Apples are an ideal batch for a big fall harvest. They are inexpensive by the bushel, they dry faster than most fruit, and the slices come out crisp enough to snack on and soft enough after a soak to bake into pie.
The only decision is how they should look. Cut apples brown in minutes. That does not affect safety, but a short dip in lemon juice or ascorbic acid keeps them pale and noticeably improves the look of a bag.
Prep and loading
- Wash well. Peeling is optional; the peel dries fine and adds color.
- Core and slice ¼ inch thick, as rings or wedges. An apple peeler-corer-slicer makes this fast for big batches.
- Drop slices into a bowl of water with lemon juice or ascorbic acid (a commercial produce protector works) as you cut, then drain well.
- Optional: dust with cinnamon before loading.
- Single layer; rings can overlap slightly at the edges.
How to tell it’s done
- Slices snap cleanly and feel light and dry all the way through.
- No cool spots in the thickest part near the core line.
Not sure? The weight check compares two weighings and the expected dry weight for apples.
Problems and fixes
Slices bent instead of snapping
Not finished, or they absorbed moisture after the cycle. Give them a few more hours and bag them quickly.
Cinnamon slices tasted bitter
Too much cinnamon. A light dusting is enough; the flavor concentrates as the apple dries.
Rehydrating and storing
Rehydrate: Soak 5–10 minutes in water or apple juice for pies. By weight, 100 g of dried apples takes back about 593 g of water to return to fresh weight; the rehydration calculator does any amount.
Store: Mylar or jar with an oxygen absorber.
Ways to use it
- Snacking and lunch boxes
- Rehydrated for pies, crisps and oatmeal
- Ground to powder for baking and smoothies
- Chopped into granola
How much fits per batch
At a normal single layer, apples load at roughly 2.2 lb of fresh food per square foot of tray. That works out to:
| Machine | Fresh per batch | Dried per batch |
|---|---|---|
| Harvest Right Countertop 360 | 5.5 lb | 12.6 oz |
| Harvest Right Small | 6.6 lb | 15.3 oz |
| Harvest Right Medium | 10.3 lb | 1.49 lb |
| Harvest Right Large | 16.9 lb | 2.44 lb |
| Harvest Right X-Large | 34.4 lb | 4.96 lb |
Related guides
Sources
- USDA FoodData Central: apples, raw, with skin (water content)
- Utah State University Extension: Can I Freeze-Dry That? (2026)
- Penn State Extension: Let’s Preserve: Freeze-Drying
- Iowa State University Extension AnswerLine: Preserving by home freeze drying
Water content rounded from USDA FoodData Central (apples, raw, with skin). Cycle times are typical ranges at default settings; thickness, load and your room change them. How we put these together.