Dried Apple Rings

Straight from the English Country Life blog, you can find out how to utilise your whole apple haul with this tasty autumn snack.

“One of the earliest signs of autumn coming must be the apples ripening in the orchard (and the wretched wasps going for them).

We planned our orchard oh so carefully:

  • We considered sizes of trees and got the right rootstocks.
  • We considered uses of the apples and got mixes of juicers, eaters and cookers
  • We considered pollination and got compatible pollination groups – we even got crab apple trees to ensure they pollinated well

With your apples you can have:

  • Dry apples
  • Make cider
  • Make cider vinegar
  • Can apple pie filling
  • Make our own pectin

We do love dried apple rings (fortunately), so this post is about how we make them in bulk.

First up we dehydrate a lot of apples – about 20 pounds at a time, multiple times. That’s a vast amount of peeling, coring and slicing. So we have a device for it – the Apple Master from Lakeland.


When the whole apple is peeled, pull it off and you find it has been cored.

You will also notice the apple has been neatly sliced into a spiral. A quick slice from on edge to the middle and we get perfectly even apple rings. This is a great help in drying because uneven slices take different times to dry and need constant watching.

Now we could just dry the rings as they are, but they will often turn very brown in the air. This isn’t a problem but it can be unsightly. The normal way to prevent this is to dip in lemon juice, but when you are using a couple of pints for each batch – and doing many batches, lemon juice gets expensive. We use and are happy with a much cheaper alternative. Citric acid (the acid found in lemon juice).

Lemon juice is basically a 5% citric acid solution. 50g dissolved in a litre of water is pretty much it (or a desert spoon per pin roughly). We use citric acid for everything from home brewed wine, to homemade sweets to, bizarrely, home cleaning materials. A quick dunk stops the apple rings browning.

The next step is to dehydrate. We use a Circular Food Dehydrator with timer and thermostat. This allows us to fill it (and it takes a huge load), adjust the settings, and get on with other jobs.

We find that 15 pounds of apples fills the dehydrator perfectly. Given the thickness we get, 12 hours at 60C gets them just right – Chewy and dry enough not to spoil.

After drying 15 pounds of apples they fit neatly into two 1.5 litre Kilner jars.


How long do they last? Well, I’m not really sure, but they haven’t gone off yet, and these were dried last year and still taste great!


So all we are left with is the peel and cores. Of course, we do not waste, so, as a minimum, these will get composted, but in fact we will use these to make liquid pectin.

Source: http://www.englishcountrylife.com/english-country-life-blog.html

3rd September 2015

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Apple and Green Tomato Chutney – makes 3kg

Apple and Green Tomato Chutney

Recipe created by Pickled Walnut


2.5kg green tomatoes – quartered

500g – chopped red onions

1 tsp salt (do not use sea salt crystals for this as it results in a gritty finished texture)

500g golden sultanas

500g  – cooking apples – peeled, cored and chopped

500g golden caster sugar

1.14lt cider vinegar

Preparation and Method:

Salt the tomatoes and the onions and place them into a large colander.   Place a large bowl underneath the colander to collect all of the juices. (24 hours before required).  These can be left out over night, however must be completely.

Place the sugar and vinegar into a large pan and bring to the boil – a jam pan is ideal for this!

Add the golden raisins and chopped apple and allow to simmer gently for 10 minutes.

Add the tomato and red onions to the pan – stir well to incorporate all ingredients.

Allow the mixture to gently steep and simmer for 50min  to an hour, whilst occasionally stirring.

Check the chutney for seasoning – be extra careful though as the mixture will be incredibly hot!

Transfer to chutney into warm and sterile preserving jars – clip tops and screw lids work well.

Kilner website

Pickled Walnut website

2nd September 2014

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Kilner Spiced Apple Butter

Make delicious, dairy free apple butter with our simple recipe.

You will need:

1.5kg of cooking apples

450g sugar

5 cloves

1 cinnamon stick

5 tbsp. water

Kilner sterilised preserve jars : watch our video to find out how to sterilise your jars


1) Carefully cut your apples into big chunks, without pealing or coring. Add the apples to a pan of water and bring to the boil.

2) Add the cinnamon and cloves to the pan and allow to simmer for half an hour.

3)Sieve the pulp to remove any seeds, peal or cloves.

4)Add the puree to a pan and slowly dissolve in the sugar.

5) Allow to simmer and stir occasionally.

6) Remove from the heat and carefully spoon into hot sterilized Kilner jars and seal.

They make the perfect winter treat or homemade present.

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1st September 2014

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