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Autumn is undeniably Malus pumila time of year , but how do you take your apples after you ca n’t get them straight from the tree ? Instead of buying mealy apples from your grocery store , strain dry your fresh apples and savour them later !
The following is an excerpt fromPreserving Food Without Freezing or Canningby The Gardeners & Farmers of Terre Vivante . It has been adapted for the web .
String-Dried Apples
Variation 1:
material
Peel whole apples at the close of winter , when they commence to wrinkle . Core and slice them into 1⁄4 - inch rounds . draw the rounds onto sturdy string ( such as butcher ’s strand ) , and shape the strings into 1⁄2 - pound necklaces , which are to behung above one or more radiator . If the radiator is located under a window , several necklaces can be hung from the windowpane hardware . If the radiator is only half-hearted , you could start the dry process by placing the necklace on a clean cloth set directly on it . look on the radiator temperature , it can take anywhere from four to six mean solar day for the fruit to dry out . At the ending of the dry procedure the rounds will have shrunk by one-half , but will finger flexible . It is best to start tasting them after the fourth 24-hour interval . Store them in plastic cup of tea that you ’ve sealed after letting out all the air ; put them out or advert them in a juiceless , cool place . The apples will keep for one year . Tin can or cloth bag surely would be equally suitable .
Ruth Goldstein , Canteleu
Variation 2: Apples Dried with Elderflowers
Core the apples and slice them into 1⁄4 - inch rounds . Thread them on a string , through the center hole , and dry them over the stove or a primal heating kettle until they become whippy . Seal them in a tin can or a wooden box , along with a fistful of dried elderflowers . The apples will take on a delightful gustatory perception of ananas , and keep indefinitely .
Pascale Dey - Marquis , Montigny - en - GohelleAndrée Motsh , Amierle
Recommended Reads
The Apple : America ’s yield
Homemade Applesauce : A life story - Changing Fall Snack
Preserving Food without Freezing or Canning
Traditional Techniques Using Salt , Oil , Sugar , Alcohol , Vinegar , Drying , Cold Storage , and Lactic Fermentation
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