Dried Apples

• 2 tablespoons fresh lemon juice
• 2 cups water
• 8 apples, peeled, cored, and cut in 1/4-inch-thick slices

1. Preheat the oven to 150F.
2. Combine the lemon juice and water in a large bowl and add the apple slices; this will keep the apples from oxidizing and turning brown.
3. Drying them without dipping them in this acidic mixture will cause the apples to turn slightly brown but will in no way affect the taste.
4. Arrange the apple slices on wire cake racks in a single layer, making sure not to overlap the edges.
5. Air circulation around the apple slices is important when drying.
6. Using a cookie sheet will work, but the apples will need to be flipped several times during the drying process.
7. Bake for 6 to 8 hours, rotating the racks once during the cooking process for more uniform dried apples.
8. The apples should be flexible and not brittle when removed from the oven.
9. The surface of the apples should be dry, not wet or tacky.
10. Let the apples cool for 30 minutes and then store in a vacuum-sealed bag or a plastic storage bag with the air removed.
11. Dried apples will keep for 6 to 8 months or longer if frozen.
12. Oven

lemon juice, water, apples

Taken from www.epicurious.com/recipes/food/views/dried-apples-377319 (may not work)