Dried Apple Rings

From the garden

• 4 lb crisp apples, washed and cored · firm, sweet-tart varieties dry best; peeling is optional

From the pantry

• ¼ cup lemon juice · stirred into 4 cups cold water as an anti-browning dip; a teaspoon of citric acid works too

1. Stir the lemon juice into 4 cups of cold water in a wide bowl. Core the apples and slice them into even 1/4-inch rings. A mandoline or steady knife hand matters here, because uneven slices dry unevenly.
2. Drop the rings into the lemon water as you slice and soak about 10 minutes. This keeps them cream-colored instead of brown. Drain and pat dry.
3. Arrange in a single layer, not touching, on dehydrator trays at 135°F, or on wire racks set over sheet pans in the oven at its lowest setting (door propped open a crack with a wooden spoon).
4. Dry 6–12 hours in the dehydrator (usually less in the oven), flipping once and rotating trays halfway. They're done when leathery and pliable with no moisture beading when you fold and squeeze one. A torn edge should show no wet core.
5. Cool completely, then condition: pack the rings loosely in a jar for 4–7 days, shaking daily. If any condensation appears inside the glass, they're not dry enough. Return them to the dryer. Then seal airtight for the pantry.