Why dried apple rings are worth the effort

There is something quietly satisfying about filling a jar with your own dried apple rings. Come September and October, most British gardeners are knee-deep in fruit, wondering what on earth to do with yet another trug of windfalls. Dried rings solve that problem neatly. They keep for months, cost pennies to make, and produce a snack that is genuinely better than most things that come in a wrapper.

They are also the gentlest possible introduction to preserving. There is no sugar syrup, no sterilising, no fiddly seals to worry about. If you can slice an apple and turn on an oven, you can make these. Once you have a jar on the shelf, you will find yourself reaching for it far more often than you expect.

Choosing the right apples

Almost any apple dries well, but firm, well-flavoured varieties hold their shape best. Cox's Orange Pippin, Egremont Russet and Discovery are all excellent, and Bramleys work beautifully if you do not mind a softer, tarter ring. Avoid anything soft or mealy — those are better headed for sauce. Windfalls are perfectly usable, provided you cut away every bruised, brown or mouldy patch with a generous margin. A mix of dessert and cooker apples gives you the best sweet-sharp balance.

Should you peel them? Leaving the skin on helps the rings hold together and adds fibre, while peeled rings dry faster and feel more delicate. Both are good — try a batch of each and see which you prefer.

Coring and slicing evenly

Even thickness matters more than anything else. If some slices are 2mm and others are 8mm, the thin ones will shatter before the thick ones are dry. Aim for a steady 4mm or so. A mandoline or the slicing disc of a food processor makes short work of a glut, but a sharp knife and a steady hand are perfectly adequate for a small batch.

Core first with an apple corer, then slice straight across to make rings. If you prefer to slice first, push the cores out afterwards with a small round cutter.

As you work, drop the slices into acidulated water to stop them browning — roughly one teaspoon of lemon juice to 570ml (one pint) of cold water. A teaspoon of salt in the same volume works too, though you will want to rinse the slices before drying. Keep them under the water for no more than ten to fifteen minutes, then drain and pat them dry with a clean tea towel.

Drying methods that work in a British kitchen

A dehydrator is the simplest route: set it to 55–60°C, spread the rings in a single layer with a little space between each one, and leave them for six to ten hours, rotating the trays every few hours.

An oven works just as well. Set it to its lowest setting, ideally around 60°C. Most British ovens bottom out nearer 70–100°C, so prop the door open with a wooden spoon to let the moisture escape, and use the fan if you have one. Line the shelves with baking parchment and turn the rings every couple of hours. Expect six to eight hours.

Whatever you use, the rules are the same: do not crowd the trays, keep the air moving, and be patient. A sunny windowsill or a warm airing cupboard sounds romantic, but in our damp climate it is slow and unreliable. If you start a batch that way, finish it in the oven.

Knowing when they are done

The test is simple. Pick up a ring and bend it. It should be leathery and pliable, flexing without snapping. Squeeze a handful together — no moisture should appear on your fingers. If a ring cracks cleanly in two, it is over-dried, which is no disaster; those are wonderful chopped into crumbles and flapjacks. If it feels tacky or cool in the middle, it needs another hour.

Conditioning and storing your rings

Let the rings cool completely, then pack them loosely into a clean jar and leave it, lidded, for seven to ten days. Shake the jar daily. This conditioning period lets any lingering moisture even itself out across the batch. If you spot condensation on the inside of the glass, tip everything back into the dryer for another hour and start again.

Once conditioned, store the rings in airtight jars in a cool, dark cupboard, where they will keep for six to twelve months. Label each jar with the date and variety — you will be glad of it next spring. For longer storage, freeze them.

A few ways to enjoy them

• Straight from the jar, ideally while out walking on a cold afternoon.
• Chopped into porridge, muesli or a batch of flapjacks.
• Soaked in hot water for twenty minutes, then stewed — a lovely stand-in for fresh fruit in January crumbles.
• Tucked into lunchboxes, where they survive far better than a whole apple.
• Dusted with cinnamon before drying, or dipped in apple juice rather than lemon water, for a sweeter ring.

Start with a single tray this autumn. By next year you will be setting aside a whole shelf for them.