Drying of sour and sweet-sour grades of apples – a practical method for the subsequent preparation of compotes in the winter. Sweet fruits of apples in a dried look lose the taste. Housewives often are interested in how it is necessary to cut apples for drying.
Collecting and cutting of apples
Before beginning to dry apples, it is necessary to prepare the stock, necessary for process: buckets, knife and big bowls. Besides, in pharmacy it is necessary to get rubber caps for fingers. If not to make it, then there is a risk to get small wounds on fingers.
As raw materials apples suit for drying sub-standard, slightly begun to rot and with a wormhole. During cleaning all areas damaged in one way or another are removed. Cutting of apples is made for drying a la carte. An optimal variant is cutting of a half of a bucket of fruits for once. It takes away about from ten to fifteen minutes of time. However the cut fruits begin to darken and be oxidized already at this time. As a result apples lose the external presentation, but, despite this, they quite suit for house consumption.
Apples are cut by rather identical segments, only then drying-out of apples will happen evenly. Thickness of each segment has to be no more than five millimeters. It is possible to cut segment more thinly.
Councils for the correct drying of apples
That drying of apples was made correctly, it is necessary to observe some main recommendations. For drying usually select apples of an identical ripeness level and high quality. Segments of a fruit have to be the identical thickness and one size. Apples keep in the added some salt water that fruits didn't darken and were better stored. Drying of apples is surely carried out in the sun. It isn't necessary to be engaged in drying of apples in cloudy days. The baking plate a canopy, on a thread is the most convenient to dry the apples cut by circles. In the best way drying of apples is carried out under a gauze on plywood boards, on a tin roof, under a canopy - in any aired room. The cut apples are displayed in one layer. During drying they need to be altered every day. At the same time it is necessary to watch that fruits didn't stick together. At sunny and windy weather the drying of apples takes time period from a week to ten days. If to carry out drying of apples in the closed dark room, then term increases to their readiness. Correctly dry-through apple segments will have yellowish color subsequently. They will keep the elasticity, won't crumble and emit juice. Store dried apples in linen sacks, cardboard boxes or glass jars a baking plate a cover. It is necessary to watch that apples didn't absorb in themselves other smells. For definition of readiness of dried apple one segment is broken in half. If from a fruit juice begins to flow, then apples need to be dried still. If segment doesn't break, then, most likely, apple was overdried.