In the oven you need the lowest heat possible and wedge the door open a bit for air flow. I used to use the cooler oven on my parents' Aga which was perfect but it also works with a fan oven. I store all my dried apple in big Kilner jars. They're crunchy and snap easily when dry and you can usually tell if they're a bit moist still. Banana chips from the shop are usually fried to make them crunchy. I've dried a few bananas and they're much more chewy than you expect.
If you can keep your head, while those around you are losing theirs, you may not have grasped the seriousness of the situation.
Ferdinand2000you can do whatever you like with it - use it as a spread, on ice cream, porridge. It's just a way of preserving apples in a thick form rather than as a puree. Just make sure it's sweetened to your level - sweet like jam or tart like coulis or a compote.
So I have my Apple Rings in a slightly crunchy state.
But it’s one hell of a process to get about 50 apple snacks. There must be a better way.
This is 3-4 days air drying, then a further 5 hours in an oven at 70C with the door ajar or opened every 30 minutes to let the moist air out to finally finish.
And if they were totally oven-done some of the recipes say only two or three trays. how much electricity is that per ring?
Dehydrator would be better but that is still 5kWh for one 20 hour session at 250W.
I am wondering if a warming drawer is a better weapon for this than an oven, since it is designed to run at under 100C and has a more sensitive low temperature thermostat. And a small stack of traditional wire cooling trays would get a lot more apples in than one per shelf in an oven .. who has 8 shelves in their oven this side of the bacon warmer in a burger van.
Will try the next lot there. now to save up for some more Kilner Jars.
“Rivers know this ... we will get there in the end.”
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Is it a jam, a preserve or a sauce, for example?
I can imagine having it on fruitcake with Wensleydale or White Stilton cheese.
For fun with rum, try a rumpot.
https://www.youtube.com/watch?v=EHusMinqUUU
But it’s one hell of a process to get about 50 apple snacks. There must be a better way.
This is 3-4 days air drying, then a further 5 hours in an oven at 70C with the door ajar or opened every 30 minutes to let the moist air out to finally finish.
And if they were totally oven-done some of the recipes say only two or three trays. how much electricity is that per ring?
Dehydrator would be better but that is still 5kWh for one 20 hour session at 250W.
I am wondering if a warming drawer is a better weapon for this than an oven, since it is designed to run at under 100C and has a more sensitive low temperature thermostat. And a small stack of traditional wire cooling trays would get a lot more apples in than one per shelf in an oven .. who has 8 shelves in their oven this side of the bacon warmer in a burger van.
Will try the next lot there. now to save up for some more Kilner Jars.