There are zillions of recipes for drying apples, and many of the pages suggest soaking the slices in a soluation for five minutes.
In your experience (if any!)
(1) Which is better to delay oxidation, salt solution, or lemon juice solution?
(2) Why should I use lemon juice (citric acid) solution rather than vinegar (acetic acid solution)?
(3) Would slow-drying in the oven be a better method of drying.
(4) If you live in Arizona, please do not suggest sun-drying to me.
Thanks.
Chris
Inhibiting oxidation of sliced apple
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- PlutoniumLounger
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Inhibiting oxidation of sliced apple
There's nothing heavier than an empty water bottle
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- GoldLounger
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Re: Inhibiting oxidation of sliced apple
or get yourself as device designed to dry out foods!
Dehydrating apples
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The drying time will vary depending on which method you use, the moisture content of the apples, and how thick the apple slices are. Drying apples in a food dehydrator takes between 12 and 24 hours. Drying apples in the oven takes between 10 and 20 hours.
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Genealogy....confusing the dead and annoying the living
Genealogy....confusing the dead and annoying the living
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- UraniumLounger
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Re: Inhibiting oxidation of sliced apple
I don't live in Arizona so I suggest sun drying!
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