Preparing dried apples at home and using them

Apples are one of the healthiest fruits that help improve human health and saturate the body with minerals and trace elements. They are available all year round, but, unfortunately, after only 2 months of storage, seasonal locally harvested apples lose most of their nutrients. To preserve apples with their original supply of nutrients, you can use the long-known drying method. Dried apples, the health benefits and harms of which are constantly being studied by nutritionists, can saturate the body with vitamins all year round, thereby successfully combating seasonal vitamin deficiency.

Chemical composition, calorie content of dried fruits

The calorie content of 100 g of product is 346 kcal. For example, the same amount of fresh fruit contains a maximum of 52 kcal. Almost 98% of all energy is present in carbohydrates. 100 g of dried apples contain 93.5 g of carbohydrates, which is 374 units in calories. Fats - 1.32 g, proteins - 1.32 g, fiber - 12.4 g, sugars - 81 g. Dried apples contain all the vitamins necessary for the normal functioning of the body:

A - 4.0 μg;
Beta-carotene - 35.0 mcg;
E - 0.8 mg;
K - 4.3 μg;
C - 2.2 mg;
B – 26 mg.

Minerals:

Potassium - 640.0 mg;
Sodium - 124.0 mg;
Phosphorus - 55.0 mg;
Magnesium - 22.0 mg;
Calcium - 19.0 mg;
Iron - 2.0 mg;
Zinc - 0.3 mg;
Copper - 0.3 mg;
Manganese - 0.1 mg;
Selenium - 1.8 mcg.

Dried apples are most valued for their large amounts of ascorbic acid, potassium, magnesium, sodium, phosphorus, and iron. With regular consumption of dried fruits, you can increase the body's protective functions and avoid many pathologies.

Beneficial properties of dried apples

Apples have a beneficial effect on the entire body, and in certain pathological conditions they are used as a medicine. The beneficial properties of dried fruits are endless.

Heart, blood vessels

Apples contain a large amount of magnesium and potassium. These are the main components responsible for the normal functioning of the cardiac, vascular, and circulatory systems. Dried fruit drinks strengthen blood vessels, cleanse the blood of toxins, improve blood circulation, and normalize heart rate. Regular consumption helps to avoid heart attacks, strokes, coronary disease, and atherosclerosis. It is recommended to eat dried apples and drink drinks made from them during the recovery period after a heart attack or stroke.

Stomach, intestines

Apples contain fiber, which stimulates intestinal motility. When consumed correctly, dried fruits eliminate constipation, restore intestinal microflora, and eliminate stagnation. Pectins remove toxins, waste products, waste products of harmful microorganisms. A drink made from dried apples improves digestion and restores the mucous membrane of the digestive organs. It is recommended to drink for pancreatitis. And by improving the intestinal microflora, the percentage of absorption of nutrients increases. Local immunity is strengthened, the body's protective functions are increased.

For immunity

Dried apples contain a large amount of ascorbic acid, which is involved in the formation of immunity. Regular consumption of dried fruits strengthens the immune system and increases resistance to viral and cold diseases. Moreover, dried apple compote has a pronounced anti-inflammatory and antitussive property. It is recommended to drink the broth if you have vitamin deficiency, or after a protracted illness, to restore strength. And also with mental and physical fatigue. Dried fruits will help restore hormonal levels, which also has a beneficial effect on the immune system.

Skin, hair

Apples contain antioxidants and contain large amounts of calcium. With regular use, nails and hair become stronger and skin condition improves. Apple juice is also used as a hair rinse. Hair becomes manageable, silky, the process of hair loss stops, and split ends are eliminated. Antioxidants slow down the aging process of cells and prolong youth.

Indications for use

Eating dried fruits is beneficial for absolutely everyone, but in some pathological conditions, eating apples is mandatory.

Main indications:

tendency to constipation;
swelling;
excess weight;
toxicosis;
metabolic disease;
elevated cholesterol levels;
weak blood vessels;
kidney and liver diseases;
joint diseases;
arthritis;
osteochondrosis;
weak immunity;
avitaminosis;
chronic fatigue;
weakness;
decreased performance;
heavy physical activity;
stagnant processes in the urinary and gallbladder, the presence of sand;
low hemoglobin level;
high blood pressure;
diabetes.

In addition, dried apples are recommended for use in cases of intestinal dysbiosis, after childbirth to restore strength, and during lactation to increase the amount of milk.

Dried apples for babies

Apples are considered the safest product. This is one of the very first fruits that are allowed to be given to babies. Dried fruit is given to a child to chew on when teething, itchy gums, or sore gums.

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Dry apples have a rather hard structure, so they take a long time to soften under the influence of saliva. They start giving compote at 6 months. A sugar-free decoction normalizes intestinal microflora, strengthens the immune system, and saturates the baby’s body with useful components. The drink will help with constipation and colic.

Dried fruits for pregnant and lactating women

During pregnancy, a woman's body experiences enormous stress. Serious changes in hormonal levels occur, immunity decreases, and the internal organs of the system work under load. At this time, the supply of nutritional components to mother and child is very important. Dried apples are allowed to be eaten instead of sweets and to make compotes.

Beneficial effects on the body of a pregnant woman:

eliminate signs of toxicosis;
saves from constipation;
speed up digestion;
relieve swelling;
strengthen blood vessels, improve blood circulation;
keep the hemoglobin level at a normal level;
replenish the body with folic acid, calcium, potassium, magnesium, and other beneficial substances;
treat dizziness, headache;
improve overall well-being, normalize emotional state.

Dried apples are no less useful for nursing women. During this period, the body needs to fully recover from pregnancy, childbirth, and also ensure that the baby receives nutrients through breast milk. The broth is allowed to be drunk from the first days of feeding. The drink will relieve colic and help the intestinal microflora to form. It is recommended for a woman to drink if her child has constipation or problems with bowel movements. To avoid an allergic reaction in a baby, you should eat yellow apples.

Benefits for weight loss

The calorie content of dried apples is high, but they are allowed to be consumed while losing weight. This phenomenon is explained by the fact that you can’t eat a lot of dry fruits, and in most cases drinks are prepared from them.

Dried apples stimulate intestinal motility, remove toxins, and improve the functioning of the digestive tract.
They have a diuretic effect, remove excess fluid from the body, thereby reducing weight.
Accelerate metabolic processes, stimulate fat burning.
They saturate the body with useful components, preventing vitamin deficiency, weakness, irritability during a strict diet or food restrictions.

Any diet requires drinking plenty of liquid. However, many drinks are prohibited. You can drink the decoction without sugar or with a small amount of it. In addition, it is recommended to arrange fasting days on a special compote. During the day they only drink the decoction. During the day, the body is cleansed of toxins, waste, harmful substances, and about 900 g of excess weight is lost. Fasting days are useful for monitoring and maintaining achieved results.

Casserole

The aromatic casserole is prepared from the following ingredients:

150 g sweet crackers;
half a stick of butter;
1 kg dried apples;
150 g seedless raisins;
7 large eggs;
lemon zest;
a glass of sugar.

Cooking process:

Boil dried apples and rub through a sieve, or grind in a blender.
Grind the egg yolks with sugar and softened butter. Beat the whites separately.
Crush the crackers and mix with apples. Add beaten yolks and whites. Add raisins, scalded with boiling water, lemon zest and stir well.
Place the mixture in a mold or on a baking sheet, level it, brush the top with egg and sprinkle with sugar. Bake in the oven until browned.
The casserole is served with sour cream or cream.

Dried apples for pancreatitis

During an exacerbation, fruits, including dried ones, are excluded. After the acute symptoms disappear, apple decoction is the first diet ingredient that can be consumed. The drink facilitates the work of the pancreas and helps to recover.

During the period of stable remission, drinking compote and eating dry fruits is allowed in moderation. If you are prone to diarrhea, it is recommended to add pears to dried apples. The multi-component drink reduces acidity, improves well-being, and prevents exacerbation.

Recipe 6. Dried apples in the oven with cardamom

Ingredients:

• two kg of apples;

• half a lemon;

• 1500 ml water;

• one art. a spoonful of ground cinnamon and cardamom.

Cooking method:

Pour water into a container one and a half or two centimeters deep. Squeeze the juice of half a lemon into it. Stir.

We free the fruits from the core.

Cut the apple peel as thinly as possible.

Dried fruits for diabetes

The glycemic index of drying is 25 units. It does not require large amounts of insulin to digest the product. Sugar remains normal. Moreover, a drink made from dried fruits helps keep glucose levels normal, activates metabolic processes, and helps cope with excess weight.

Drying improves blood quality, removes toxins from the body, and stabilizes overall health. Thanks to its diuretic effect, it eliminates congestion and normalizes the functions of the genital organs. For diabetes mellitus, it is recommended to prepare dried fruit from sweet and sour varieties, and cook compote without adding sugar.

Daily norm

Experts allow an adult to eat 6 slices per day. However, in the absence of chronic diseases of the digestive tract, even 20 pieces will not harm. You can eat them instead of sweets. The whole secret is that you can’t eat too many dry fruits.

They are hard and take a long time to chew. In addition, dried apples are most often consumed in the form of drinks. You are allowed to drink up to 1.5 liters of decoction per day. There will be no overdose, since the same food quickly gets boring. After a week you will not want to drink large quantities of the decoction. But during its intensive use, the body will be saturated with useful substances, and overall well-being will improve.

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Recipe 2. Dried apples in an electric oven

Ingredients:

• apple fruits – 2.5 kg.

Cooking method:

Let's wash the apples under the tap. Cut it in half and remove the core using a knife.

Cut into slices and place on a baking sheet.

Let's put it in the oven.

Turn on the upper and lower heating modes and the fan. Let's set the temperature to 50 degrees.

We dry the apples for 12 hours. We periodically check their condition.

Store the finished product in an airtight glass jar to prevent moisture from entering.

Healthy recipes

Drinks are prepared from drying. Use only apple slices or add other dried fruits - pears, dried apricots, raisins. When additional components are added, certain properties of dried apples are enhanced.

Compote

It's very easy to do. The dryer is washed, filled with clean water, and brought to a boil. Reduce heat, cook for 15 minutes. If desired, you can add sugar to taste. Let it brew in a warm place for 1 hour. Can be consumed by the whole family in unlimited quantities. The drink is especially useful in winter during the cold season, and in spring for vitamin deficiency. Just don’t get carried away with compote if you have low blood pressure, but if you have hypertension, the drink quickly normalizes your blood pressure.

Decoction

Prepared identically. Just add more drying, and simmer the broth over low heat for about 1 hour. Then let it brew. Serve cold or warm. You can add sugar if desired. Usually dried pears are added to this decoction. It turns out to be a healthy drink for the digestive, cardiac, vascular, and nervous systems.

Vitamin infusion

During cooking, vitamins and some minerals are destroyed, so the infusion is considered the most useful. Dried apple slices are washed and poured with boiling water. Cover with a lid and let sit for 15 minutes. Throw in a slice of lemon and add a spoonful of honey. Healthy tea is ready. An excellent remedy for colds, high blood pressure, vitamin deficiency, and hormonal imbalance.

winter recipes

But not until it cools completely, but so that you can pick it up. Naturally, the nuts need to be chopped and the candied fruits finely chopped.

Next, use your imagination in what you want to make your apple candies. You can melt chocolate, make coconut flakes, chopped nuts, powdered sugar, colored sprinkles and much more.

Before you start making the candies, lay out the parchment paper so you have somewhere to place the candies to dry.

So, wet your hands a little in water and roll the applesauce into balls (you can use any shape you want), then dip it in chocolate or roll it in whatever you want and place it on parchment, let it dry and cool completely.

Prepare the jars in advance, wash, sterilize and fold the finished apple candies. Place parchment paper on top of the neck of the jar, cover with a plastic lid, and place in the refrigerator.

That's it, friends, the awesome apple candies are ready! As you can see, there is nothing complicated, but what a pleasure it is to eat them! The adults are pleased, the children are delighted and everyone is happy. Try it and bon appetit!

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Jam

. Peeled and seeded apples are cut into slices or pieces, 15-20 mm thick. To protect against darkening, cut apple slices should be kept in a 0.1% solution of citric or tartaric acid (1 g of acid per 1 liter of water). Then the apple slices are blanched in boiling water for no more than 10 minutes, after which they are cooled in cold water. Apples with tender pulp should be blanched for 4-6 minutes in sugar syrup of 30% concentration (340 g of sugar and 790 g of water per 1 liter of syrup) at a temperature of 80-90 ° C. The water in which the fruits were blanched is filtered and sugar syrup of 50% concentration is prepared on it (for 1 liter of syrup 600 g of water and 600 g of sugar), hot (temperature 80 ° C) syrup is poured into apples placed in an enamel basin, and stand for 6 hours before the first cooking.

The jam is cooked in four steps. For 1 kg of apples take 1.5 kg of sugar. The sugar remaining after preparing the syrup is divided into four parts and added at the beginning of each cooking in the form of syrup of 60% concentration (780 g of sugar and 520 g of water per 1 liter of syrup). Before the first cooking, the slices are placed in a colander, a quarter of the syrup of 60% concentration is added to the syrup and boiled for 7-10 minutes. At the end of boiling, place the folded slices into the boiling syrup, remove the basin from the heat and leave for 8 hours. The second, third and fourth cookings are carried out in the same way. At the end of the first cooking, the boiling point of the syrup should be 102 ° C, at the end of the second - 103, at the end of the third - 104. At the end of the fourth cooking, the jam is boiled until tender (see p. 7).

If the jam is packaged with a hermetically sealed seal, then at the end of the fourth cooking the boiling point should be 105 °C. Hot jam is packaged in heated dry jars, closed with boiled lids (unvarnished ones are possible), hermetically sealed, turned upside down and cooled.

If the jam is packaged without hermetically sealed, then its boiling point at the end of cooking should be 108 ° C

Paradise apple jam

. Apples are sorted by degree of ripeness, damaged ones are discarded, the stalks are cut off in half, washed, allowed to drain, the fruits are pricked and blanched in boiling water for 3-4 minutes, after which they are cooled in cold water. The prepared apples are placed in an enamel basin and poured with boiling sugar syrup, prepared at the rate of 1 kg of sugar and 300 g of water per 1 kg of apples, and left for 4 hours. Then the mixture is boiled for 15 minutes and again kept for 4 hours, after which it is boiled for 15 minutes and stand for 4 hours. The third time the jam is boiled until tender (see p. 7). The finished jam, while hot, is poured into heated dry jars, covered with boiled lids, hermetically sealed, turned upside down and cooled.

What varieties of apples are best used for drying?

When choosing the right fruits, you should pay attention to several factors:

Small fruits decrease in size during drying, so it is better to take medium, large apples with a small seed box.
The main value is the pulp, so the fruits must have thin skin.
Sweet varieties are tart and have low taste. It is better to take sweet and sour varieties. During cooking, the acidity is reduced and sweetness is added. But compote from such apples produces a rich sweet and sour taste.
Autumn varieties are best suited for drying. They have dense, juicy pulp, which retains the desired shape during heat treatment.

The best varieties for home cooking are Antonovka, Aport, Pepin, Titovka.

Dried apples in the oven - general principles of preparation

All varieties of apples, without exception, are suitable for drying. But when there is a large choice, it is better to give preference to fruits with a small seed pod and thin skin. Apples should taste sweet, sour and aromatic.

Before drying, fruits are washed and dried. Wormholes and bruises are removed.

The apples are cut into quarters and the core is cut out. The fruit is cut into slices about half a centimeter thick.

If there is a special device, then with its help the core is removed from a whole apple. Then the fruits are cut into rings of the thickness indicated above.

When dried fruits are prepared exclusively for compote, the core can be left.

Apples are scattered in one layer on a baking sheet. It should be covered with baking paper.

The baking sheet is loaded into the oven for an hour (60 degrees). During this time, the apples will slightly wilt.

Then the temperature increases to 70, and at the very end of drying - to 80-100.

The oven door can be left slightly ajar.

The process takes from 6 to 12 hours. Every 50 minutes the apple pieces are mixed.

To diversify the taste of dried fruits, you can add cinnamon, cardamom, citric acid and regular sugar.

When the apples reach the desired condition, their size will decrease significantly. Cooled dried fruits are placed in fabric or paper bags. Boxes of chocolates will also work.

Dried apples are stored in a dark and cool cabinet, which is periodically ventilated.

How to dry apples correctly

Fruits need to be washed and dried. If the drying is to be used as a delicacy, the core must be removed in any convenient way. When using drying to make drinks, you can skip this preparatory stage and immediately start cutting apples. The thickness of the slices is no more than 5 mm.

To prevent the fruits from losing their attractive appearance during the cooking process, they are soaked in a saline solution for 15 minutes. And 1 bucket of liquid will need 100 g of table salt. The color will also be preserved if you sprinkle them with lemon juice before drying.

If you need to add sweetness to the drying, soak it not in salty, but in sweet water. However, it is worth considering that salted apples will repel pests, while sweet ones, on the contrary, will attract them. After carrying out the preparatory procedures, they proceed directly to drying. There are several ways. Choose the appropriate one.

Drying apples in the sun

Suitable for hot regions. Place the fruit slices in a single layer on a baking sheet and place in a sunny place. In the old days, the roof was used for these purposes. You need to turn the dryers over daily, and be sure to put them indoors at night so that they do not re-absorb moisture. You can also hang fruit slices on a string and cover with gauze to protect them from insects. In hot sunny weather, apples dry out in 4 days. If dried in the shade, this will take a week. The method is more suitable for drying summer varieties of apples, since in the fall the sun does not shine hot enough to fully dry the slices.

There are many disadvantages of this method. When the weather changes, the apples rot before they reach the desired consistency. Drying infests pests and flies lay eggs. Before use, be sure to pour boiling water over the product and wash thoroughly.

Oven drying

A convenient and accessible way for everyone. The prepared slices are laid out on a baking sheet in one layer or on a wire rack. The oven is preheated to 70 °C. Place the apples and open the door slightly to let the moisture out. When the slices become golden brown - after about 2 hours, the temperature is lowered to 55 ° C and the fruit continues to dry.

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It will take a total of 7 hours to prepare the drying. You need to turn the dried fruits periodically to prevent them from burning. The finished drying has a pleasant yellow-brown color. The disadvantage of this method is the length of the process. You have to keep the oven on for 7-10 hours.

Microwave drying

A modern fast way to prepare drying. Place the slices in a single layer on a plate. Turn on the microwave for 30 seconds. Take it out, turn the slices over, and turn them on again for 20 seconds.

The disadvantage of this method is its constant presence. You need to turn on the household appliance over and over again and not leave it. But in a couple of hours you can dry a bucket of apples.

Apples in an electric dryer

The most convenient, simple way of cooking. Thin slices are placed in one layer on the grates and the appliance is turned on. After a couple of hours, the finished product is obtained. You can dry several buckets of fruit in a day without much difficulty.

The color of finished dried apples depends on the cooking method and variety. But they should not be burnt, moldy, stringy, or too dry. Consuming a low-quality product leads to side effects.

Apple candies

If you have a large harvest of apples and you have already dried them, soaked them, made jam, etc., then I would also like to suggest you make your own homemade apple candies.

Everyone in our family loves apples, and how can you not love them?

After all, they contain so many useful things, including vitamins and various microelements, organic acids, but now we’re not talking about that, but about how to make such wonderful candies at home.

You can make them in large quantities, that is, prepare them for the winter, put them in jars and store them in a cool place.

The recipe is not complicated, the candies are easy to make, and they are very tasty to eat! Let's all get started!

So, what do we need for our apple candies?

Apple candies - recipe

– apples – 2 kg
– sugar – 1 kg
– peeled walnuts – 200 g
- or almonds - 100 g
— candied fruits (any) — 200 g
- orange (lemon) zest - 2 tsp.

How to make apple candy

First, let's wash our apples, peel and remove the core. Then prepare an enamel pan in which you will cook the apples.

And immediately grate the apples on a medium grater, so as not to bother with moving them here and there.

Sprinkle the grated apples with sugar, pour in a little water (about a glass), mix everything and set to cook over medium heat first. As soon as it boils, turn it down to low and cook, stirring until it becomes a thick puree.

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Turn off the heat, add nuts, candied fruits, zest, then mix everything well and let the mixture cool.

Proper storage

After preparing the product, you should not rush; immediately place the dried fruit in storage. You need to let it cool a little, “come up”. The next day, scatter into fabric bags, paper bags or boxes. You cannot use plastic bags or plastic containers.

The container should allow air to pass through well. Otherwise, mold will quickly appear on the dryer. Store in a dark, dry place away from direct sunlight.

Supplies should be checked periodically for pests. Most often, moths infest dried apples. If caterpillars are detected in a timely manner, stocks can be saved. Otherwise, they will have to be thrown away.

Recipe 1. Dried apples in the oven “Dessert”

Ingredients:

• two kg of apples;

• one and a half liters of water;

• a glass of sugar (more or less is possible, depending on the level of love for sweets).

Cooking method:

Prepare sugar syrup: boil water and add sugar to your taste. We set it aside to cool.

Place the washed fruits in a deep bowl and remove the core and seeds from each fruit. To do this simply, you need to stock up on a special device. With its help you don't have to cut apples.

Cut each fruit into thin rings. We try to keep them approximately the same thickness.

Place the apple slices in a saucepan and fill with cool sugar syrup. It should completely cover the fruit pieces.

Cover the saucepan and take it to a cool place for a day.

The next day, place the apple slices on a paper towel and leave for half an hour to dry.

Line a baking tray with baking paper. Place apple slices on it.

Place in an oven preheated to 60 degrees. A little later, the temperature can be increased to 100. The fruit should be in the oven for six to eight hours.

Turn the slices over periodically.

By evening, the apples turn into dried fruit. We take them out of the oven and put them in bags.