, clean plastic or glass container with lid
  • Storage containers
    • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
    • Vacuum packaging is also a good storage option
  • Large bowl (for soaking apples in pre-treatment solution)
  • Colander, strainer or slotted spoon
  • Cutting board
  • Peeler and/or corer, if desired
  • Knife
  • Timer or clock

3. Prepare Ingredients

  • Thoroughly wash apples.
  • Peel (optional) and core apples to remove seeds. Remove bruised areas.
  • Cut apples into 1/8 to ¼ inch thick rings or slice, or into quarters or eighths.
  • Soak apples in ascorbic acid or other anti-darkening /antimicrobial solution for 3-5 minutes.
  • Remove apples from solution and drain well.

4. Dry

  • Arrange pretreated apples in single layers on drying trays.
  • Dry at 140 degrees F (60°C) in an oven or dehydrator.
  • If necessary, turn large pieces over every 3 to 4 hours during the drying period.
    • Fruits can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
    • Dried fruits should be leathery and pliable.
  • Total Drying Time: 6-12 hours in a dehydrator (may take up to twice as long in a conventional oven) 

5. Condition

  • Condition apples by placing cooled, dried fruit loosely in large plastic or glass containers, about two-thirds full.
  • Lightly cover and store in a dry, well-ventilated place for 4 to 10 days.
    • Stir or shake containers daily to separate pieces.
    • If beads of moisture form inside the container return apples to drying trays for further drying, then repeat the conditioning step.

6. Store

  • Store small amounts of conditioned dried apples in moisture-vapor-proof storage containers or bags.
  • Label packages with name of product, date and method of pretreatment and drying.
  • Store in a cool, dry, dark place or in the refrigerator or freezer.
    • Properly stored, dried fruits keep well for six to 12 months.
    • Discard foods that have off odors or show signs of mold.