A wonderful kind of dried fruits - dried apples, the benefits of using them for food are significant, because they contain even more useful substances (vitamins, pectins, microelements) than fresh per unit weight and volume. So, if possible, prepare. In the autumn-winter-spring period, we will be greatly pleased with such reserves.
It should be noted that curing means drying in a natural way in the open air, always in the sun. It is clear that such technology is more suitable for individual country houses and is more applicable in a warm climate. In a simpler version, apples are dried in ovens or in ovens, but industry substitutes concepts for promoting products. Dried, of course, better than dried, but also so good.
Some recommend cooking sundried apples with sugar and cinnamon. It seems that you can do without these ingredients. Apples learned how to dry (as well as dry) long before the sugar appeared in its pure form in a wide national way, and even more so - sugar. A very useful cinnamon distorts the wonderful taste of dried apples , and sugar is completely unhelpful.
Recipe for dried apples
Purely washed and dried ripe apples are cut into slices with a thickness of about 7 mm and laid out on baking trays, or on boards, or on clean cloths (or as mushrooms bottom to thread). Slices should be placed freely. Now you have to dry it. In the air, in the sun. Sometimes we turn over.
How to dry in the oven?
With a Russian stove everything is simple: you place baking trays with apples in a heated, but already cooling furnace, loosely cover the damper and wait until the oven cools to the full (in a good version this occurs within 16 hours). Just by this time apples are ready. If not ready - repeat the cycle or finish in a light, dry ventilated room, under a canopy or in the sun.
Dried apples (dried) in the oven
With the oven - a little more complicated. The main thing is not to hurry. We place baking trays with apples in the oven and weave at the lowest temperature. The door should be slightly ajar, well, if there is a forced ventilation mode. We dry in 3-4-5 receptions with interruptions to cooling (all depends on the specific oven).
Ready-dried cured apples should have a pleasant sweet and sour taste, a pleasant aroma and a golden-cream ruddy, beautiful color on the cut with a slightly darker skin tint. Well-knotted apples are elastic in bending, do not stick to hands and do not stain them. Store better in cardboard, paper or linen bags.
Dried apples have a caloric value of about 210-245 calories per 100 g of the product (all depends on the original sugar content of the fruit,
It should be noted that although jerked apples are well used for making delicious compotes and confectionery, it is better not to expose these wonderful dried fruits to additional heat treatment. And so their better ... just chew, serve for tea or make infusions in a thermos, pouring water, having a temperature of not more than 80 degrees C. In the alternative - a water bath. Thus, we keep the maximum of useful substances.