Apples contain a large number of sugar, vitamins and mineral salts. As not everyone uses sugar, it is necessary to become thoughtful about a way of preparation of apples for the winter. The most suitable way is a drying, however not each grade of apples can fit for this purpose. The most suitable grade for drying are sweet-sour apples of white or yellowish color with a firm and thin skin. Stock up with fruit and berries for the winter, thereby you will avoid winter and spring avitaminosis.
It is required to you
- Knife,
- metal tube,
- apples,
- baking tray.
Instruction
1. Before drying it is necessary to prepare and sort apples. It is for this purpose better to take special sweet-sour grades of apples from which the best dried fruits turn out. Select the whole apples free of defects and not worm-eaten. Carefully wash the whole apples to avoid poisoning with the chemicals used in gardening and agriculture.
2. If to remove a core from apples and to cut off a thin layer of a thin skin, water will quickly be evaporated, and they will quicker dry. For removal of a core it is possible to use any tube from stainless steel. But if you have not enough time, it is possible just to cut apples circles and to dry up, thus, you keep the mass of the useful substances which are contained in a core and a thin skin.
3. There are several ways of drying of apples, one of them is a drying in the sun. For this purpose cut apples on segments or circles and spread out an even layer on a plain surface, it can be the table laid by pure fabric, a baking tray or a grid. Air temperature has to be rather high, otherwise apples can not dry, and decay simply. Apples have to dry at right angle sunshine. It is possible to string small segments of apples on a strong thread and to hang out also a baking plate direct sunshine, so they will take much less place.
4. The second way of drying of apples – in an oven. Spread out the apples cut in segments a uniform layer to a baking tray. At an initial stage of drying make temperature of 50 degrees, thus, the podvyalivaniye of apples will begin to occur. If to include at once high temperature, the surface of apples will become covered by a crust and it will complicate further moisture evaporation. Gradually increase temperature in an oven to 70 degrees, evaporation of moisture will begin to happen a little more intensively. At a final stage of drying, temperature needs to be reduced to 50-60 degrees again and to finally finally dry apples. From time to time open an oven door to bring out of it humidity of air. All process of drying of segments of apples is about 5-6 hours.
5. After apples dried finally, put them in glass jars with densely closed covers or pack into polyethylene sacks and strong tie. Thus, apples can be stored for many years.