2 apples (Granny Smith apples work well)
Source: The U.S. History Cookbook
- Wash and peel apples using a vegetable peeler.
- On a cutting board, use a corer to cut out a cylinder through the center of the apples, removing the stems and seeds.
- Pleace apples on their sides and slice into 1/4 inch rings (about 12 rings per apple).
- Cut a 1-yard length of kitchen string (twine) and run it through the hole in the center of each apple ring.
- Hang the apple rings in a cool, dry place. Make sure the slices have room between them for air to circulate.
- Once the apples are wrinkled and dried, usually in two weeks, take them down and eat them. Store the leftovers in a covered container.
Serving size: 1/2 recipe (1 apple)
Fruits and Vegetables: 3/4 cup
Fat: 0 g
Fiber: 3 g
Sodium: 0 mg