Dehydrated Cinnamon Apple Slices
These dehydrated cinnamon apple slices are a tasty and nutritious snack to take along on a hike, hunt, camping trip or car ride. They’re also great rehydrated in oatmeal and baked goods or used as part of a homemade herbal tea blend! And the best part? They turn seasonal, organic apples into a delicious sugar-free, shelf-stable treat to be enjoyed year-round, and maybe even longer;)
The first time I tried dehydrating I pretty much fell in love. I remember using my oven to
dehydrate some orange slices to put in a homemade Christmas potpourri blend I made for family and friends a few years ago. At that time, I had never even considered the possibility of preserving foods by dehydrating them at home. But as soon as I knew it could be done, I was hooked.
The following Christmas, my mother-in-law gifted us the granddaddy of all dehydrators: The Excalibur 9-Tray Dehydrator. And it changed my life.
Today I dehydrate everything from apples and bananas to broccoli and kale, and I’m even playing around with dehydrating whole meals! Yes, Excalibur dehydrators can do that, and it’s pretty awesome.
Note: I am an affiliate with Excalibur, however I owned my dehydrator before becoming an affiliate with them and only became one because I love their products so much I would recommend them to anybody!!!
I haven’t written a lot about dehydrating yet because I wanted to really familiarize myself with the process before assuming I had any sort of authority on the subject. But after a few years of successful (and not-so-successful) dehydrating, I am ready to share my favourite dehydrator recipe with you today: Dehydrated Cinnamon Apple Slices.
These are seriously easy to make and pretty difficult to mess up. All you need to do is get your hands on some fresh, organic apples, peel them up, slice them into even wedges and toss in cinnamon. Then lay them out on your dehydrator trays and dry at 135ºF for around 6-8 hours (possibly a little longer if your slices are thicker).
Then you can pack them away in a Mason jar, Ziplock bag or any other airtight container for future enjoyment. These babies will be shelf-stable for at least a year, but honestly, dried foods last pretty much indefinitely. The quality might degrade a bit over time or they might get “too dry” to munch on without rehydrating them. But they really do pretty much last forever, which means they make a great survival food in addition to your home canned goods and other preserves.
Related: Sugar-Free Applesauce Canning Recipe
They also make a tasty, nutritious and lightweight snack to bring along on hikes, hunts and trips into the wilderness. And unlike canned goods, they can safely be stores in an emergency bag in your vehicle or bug-out bag.
They can be enjoyed dried or rehydrated, and they really do rehydrate almost as good as a fresh apple slice! I put mine in oatmeal and chop them up and add them to muffins and you’d never know I didn’t use fresh apples.
But What If I Don’t Have A Dehydrator?
If you don’t have a dehydrator, my first tip would be to get one. But I’ll talk more about that in a minute.
Your second option would be to dehydrate in the oven, although I’ve had mixed results with this method. If you do go this route, line a baking tray with parchment paper and set your oven to the lowest setting (often somewhere around 170ºF). Check your fruit every hour or so and rotate or remove pieces as you see fit.
The problem with oven drying is that a) most ovens aren’t able to be set at a low enough temperature to dehydrate without the risk of some burning or “crispiness,” and b) it’s difficult to dehydrate food evenly in a conventional oven.
But it can be done if you’re careful and attentive. Remove pieces that are dehydrated enough, rotate your baking sheet or individual pieces to make sure all pieces are dried (but not too dried) and check on your fruit frequently to be sure it doesn’t burn or get too dried out as over-drying can render fruit unpalatable and hard to chew.
If you are thinking about investing in a dehydrator, I definitely recommend Excalibur dehydrators above all other brands because it’s what I use and love. It’s also well-made, reliable, dehydrates evenly and can dehydrate lots of food at one time.
Related: Rustic Apple Crumble Recipe
But you can definitely go for a cheaper option, like this one by Presto. There’s certainly nothing wrong with other makes and models, but my feeling is that the Excalibur is a sturdy built machine that will stand the test of time, and I would rather invest in one thing that will last me a long time rather than pay less but have to trash and replace items every few years. Plus, the Excalibur comes with a one-year warranty on new dehydrators (90 days on refurbished models) so you know you’re in good hands should something go wrong. It really depends on how much you’ll be using your dehydrator though. Think about it and compare prices and models before making your choice.
Okay, enough “sales pitchiness” from me. (If you’ve been following me for a while, you know I don’t do that often. Only when I really REALLY love something:)
Back to dehydrated apples…
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A Few Quick Tips On Dehydrating Apple Slices
1. Make sure you cut the apples into evenly sized slices. I like to cut my apples into sixteenths as I find that thickness is best for dehydrating. But that will also depend on the size of your apples. If they’re quite small, or if you’re using, say, crabapples, then maybe slice them into eighths. Just make sure all of the slices are more or less the same width so that they dry evenly.
2. To prevent browning, submerge apple slices in a solution of water and lemon juice. The general ratio is 1 tablespoon of lemon juice for every cup of water. This will prevent oxidation, which is what turns apples brown when they’re exposed to air, and keep them looking fresh while you slice and process your batch.
3. Once all of your apples are sliced up, drain them well in a colander, then work in batches of about 2-3 cups worth of apples at a time, tossing them in a bowl with cinnamon to coat them. I just sprinkle cinnamon on until they’re evenly coated to my liking, but I find I use about a tablespoon for every 2 cups or so of apples. I like lots of cinnamon, but you may prefer less. Play around with it until you like it or even omit the cinnamon altogether! You can also add spices like nutmeg, allspice and cloves for a slightly different flavour. You can also add sugar, but I love that these make a sweet treat that is healthy and sugar-free with the added benefits of cinnamon (which has also been show to lower blood sugar).
4. Make sure they are completely dry before storing, otherwise they may mold. They should be dry but flexible and chewy. I dehydrate mine for about 8 hours, but I would recommend drying for a minimum of 5 or 6 hours and then checking on them every hour or so after that until they’re finished as drying time can change depending on how thick your slices are.
5. If you over-dry your apple slices, don’t despair! I once made a batch of dehydrated cinnamon apple slices and dried them for about 10 hours, which, it turned out, was a bit too long. They were still totally edible, but they weren’t as chewy and were too brittle to be enjoyed on their own (to my liking anyway). But they rehydrate really well in oatmeal, cereal and baked goods, so I reserve that batch for those purposes.
Set It And Forget It
The best thing about dehydrating is that there’s not a lot of science involved (meaning it’s pretty hard to mess up and even if something goes wrong -like it’s too dry- your dehydrated food is still safe to eat. It’s also a set-it-and-forget-it process. Unlike canning where you have to process for a set amount of time and remove jars from your canner to let cool, with dehydrating you can pop your fruit (or veggies or meat or whatever else) on your trays, set the time and temperature and then leave them there until you’re ready to store them.
I often dehydrate food when I am going away somewhere for a few days as I can turn the dehydrator on and leave the food on the trays until I get back without worry of it spoiling.
Okay, have I convinced you yet? Good. Now go forth and dehydrate! You may not become a fanatic like me, but you certainly won’t regret it:)
Dehydrated Cinnamon Apple Slices
Ingredients
- Peeled, sliced apples
- Cinnamon
- Water; Lemon Juice (to prevent browning)
Instructions
- Peel and slice apples into uniform wedges. Slices should be roughly the same thickness.
- Submerge apple slices in a mixture of water and lemon juice to prevent browning. Use a ratio of one tablespoon of lemon juice to every one cup of water.
- Once all apples have been peeled, sliced and treated, drain them and, working in batches of about 2 or 3 cups, toss apple slices with cinnamon in a large bowl until fully coated.
- Lay cinnamon-coated apple slices on dehydrator trays in a single layer, ensuring slices are not touching each other to allow proper airflow on all sides.
- Set dehydrator to 135ºF and set timer for 6-8 hours. Check on apples after 5 or 6 hours and continue checking every hour or so after until slices are completely dry but still flexible and chewy.
- Once apple slices are dry, store in an airtight container or Ziplock bag.
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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#houseandhomestead
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#selfsufficientliving
This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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I’m going to do it!