Drying Fruit in the Oven

Appears in
Farmhouse Kitchen
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About
Most fruits will take from 4–6 hours to dry with an oven temperature between 110–150°F.

Apples (1): Choose firm, not over-ripe, apples. Wash, peel, core and slice into rings ⅛–¼ inch thick. Drop at once into cold water.

To prevent discolouring add 1 oz. of cooking salt to each gallon of water. When all apples are prepared, drain them well and pat dry with a cloth. Spread the rings with the edges slightly overlapping on baking trays or oven racks covered with cheese-cloth. Place the trays of apple rings in a cold oven and heat gently to about 110°F. Then open the oven door and allow the temperature to rise to 150°F. Test for readiness by squeezing—if no water comes out, the fruit is done. Be careful not to over-dry—it should be pliable but not crackle. As soon as it is ready, cool it as quickly as possible to prevent shrivelling.