Apples should be ripe but not over-ripe. Using a silver or stainless steel knife, peel and core the apples and cut into rings about quarter of an inch thick. Put into a basin of salt water immediately (use ½oz salt to one quart water) and leave for ten minutes. The rings should be threaded on a stick which can rest on the runners of an oven, and the rings should not touch each other. Dry at 150°F, 75°C, for some hours. Apples should be like dry chamois leather, moist and pliable. Cool in the air before packing tightly in paper bags, or in dry jars or tins. Store in a dry, dark place.
It is best to soak dried fruit for twenty-four hours before cooking, and to use the water used to soak them for cooking too; flavour it with