🍏🍎Preserve your apple harvest! I'll show you how you can preserve apples for months by drying and heat-sealing them. 🫙 Whether crispy apple rings with cinnamon or creamy apple sauce - both variations are super easy and delicious! Perfect for the cold season and healthy stockpiling. Ps: Don't forget to subscribe to my channel for more delicious and healthy recipes and turn on the bell 🛎 so you don't miss them. Instagram: / carla__caspary Facebook: / healthyfoodhealthymood 🍎🔥Ingredients for drying apple rings: Apples Cinnamon Lemon Preparation: Wash the apples thoroughly and core them. Squeeze the juice of a lemon into a large bowl and add a little water. Then cut the apples into slices approx. 2mm thick. Put the apple slices in the bowl with lemon water and carefully mix in the apple slices. The citric acid prevents the apples from turning brown. When all the apples are cut, spread them out on a drying tray and sprinkle a little cinnamon on top, depending on your taste. Then put the apple slices in the dehydrator at 45 degrees for around 20 hours. Since the apple slices are often eaten as a snack, I would recommend drying the apples at a low temperature so that all the nutrients are well preserved. If you have less time, you can of course increase the drying temperature to around 70 degrees, then the drying time is around 12 hours. When the apples are properly dry and cooled, you can fill them into an airtight container and store them. 🫙🍎Ingredients Applesauce Heat sealing: Apples Cinnamon Agave syrup Water Lemon Preparation: First, take washed jars with screw tops and the corresponding lids. Then put the jars and lids in boiling water and boil them for 10 minutes. To avoid temperature differences, put a lid on the pot. Then you take out the jars and the glass lids with tongs and let them cool on a kitchen towel. It is now important that you do not touch the inside of the jar and lid with your hand from now on. This way you have a hygienically perfect, germ-free jar with lid. Since apples are windfall fruit, i.e. the fruit is partly picked and partly collected from the ground, it is necessary that the apple is washed properly and dried with a clean kitchen towel. Only fruit that is in perfect condition, i.e. has no rotten spots, should be used. The apples are quartered and the core and blossom removed and roughly chopped. I always leave the peel on because this gives the apple sauce a nice bright color and the peel also contains a lot of fiber and flavors that I would like to keep in the apple sauce. This method of preparation is also much quicker. Now put the apple pieces in a pot with a little water, add cinnamon and optionally a dash of agave syrup for sour apples. Now make sure not to add too much water to the pot, just a little so that the apples can cook in it. Too much water will dilute the aromatic, fine apple flavor. Now let the apples cook at a medium temperature with the lid on for about 10 minutes. Then puree the apples either in a blender or with a hand blender. Then fill the boiled jar with the still hot apple mixture up to the brim. Now wipe the rim with a clean cloth if any of the apple sauce sticks to the rim of the jar. Then close the jar tightly with the lid and leave to cool at room temperature. To ensure that the lid is also sterile, you can turn the jars upside down for a few minutes after filling them. The heat from the apple sauce will then eliminate any remaining germs. At the same time, as the jar cools, a vacuum is created in the jar, which causes the characteristic "popping" sound when opened. Advertisement You can also get delicious and healthy dishes at the nature and wellness hotel Kastenholz in the middle of the beautiful Eifel: https://www.kastenholz-eifel.de/. Whether as part of our pampering pension or as part of our fasting cures: alkaline fasting, therapeutic fasting, interval fasting and vegan keto diet. Advertisement / Supported by product placement