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Old 09-08-2019, 10:56 AM
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IamZeke IamZeke is offline
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Originally Posted by lasers View Post
Maybe. I'll keep that in mind and see what comes up.
Perhaps do a trade to a vendor at a farmers market. You can't do it yourself because they were given to you and this is a short term deal. But if you give them to a vendor on the QT for later credit then you can pick up other stuff to dry later when you finish these up.
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Old 09-08-2019, 11:23 AM
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I use a Lasko Cyclone 20" fan to make beef jerky. The fan pivots so it can point straight up and then I put the wet meat on 20x20" room air filters (with a piece of screen on them) and stack those on the fan. The cardboard sides of the filters keep the air blowing upwards. Dries to perfect jerky in the garage in about 20 hours, no extra heat required.
https://www.amazon.com/dp/B00002N5ZB...i-a=B00002N5ZB

https://www.lowes.com/pd/Filtrete-3-...Filter/3800427

Maybe you could rig up something similar for apples. Wouldn't cost much to rig something up and if it was scalable, well, even better.
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Old 09-08-2019, 11:47 AM
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Originally Posted by puttster View Post
I use a Lasko Cyclone 20" fan to make beef jerky. The fan pivots so it can point straight up and then I put the wet meat on 20x20" room air filters (with a piece of screen on them) and stack those on the fan. The cardboard sides of the filters keep the air blowing upwards. Dries to perfect jerky in the garage in about 20 hours, no extra heat required.
https://www.amazon.com/dp/B00002N5ZB...i-a=B00002N5ZB

https://www.lowes.com/pd/Filtrete-3-...Filter/3800427

Maybe you could rig up something similar for apples. Wouldn't cost much to rig something up and if it was scalable, well, even better.
I have done similar in the past with apples, but right now the humidity is high so nothing will dry that way. At the moment I am starting them that way and once they are as dry as they will get I intend to put them in the oven on low to hopefully finish up in a couple hours. I don't know if it will work but I figure it is worth a try.
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Old 09-08-2019, 11:56 AM
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Quote:
Originally Posted by lasers View Post
I have done similar in the past with apples, but right now the humidity is high so nothing will dry that way. At the moment I am starting them that way and once they are as dry as they will get I intend to put them in the oven on low to hopefully finish up in a couple hours. I don't know if it will work but I figure it is worth a try.
Sometimes I finish the jerky by moving the rig into the A/C.
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Old 09-08-2019, 12:28 PM
prairiegirl1925 prairiegirl1925 is offline
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Originally Posted by lasers View Post
Right now I have an electric dehydrator, a much larger homemade dehydrator and two solar dehydrators full of apple slices and I haven't come close to making a dent in the number of apples I would like to dry this fall. I am planning to build a rack to hang them on and point a couple fans at them to dry a bunch. I am also thinking of scrubbing off the wood shed roof and just laying them out in the sun up there to dry.

Does anyone have any ideas on how I could dry a large amount of apples without spending a lot of money on more dehydrators?

When I say large amount, I mean I could get 4-8 bushels a day, every day for the next couple weeks if I want to put in the work of picking them.
If you have room in a freezer where you can store the apples after you process them, maybe you can stage them there until your dehydrators are ready for the next round.
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Old 09-08-2019, 12:37 PM
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Originally Posted by puttster View Post
Sometimes I finish the jerky by moving the rig into the A/C.
We don't have ac here.

I just spent the morning sorting the apples I do have. I separated them into 4 groups.

The first group was large perfect ones that I hope I can store for months and use as eating apples.

The next group was smaller ones with maybe very slight damage but no bruising that should store for a while without going bad,

The first two groups make up the bulk of what I have so far

Then the real small ones and ones with damage that need to be processed right away.

And the last group goes to the compost.



I hope by sorting them I can buy myself a lot of time on the good apples and the poorer apples won't cause the good apples to rot.

I also found out no one in my house cares for dehydrated watermelon or cantaloupe which tied up a drier for a day and a half so that will give me more capacity to dry the apples.
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Old 09-08-2019, 12:43 PM
prairiegirl1925 prairiegirl1925 is offline
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Originally Posted by lasers View Post
I also found out no one in my house cares for dehydrated watermelon or cantaloupe which tied up a drier for a day and a half so that will give me more capacity to dry the apples.
I wonder what else could be done with your melons? Freeze, trade, juice?
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Old 09-08-2019, 01:25 PM
dealfinder500 dealfinder500 is offline
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Quote:
Originally Posted by bunkerbuster View Post
WE can this much applesauce & about 1/2 that much apple pie filling & apple butter every year.

We have bought & saved canning jars for decades though.
A few times we bought almost pick-up truck loads CHEAP at estate & garage sales.
Canning isn't tough.

If you start NOW buying bargain deals on Mason jars.
You could acquire enough CHEAP to cover your needs for NEXT YEARS apple crop.

Either that, or build yourself an efficient dehydrator about the size of a 20 foot cargo container.

Prices of jars have gone up over the last few years, but Walmart nearly always has the pint jars for $5 for a case of 12 on Black Friday. Usually you can order online to pick up in store (or order enough for free shipping), or just go in after the rush as gone (I doubt there's any worries of the canning jars being sold out - the two Walmarts near me have always had a giant pallet of them).

For a very effective way to make apple juice and sauce, you should look into a steam juicer. I originally got this for grape juice, but found it was amazing for tomatoes and apples.

For the apples, no need to peel or core - just cut them at least in half and put in the top. You'll get a ton of apple juice and then the pulp left over can be run through a food mill for sauce. Or, if you peel and core them first, then what's leftover in the top will be applesauce, just add whatever sugar/spices you want, if any. Sometimes you'll want to add a bit more of the juice back.

And the sauce and juice are already heated - nearly ready to be jarred and processed.

This also allows me to keep an assembly line going - while one batch of sauce is processing in the canner, I've got another batch going in the steam juicer, and by the time the jars are ready the next batch is about ready to go in.

This has made canning so easy.
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