Hello Barry, that's a fantastic haul! Drying apples in an oven is a great way to preserve them. The principle is indeed "low and slow," just like your barbie, but with a focus on circulating dry air rather than direct heat.
Here is a reliable method:
Preparation:
- Core your apples and slice them as uniformly as possible, about 1/4-inch (or roughly 5-6mm) thick. Uniformity is key to even drying.
- To prevent browning, you can briefly soak the slices in a solution of 1 part lemon juice to 4 parts water. This is optional but recommended.
- Pat the slices dry before arranging them on the baking sheets.
Oven Setup:
- Set your oven to its lowest possible temperature. For most ovens, this is between 170-200°F (or about 75-95°C). If your oven runs hot, or doesn't go this low, you can prop the door open slightly with a wooden spoon to allow moisture to escape and to lower the internal temperature.
- Place the apple slices in a single layer on baking sheets lined with parchment paper. Make sure they do not overlap.
Drying Time:
The time will vary greatly depending on your oven, the apple variety, and slice thickness. Expect it to take anywhere from
2 to 6 hours. I would start checking them after the 2-hour mark. Flip them every hour or so to ensure they dry evenly. They are done when they are leathery and flexible, but not brittle or sticky.
Patience is the most important ingredient here. Good luck!
