The stronger the flavor of the apple, the better the result. That goes for either sweet or tart apples. Drying bland apples results in something tasting like cardboard.

What varieties do you have available?

We like Granny Smith but then that is what our main tree is. We also like Gala when we can get them at the store. Our other trees are Cortland and Ida Red. Cortland dries well but we don't care for the Ida's dried but she makes great pies and sauce.

Dave

David right now mostly Pipin, Ginger Gold from the pick your own farm. So wonder if any are better like Mac's or eatting apples vs maybe sauce ones.

ML

I like Gala and Fuji. More sweet tasting ones for me. Golden Delicious are Ok. Granny Smith are too tart for me for eating. So are Jonagold to me. I like Golden Delicious. I would think Gingergold would be good, too.
Red Delicious are not good. I don't use them for anything unless free and then I mix with other apples in canning applesauce or something.

Cox's Pipin? That would make a good one, I'd think. I'm not familiar with Ginger Gold. Have to agree with Linda that Red Delicious is just about useless for drying.

We'll be drying a batch of Jonathan soon here, they're picked, and do some Pink Lady, if we don't eat them all first.

In any case, a dip into ascorbic acid solution will help reduce oxidizing. Also sulfur (sodium metabisulfite) is sometimes used. Its also used in wines to prevent oxidation and turning to vinegar.

I've dipped my slices in Lemon Lime soda then dried. They worked beautifully.

I usually dip my slices into a bowl of water with a couple of vitamin C capsules broken into it, it helps keep them from darkening.

I like Ida Reds, Jonathan, Empire and Northern Spy. Golden Delicious are OK, as are the Red Delicious from my own tree, but I don't even try to dry the commercially available ones, they just aren't crisp enough for my tastes. I dried HoneyCrisp last year and Ashley loved those right out of the bag as snacks.

MacIntosh tend to break down easily, so I haven't tried drying those. Red Delicious are saved for fresh eating only, or apple sauce because they are sweet enough that I don't add any sweetener at all. Red Delicious make a nice addition to the cider press too, sweetening up the entire batch.

Annie

My apples are very early types and are allm done for the year. I grow Red Free and Williams Pride. Both are very resistant to bugs and most diseases. I did have to spray a few times this year to prevent sooty blotch, but that was only after they started to get bigger just before they got a red blush. I have one single mac apple in a colonnade tree that is only 2 feet around but 10 foot tall.

I use Ginger Gold too. It's a golden delicious type that ripens early. I can't dry them fast enough for my kids. It has a great flavor dried and doesn't darken as much as others. I also tried Gala this year and wasn't as happy with the results. It's flavor dried was simple but too sweet. The Ginger Gold seems to have a more complex flavor - spicier and more apple-like.

I usually dip them in pinapple juice before drying.

Good thread. I'm getting lots of ideas of what other apples to try.

Cindy

Ok did some picking yesterday of Empire, Gala , Cortlands and Fugis. Off to prepair them for drying today.

will report back on this.