How To Make Dehydrated Cinnamon Apples

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How To Make Dehydrated Cinnamon Apples

A few weeks ago I bought 90lbs of apples. Click here to see what I did with the first half. The second half I saved for the dehydrator. Home dehydrated apples are ten times better than that gummy chewy stuff you get in the store labeled dried apples.  With the right equipment they are supper easy to slice and dehydrate. It’s not really that hard even if you don’t have the right equipment.  I filled my dehydrator twice. The first time I made plain dehydrated apples and the second time I made cinnamon dehydrated apples.

How To Make Dehydrated Cinnamon Apples

90lbs of Apples: Part 2

Here’s How I Make Cinnamon Dehydrated Apples Step by Step:

How To Make Dehydrated Cinnamon Apples

  Wash your apples.

How To Make Dehydrated Cinnamon Apples

This is an apple and potato peeler. It’s not the greatest work of engineering (it has it’s problems) but it’s a lot better than peeling apples by hand, even if it does give you a little trouble once in a while. You don’t have to peel your apples to dehydrate them so if you don’t have one don’t think you have to peel all the apples by hand.

How To Make Dehydrated Cinnamon Apples

 The apple fits on like this.

How To Make Dehydrated Cinnamon Apples

  Here you can see the blade peeling the apple.

How To Make Dehydrated Cinnamon Apples

 Here you can see the apple from a different angle.

How To Make Dehydrated Cinnamon Apples

This gadget also slices apples. That’s really why I use it to dehydrate apples. The slices are all uniform and allows the fruit to be done at the same time. You can find the apple peeler on Amazon here. (see below for update)

How To Make Dehydrated Cinnamon Apples

 Chop the slices in half.

How To Make Dehydrated Cinnamon Apples

 Load up your trays.

How To Make Dehydrated Cinnamon Apples

Apples will oxidize (turn brown) in the dehydrator if you don’t use an anti-oxidizer like lemon juice or citric acid. Although there is nothing wrong with oxidized dehydrated apples my boys would prefer non-brown apples. Since I had a lot of apples to slice I went with lemon juice in a spray bottle. (I learned this trick from dehydrate2store) It worked really well and did not turn the apples sour. In the past I have just soaked the apples in a bowl full of water with added lemon juice and honey. The spray bottle is much faster and easier!

How To Make Dehydrated Cinnamon Apples

Load your dehydrator trays in your dehydrator. I have a 9 tray Excalibur Dehydrator.  My apples took about 8 hours.

How To Make Dehydrated Cinnamon Apples

 This is what they look like when they are done.

To Make Cinnamon Apples:

How To Make Dehydrated Cinnamon Apples

 Fill a plastic bag with apples and add enough cinnamon to coat, about 2T

How To Make Dehydrated Cinnamon Apples

 Shake the bag until all apples are well coated.

How To Make Dehydrated Cinnamon Apples

Place the apples on dehydrator trays. I did not add any anti-oxidizer. Since the apples were already brown from the cinnamon I didn’t see any reason to.

How To Make Dehydrated Cinnamon Apples

 This is what the cinnamon apples look like when they are done.

How To Make Dehydrated Cinnamon Apples

I put the apples in the freezer for two weeks to pasteurize them, then I store them in half gallon canning jars. I use a FoodSaver to vacuum pack them.

How To Make Dehydrated Cinnamon Apples

Here is the attachment I use for the vacuum packing. You can find it on Amazon here. For the half gallon canning jars you need to use the wide mouth jar sealer.

How To Make Dehydrated Cinnamon Apples

 Yum!

Update:

How To Make Dehydrated Cinnamon Apples

As you might have noticed the link above goes to this apple peeler, not the green one I used in the post. While peeling and coring the apples my old apple peeler would act up. It would peel only half of the apple or it would only core the apple half way. After doing some research I decided to purchase the one you see above. It’s more heavy duty than my old one and it had great reviews on Amazon.

How To Make Dehydrated Cinnamon Apples

We peeled 10 apples without a problem so I’m confidant that we will have an easier time next time we dehydrate apples.

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Comments

  1. maggi says

    I just bought a big bag of apples and had no idea what I would do with them. well…the dehydrater will be out tomorrow and I will have lots of good dehydrated apples for the winter. thanks so much for putting this up at just the right time for me.
    I am new to your blog and enjoying it.

  2. Kathy says

    I have never heard of putting apples after dehydrated in the freezer for two weeks to pasteurize them. What exactly is the purpose of this? Do you then let them get to room temperature before vacuum sealing them? Do they pick up moisture from the freezer? I’m going to try this method, but wondering the reasoning behind it. I really enjoy reading blog as I do a lot of canning and dehydrating as well.

    • Jennifer says

      When you dehydrate food you don’t heat the food to a high enough temperature to kill insect eggs or bacteria. Freezing the food in a deep freezer for several weeks takes care of the majority of problems that might arise from bugs and bacteria. It’s not 100% full proof some bacteria freezes just fine and will thaw out and still be active. Obviously the ancient Egyptians did not have freezers but they did live in a very dry climate which is helpful in dehydrating. Since I do not live in a dry climate and I have the freezer option available to me it’s just an extra precaution that I take. In addition I find the freezer continues to dry the food out just a bit and as a result I get food that is very similar to freeze dried. You can put them in the freezer before or after you vacuum seal them. No, I have not had a problem with them picking-up moisture from the freezer. However, if they are not at least 90% dehydrated this could be a problem.

  3. Rhonda Behr says

    When you peel the apples don’t throw the peels away! Freeze them and use them (with your apples) to make apple butter. They cook so long that the peels turn to mush. Don’t waste a thing!

    • Jennifer says

      I wouldn’t throw the peels away if these had been organic apples, but they were not. So for that reason I ended up throwing them away.

  4. carla says

    Hi There,
    Just wondering about the methods and benefits of storage. Using the pasteurizing method above, how long do the apples last for on average? Do you have any experience with storing the apples in Ziploc bags? I’ve also read a bit about that method. I am considering getting into dehydrating and I am weighing the benefits
    Thanks,
    Carla

    • Jennifer Osuch says

      Hi Carla,
      I can safely say the apples will last at least a year, probably a lot longer. You can store the apples in Ziploc bags for a short time, but plastic allows air and light in. So they are not considered the best choice for long-term storage.

    • Jennifer Osuch says

      Hi Sandi,
      Yes, plastic bags are fine to store dehydrated fruits and vegetables in, however, keep in mind that they will not last as long without the vacuum sealed environment.

  5. amanda says

    I’m ever so slightly confused. I’m new to this, actually I’ve never done this. Am I correct to think that after you dehydrate the apples you put them in a glass container? and then in the freezer for two weeks, bring it out and then vacuum seal it? thanks

    • Jennifer Osuch says

      Hi Gerald,
      Not everyone likes to use plastic bags because there is some concern about chemicals from the plastic leaching into the food. Some people prefer to use glass jars and so I thought I would demonstrate that glass jars will freeze just fine.

    • Jennifer Osuch says

      Hi Marilyn,
      Almost any apple will work for dehydrating. My favorite is Honeycrisp apples. No, I do not add sugar but you can if you prefer.

  6. jeanie says

    I misplaced my manual that came with my dehydrator so This was so helpful. I was looking for the temp and hours thanks

  7. Jim Rankin says

    Save the peels and core(not the seeds) from fresh-picked apples (unwashed and not rinsed) and put them in a glass container or crock, pack tightly and cover with non-chlorinated water. Place a weight ( I use a trash bag filled with water) on the apples and put in a dark place ( 50-75 degrees F) for about 6-8 weeks and siphon off the best natural cider vinegar you’ve ever tasted. You can save the mother to start other lacto-fermented foods such as sauerkraut. The vinegar siphoned off may get a little cloudy, but it’s all part of being the Real thing. You may never want “distilled” vinegar again.
    The trash bag idea works great on Krauthammer also because it creates a tight seal and eliminates the need to remove scrum or messy cheese cloth.

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