How to Dehydrate Apples
This post may contain ambassador, sponsored or affiliate links. Feel free to read my disclosure policy.
Dehydrated apples are incredibly versatile! Not only are they a delicious and healthy snack on their own, but they’re great in baking and cooking, add flavour to teas, and can even be ground and used in spice rubs.Â
Snapshot
Special Prep
Peel, core & cut
Temperature
135°F
Time
10-12 hours
Mass Change
Approx 80% decrease
How to prep apples for dehydrating
Apples simply need to be peeled (optional) and then sliced, diced or shredded, and thrown into the dehydrator.Â
If you’re doing rounds, you’ll want to core the apples as well. For any other style, you can simply cut around the core.Â
An extra step to keep apples from discolouring
This preparation step is completely optional and up to personal preference. I personally skip this because it’s primarily for aesthetics. But if taking extra measures to prevent your apples from discolouring is something you’re interested in, it can be done! You can either lightly coat or spray the apple slices with lemon juice or an ascorbic acid based product before dehydrating. Keep in mind that both routes will slightly alter the taste of the apples.Â
How to dehydrate apples
Basic steps:
- Wash and peel apples (peeling is optional but recommended for most uses – see notes)
- Optional: Core apples (If you’re doing rounds, you’ll want to core the apples as well. For any other style, you can simply cut around the core)Â
- Slice, dice or shred apples into the desired size or shape (but no more than 1/4″ thick)
- Optional: Lightly coat or spray the apples with lemon juice or an ascorbic acid based product
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping as much as possible)
- Place in dehydrator and dehydrate at 135°F for about 10-12 hours
It’s that easy!
Notes:
- A mesh liner is recommended Â
- Dehydrating times may vary (the water content in the apples, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Â
How do you know when apples are fully dehydrated?
Apples will be dry to the touch and somewhat stiff, but flexible. They should easily break when bent or torn. No moisture should excrete when split in half and squeezed.
Jar test: If eager, you can place your apples in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the apples become tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate apples. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
80%
The mass and weight of apple decreases by about 80% once dehydrated.
Ex. 1 medium apple
- Pre-dehydrated:Â 1 apple |Â 143g | 1 cup cubedÂ
- Dehydrated: 1 apple | 25g | 1/3 cup cubed
Check out our shop!
A collection of handy knick-knacks to elevate your outdoor cooking experience
How to store dehydrated apples:
Here are some tips to help you maximize the shelf life of your dehydrated apples:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, apples should have a shelf life of several years.
Â
Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating Dehydrated Apples:
Dehydrated onion to water ratio is typically 1 : 1 – 1.25
Per 1/4 cup (~7g) of dehydrated apples:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use an oven to dehydrate apples?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Apples need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the apples or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Apples
Dehydrated apples are incredibly versatile! Not only are they a delicious and healthy snack on their own, but they're great in baking and cooking, add flavour to teas, and can even be ground and used in spice rubs.Â
Notable Equipment
- 1 Dehydrator
Ingredients
- 2 whole apples
Instructions
- 1. Wash and peel apples (peeling is optional but recommended for most uses - see notes)
- 2. Optional: Core apples (If you're doing rounds, you'll want to core the apples as well. For any other style, you can simply cut around the core)Â
- 3. Slice, dice or shred apples into the desired size or shape (but no more than 1/4" thick)
- 4. Optional: Lightly coat or spray the apples with lemon juice or an ascorbic acid based product
- 5. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (no over lapping)
- 6. Place in dehydrator and dehydrate at 135°F for about 10-12 hours
Notes
- You can leave the peels on if preferred. That being said, I typically only recommend this with organic apples (that haven’t been coated with a protective wax) as the wax could interfere with the dehydrating process. The peels will also be hard once dehydrated – I prefer the texture and versatility of dehydrated apples without peels.Â
- A mesh liner is recommended for apples - especially if doing shredded or diced (otherwise they may fall through the trays)
- Dehydrating times may vary (the water content and thickness of the apples, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Tried this recipe?
Click on the stars to leave a rating!
Share:
Leave a comment or question:
0 Comments
The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
