Apple

APPLE Sweet Light

1 pound (3 medium) = 2 1/2 cups peeled and sliced

1 (5 oz) = 3/4 to 1 cup sliced

2 cups chopped = 1 cup cooked

6 pounds raw = 9 cups cooked

9 cups applesauce = 5 cups apple butter

2 pounds Golden Delicious apples, peeled and cored = 4 oz (crisp) dried

(expect 24 slices from 1 large apple)

1 lb unpared = 3 cups pared, sliced

3 1/2 to 4 lb raw = 1 lb dried

about 10 apples = 1 lb dried

Apples contain some potassium and vitamin A, but it is their fiber content, most of which is healthful pectin, that is their best asset. 84% water.

These should be firm, crisp and free of soft spots, blemishes and wrinkles. Bright color indicates maturity. Small to medium apples will generally have more flavor than large, overgrown fruits.

Store at room temperature or in refrigerator crisper bins, or bowls, space permitting. In late autumn and winter, extra apples may be stored in a cold attic or on a cold porch, where they might keep for a few months.

Wash and core the apple. Peel the apple, and remove any bruised or inedible parts. Slice the apple 1/4 inch thick. Dip the slices into a bowl of pineapple juice and let soak for 2 minutes. Remove the slices with a slotted spoon to a solid leather sheet on a drying tray. Optional: drop the dipped slices into a bag of cinnamon sugar first.? Arrange the pieces in one layer. Place the drying tray in the dehydrator and dry for about 6 to 8 hours, or until the slices still bend when tested but do not contain any pockets or moisture. Store in an airtight container.

IngredientCategory?: Fresh Fruits: Other

Cook's Thesaurus Page - http://www.foodsubs.com/Apples.html