(Kinda) Historic Recipe: Dried Apple Skins

While processing all those pounds of pears and apples last week (after a fresh fruit dry spell) it seemed a shame to not get everything we could out of the produce. The cores, unfortunately, don't have much purpose unless you're making apple/pear sauce and/or feeding the pigs. We did neither. The peels, however, have possibility - especially since the apple magic makes such nice, even strips of peel with a little fruit on them to boot.

Determined to not let this resource be wasted, I took a pile of peels, drizzled an ever-so-tiny amount of oil on them and dusted them with cinnamon and sugar. I then tossed them in a bowl to coat evenly.

To dry the peels (or anything, for that matter) you can use either an oven or an electric dehydrator. I used both last week and liked the results from the dehydrator better, so I'll pass along those instructions.

Distribute the peels in single layers on dehydrator trays, being sure to not overlap the pieces too frequently. Set the temperature to 135 degrees and let the dehydrator run for five hours or so (time will depend on how much moisture is present in the peels).

When the skins are done they will be crispy like apple chips!

Most electric ovens will only go as low as 175 degrees, so if you use the oven watch the peels carefully so that they don't burn.

Trial and error last week also informed me that apple skins produce a much better product with this method. The girls did not like the pear skins, which were chewier after dehydration.

Time permitting, we might make some applesauce next week and put all the apple to good use. We love applesauce but it is not allowed on UK rations and on US rations it basically costs one blue/green ration point per once. With only 48 blue/green points per week it's quite a luxury!

--Rational Mama