To the last comment who burned the apples, did you use 200F or 200C that would make a big difference!
02/20/2015 - 12:46am
Hello, I came upon your instructions here, while looking for instructions that encompassed my oven's temperature range (lowest temp: 170 Degrees). The first set of instructions had a temperature range of 130 to 160 degrees, plus different preparation procedures.
The first set of instructions included many other oven dried fruit options; apples, pairs, peaches, bananas, plums, grapes, oranges, cherries, strawberries, and apricots.
My question is: Are your apple procedures applicable to the fruits I mentioned above? If not, do you have procedures for the fruits mentioned above?
I'm currently soaking the apples, and this is my first time ever trying something like this, but should it work out ok, I would like to dry some of the other fruits mentioned above as well. Living alone doesn't allow me to purchase large quantities of fruits (translated as costing more per purchase), and drying fruit would really help out.
10/19/2014 - 3:00pm
I believe I followed the recipe to the t. After a half hour in the oven they burned to a crisp and tasted terrible. What could have gone wrong?
09/26/2014 - 4:05pm
Should it make a difference in time if you core/peel the apple first
09/25/2014 - 2:44pm
One thing with dehydration is to use different equipment when drying meat from any other product. Does not matter how careful you are, bacterial material does remain. I use a complete different dehydrator for meat.
Also, do not use expensive irreplaceable pans or grids to dry on. The process can and will remove the finish, ultimately you can have a nickel finish on food you won't be happy about.
I dry my roma tomatoes and my herbs all the time, doing apples/pears from the trees now, peppers, egg plant, etc next. Hope to try out beets this year. If not good reconsitituted, it would make for good food coloring base as a powder.
09/25/2014 - 2:35pm
We hated our dehydrator so much, we've been drying jerky in the oven for years. But instead of drying flat and having to flip, we hang over metal skewers and use the oven rack to separate the fruit or meat.
01/12/2014 - 4:19pm
12/25/2013 - 1:28am
awesome! my rabbit LOVES these!
10/16/2013 - 11:45am
Sorry for the confusion about the oven racks. In this recipe, we recommend drying two trays of apples at a time, so you will want to position one oven rack in the upper third of your oven and another rack in the lower third. When drying the apples, one tray should be on the upper rack and the other on the lower rack. Typically, the apples on the bottom of the oven will dry a little faster, but you could change pan positions about halfway through drying. Thank you for your question and we hope you try the recipe.
~Stacy Fraser, Test Kitchen Manager
10/08/2013 - 3:42pm
I'm confused about the oven rack instructions. Does it mean position a rack in middle of oven or one rack in the upper area and one in the lower area. If so, which rack do you place the apple pan on? Can someone please clarify?