How To Make Dehydrated Cinnamon Apples

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A few weeks ago I bought 90lbs of apples. Click here to see what I did with the first half. The second half I saved for the dehydrator. When you dehydrate apples yourself, you get a snack that is ten times better than the gummy chewy stuff you get in the store.  With the right equipment, they are super easy to slice and dehydrate. It’s not really that hard even if you don’t have the right equipment.  I filled my dehydrator twice. The first time I made plain dehydrated apples and the second time I made cinnamon dehydrated apples.


How To Dehydrate Apples Step by Step:


  Wash your apples.


This is an apple and potato peeler. It’s not the greatest work of engineering (it has its problems) but it’s a lot better than peeling apples by hand, even if it does give you a little trouble once in a while. You don’t have to peel your apples to dehydrate them so if you don’t have one don’t think you have to peel all the apples by hand.


 The apple fits on like this.


  Here you can see the blade peeling the apple.


 Here you can see the apple from a different angle.


This gadget also slices apples. That’s really why I use it to dehydrate apples. The slices are all uniform and allow the fruit to be done at the same time. You can find the apple peeler on Amazon here. (see below for update)


 Chop the slices in half.


 Load up your trays.


Apples will oxidize (turn brown) in the dehydrator if you don’t use an anti-oxidizer like lemon juice or citric acid. Although there is nothing wrong with oxidized dehydrated apples my boys would prefer non-brown apples. Since I had a lot of apples to slice I went with lemon juice in a spray bottle.  It worked really well and did not turn the apples sour. In the past, I have just soaked the apples in a bowl full of water with added lemon juice and honey. The spray bottle is much faster and easier!


Load your dehydrator trays in your dehydrator. I have a 9 tray Excalibur Dehydrator.  My apples took about 8 hours.


 This is what they look like when they are done.

How To Make Dehydrated Cinnamon Apples:


 Fill a plastic bag with apples and add enough cinnamon to coat, about 2T


 Shake the bag until all apples are well coated.


Place the apples on dehydrator trays. I did not add any anti-oxidizer. Since the apples were already brown from the cinnamon I didn’t see any reason to.


 This is what the cinnamon apples look like when they are done.


I put the apples in the freezer for two weeks to “pasteurize” them, then I store them in half gallon canning jars. I use a FoodSaver to vacuum pack them.


Here is the attachment I use for the vacuum packing. You can find it on Amazon here. For the half gallon canning jars, you need to use the wide mouth jar sealer.





As you might have noticed the link above goes to this apple peeler, not the green one I used in the post. While peeling and coring the apples my old apple peeler would act up. It would peel only half of the apple or it would only core the apple half way. After doing some research I decided to purchase the one you see above. It’s more heavy duty than my old one and it had great reviews on Amazon.


We peeled 10 apples without a problem so I’m confident that we will have an easier time next time we dehydrate apples.

  • Marian says:

    Can these apples be rehydrated later for use such as with an apple pie? Thank you.

  • sthorpe says:

    Thank you for a well informitive write.

  • TJ says:

    Thanks great stuff, making a big batch of Cortlands. I also never heard of freezing them first. So after 2 weeks in freezer how long do you let them thaw out before storage. Aren’t they going to be wet again after freezer?

    Thanks Again.

    • Jennifer Osuch says:

      Hi TJ,

      No, they don’t get wet. There might be condensation on the outside of the bag but the inside should be dry.

  • Karen bears says:

    I am currently borrowing a dehydrator that is very basic…no temp control! What model would you recommend for me to buy? I make jerky as well as dry fruits and vegetables.

  • V Wood says:

    Just a note of thanks to the author and all of you that took your time to comment. I really found all this valuable information for me.

  • jo says:

    Excellent information .Thank you everyone for all the tips as well *

  • Karina says:

    My question relates to the chewiness or dryness – do I understand correctly that you leave the apples in until they are done to the chewiness you desire. I love shop bought dehydrated apples as they are soft and pliable but dry throughout.
    I bought a dehydrated and am going to start making my own dry goods and very excited.

    • Jennifer Osuch says:

      Hi Karina,

      Yes, that is correct. You’ll just have to keep in mind the chewier the apples the more moisture they contain and so your storage time might not be as long. The apples from the store have preservatives in them that make them chewy and last for a long amount of time.

  • gritsintn says:

    After you coat the dehydrated apples with the cinnamon in a Ziplock bag, how long do you leave them in the dehydrator again? I don’t see this mentioned in your instructions or any of the comments. Thank you! I’m so going to do this.

    Has anyone tried using Granny Smith apples?

  • Jan says:

    My apple slices didn’t crisp and they were in for a long time, days. I did them on 115*, because they were organic and the manual (and other sources) said not to do organics higher. If I leave them in longer will they eventually crisp up?

    Do you put straight lemon juice in your bottle? Do I just spray them lightly? (I did buy food grade bottles like you mentioned in another video.)

    • Jennifer Osuch says:

      I would dehydrate them on 135 degrees F. You can do organics higher, they just won’t have living enzymes in them anymore. They might crisp up if you left them in longer it depends on your humidity.

  • Laranda says:

    Thanks for this! I made some last year but they didn’t last very long after my nieces discovered them. So this year I plan to be better prepared for when those girls visit and I’m hoping they become my toddler’s new favorite snack because that boys eats apples like it’s his job. 🙂

  • Connie Karls says:

    I have been dehydrating apples and tomatoes like this for over 20 years but I do not freeze them and never had problems with bugs or anything growing in them and they keep for at least a couple of years.

    • Jennifer Osuch says:

      Hi Connie,

      It’s an optional step. It’s up to you how you’d like to preserve and store your food. Some people might live in an environment where this would be necessary, so where you live is also a factor. We all have to make the best choices for our families based on what we have to work with.

  • Sheila says:

    I am drying apples for the first time. Do you have to peel the apples or can they be dried with the peelings still on? Is there any health reasons involved?

    • Jennifer Osuch says:

      Hi Sheila,
      The skins can be left on. They might be harder chew, especially for kids. The only health concern is if they are not organic apples you probably do want to go ahead and remove the skin.

  • Corrinna Taylor says:

    My issue was they stick to my dehydraters racks, and removing them was what took me so long. I ended up with a lot of broken little peices, so I am wondering if coating the racks with perhaps coconut oil might eliminate them from sticking? What do you think?

    • Jennifer Osuch says:

      Hi Corrinna,

      I know it’s tempting to put oil on dehydrator trays, but please reconsider. The apples were sticky because they were not dry enough or might have needed to be turned (I’m not sure what kind of dehydrator you have). I do not recommend using oil in your dehydrator unless you are making some kind of crisps, like zucchini crisps. In that case the amount of oil is minimal and it more attached to the food than the trays. If you oil your trays you’ll have a hard time getting the oil off, and it will impact other foods you dry in your dehydrator.

    • JESICA says:

      Try lining the trays with wax paper next time!

      • Jennifer Osuch says:

        Hi Jesica,

        Did you mean parchment paper? I would not recommend using wax paper in your dehydrator. Parchment paper is fine, however reusable liners are much more sustainable.

  • Robert L. Myers I Esq. says:

    I made some they very good but it leave a real mexx took me 6 hours to clean it up

    • Jennifer Osuch says:

      Hmmmm, that’s a long time to clean a dehydrator. How did it leave a mess? Did the cinnamon blow everywhere? That’s why it’s important to use the plastic bag. All the cinnamon will stick to the apples and the cinnamon that is left over will stay in the bag and not blow everywhere…..:)

  • Karen says:

    This is the first time I am using a dehydrator, the instruction manual does no mention timing or
    temp. I am doing apples my dehydrator has low med high right now I have it on high. I saw 135degrees on your post,but mine doesn’t say the degrees. Thanks you sight reviews have really helped as my
    manual leaves a lot to be desired.

  • Allen says:

    I live in Texas, do I need to put the apples in the freezer? Or is that for long term storing?

    • Jennifer Osuch says:

      Hi Allen,

      I recommend you put dehydrated food in the freezer if you’re going to store it for a long period of time or if your dehydrator was outside when you dehydrated your apples.

      • linda brown says:

        can you be a bit more detailed on having the dehydrator outside during the dehydrating process? Awesome post, however! Extremely elaborate and appropriately illustrated!

  • Patricia Endris says:

    Hi, I’m new to storing foods. I don’t have to use oxygen absorbers when storing dried apples?

    • Jennifer Osuch says:

      Hi Patricia,

      It really depends on how long you’re going to store them and what method you’re going to use. If you’re storing them for more than a year it’s not a bad idea to use an oxygen absorber even if you vacuum seal them. If you store them for less than a year but vacuum seal them, then they should be fine. If you’re placing them in a Mylar bag then they do need a oxygen absorbor.

  • Rose says:

    This is my first time dehydrating, I am making the cinnamon apples. What is the texture when they are done? Mine are still chewy so I have turned them back on. Will they crisp up or is that how they are?

  • Keri says:

    Thank you for the post, I made the cinnamon apple chips once and they were delicious. I have the vacuum sealer for the wide mouth mason jar. Do I need anything else to put in the jar, (such as oxygen or moisture absorbers)? Is botulism a concern with long term storgage, (more than 6 months), or does pasteurizing for 2 weeks take care of that? Thanks!

    • Jennifer Osuch says:

      Hi Keri,

      No, you don’t need a anything else to put in the jar as long as you have vacuum sealed the jar. Botulism is not a concern with dehydrated food so if you cold “pasteurize” them then they should last up to a year at room temperature as long as you store them in a cool, dry dark place.

  • Indrani says:

    Thanks for a great post. Those cinnamon apples look delicious. I’m going to try making them right now!

  • Jim Rankin says:

    Save the peels and core(not the seeds) from fresh-picked apples (unwashed and not rinsed) and put them in a glass container or crock, pack tightly and cover with non-chlorinated water. Place a weight ( I use a trash bag filled with water) on the apples and put in a dark place ( 50-75 degrees F) for about 6-8 weeks and siphon off the best natural cider vinegar you’ve ever tasted. You can save the mother to start other lacto-fermented foods such as sauerkraut. The vinegar siphoned off may get a little cloudy, but it’s all part of being the Real thing. You may never want “distilled” vinegar again.
    The trash bag idea works great on Krauthammer also because it creates a tight seal and eliminates the need to remove scrum or messy cheese cloth.

  • jeanie says:

    I misplaced my manual that came with my dehydrator so This was so helpful. I was looking for the temp and hours thanks

  • Marilyn says:

    What are your favorite varieties of apples for dehydrating? Do you add sugar with the cinnamon apples?

    • Jennifer Osuch says:

      Hi Marilyn,
      Almost any apple will work for dehydrating. My favorite is Honeycrisp apples. No, I do not add sugar but you can if you prefer.

  • Gerald says:

    What’s the purpose of puting in glass jars and freezing, just vacuum seal and freeze in vacuum bags

    • Jennifer Osuch says:

      Hi Gerald,
      Not everyone likes to use plastic bags because there is some concern about chemicals from the plastic leaching into the food. Some people prefer to use glass jars and so I thought I would demonstrate that glass jars will freeze just fine.

  • Lori says:

    What temp do you have your dehydrator on?

  • amanda says:

    I’m ever so slightly confused. I’m new to this, actually I’ve never done this. Am I correct to think that after you dehydrate the apples you put them in a glass container? and then in the freezer for two weeks, bring it out and then vacuum seal it? thanks

  • sandi says:

    what if you don’t have jars to store,,,,sandwich bags ok?

    • Jennifer Osuch says:

      Hi Sandi,
      Yes, plastic bags are fine to store dehydrated fruits and vegetables in, however, keep in mind that they will not last as long without the vacuum sealed environment.

  • Floyd Persons says:

    Can you use the same method for sealing the jars as done when canning ?

  • carla says:

    Hi There,
    Just wondering about the methods and benefits of storage. Using the pasteurizing method above, how long do the apples last for on average? Do you have any experience with storing the apples in Ziploc bags? I’ve also read a bit about that method. I am considering getting into dehydrating and I am weighing the benefits

    • Jennifer Osuch says:

      Hi Carla,
      I can safely say the apples will last at least a year, probably a lot longer. You can store the apples in Ziploc bags for a short time, but plastic allows air and light in. So they are not considered the best choice for long-term storage.

      • Casey says:

        I don’t have a vacuum sealer, can you recommend any other storage method?

        • Jennifer Osuch says:

          Hi Casey,

          As airtight as you can get. A Mason jar with the lid sealed would be the next best thing, or with an oxygen absorber.

        • Barbara Dumler says:

          You can get a food saver relatively cheap. It’s the best appliance I have. I use mine everyday!!!! Best investment ever. Save your money for one you won’t regret it.

          • Melanie says:

            Check thrift stores frequently. Many times people will have gotten one with good intentions but…. 🙂 my mom did this. I now the happy owner of a food vacuum sealer 🙂
            And truthfully, I am drying 20 lb of apples right now, and do not expect them to last more than 2 weeks. I have 4 kids and 2 grands and there’s no way these will last the winter. Ziplock freezer bags for me. I e never had a problem with ziplock freezer bags, but I’ve ne Er had my dried apples last longer than a month, at most, without being devoured.
            Plus, my grands help me dip them in cinnamon before putting them in the dehydrator. We love it so much better dried with the cinnamon on. And you really can’t get too much cinnamon. It’s so good for you.

  • Rhonda Behr says:

    When you peel the apples don’t throw the peels away! Freeze them and use them (with your apples) to make apple butter. They cook so long that the peels turn to mush. Don’t waste a thing!

    • Jennifer says:

      I wouldn’t throw the peels away if these had been organic apples, but they were not. So for that reason I ended up throwing them away.

  • Kathy says:

    I have never heard of putting apples after dehydrated in the freezer for two weeks to pasteurize them. What exactly is the purpose of this? Do you then let them get to room temperature before vacuum sealing them? Do they pick up moisture from the freezer? I’m going to try this method, but wondering the reasoning behind it. I really enjoy reading blog as I do a lot of canning and dehydrating as well.

    • Jennifer says:

      When you dehydrate food you don’t heat the food to a high enough temperature to kill insect eggs or bacteria. Freezing the food in a deep freezer for several weeks takes care of the majority of problems that might arise from bugs and bacteria. It’s not 100% full proof some bacteria freezes just fine and will thaw out and still be active. Obviously the ancient Egyptians did not have freezers but they did live in a very dry climate which is helpful in dehydrating. Since I do not live in a dry climate and I have the freezer option available to me it’s just an extra precaution that I take. In addition I find the freezer continues to dry the food out just a bit and as a result I get food that is very similar to freeze dried. You can put them in the freezer before or after you vacuum seal them. No, I have not had a problem with them picking-up moisture from the freezer. However, if they are not at least 90% dehydrated this could be a problem.

      • Desiree says:

        I study Microbiology and can tell you that bacteria is not killed by the cold, it will merely stop the multiplying process. What this means is the bacteria will be present and ready to begin multiplying when you defrost it. Sorry don’t mean to be a bug but you did mention you have kids so I could not, not, mention it. I am not an expert in dehydration so I can not say if there is a risk for eating them after they sit. Great idea I want to try and do this myself as well!

        • Jennifer Osuch says:

          Hi Desiree,

          You’re not bugging me….:)

          I should have put “pasteurize” in quotes and I have just added them to the word in the post before I sat down to type this reply. Freezing does kill some types of bacteria, but you are correct, it does not kill all the bacteria (depends on the temperature and the kind of bacteria). Also putting your dehydrated food in the freezer kills any kind of insect eggs. I know it’s gross to think about but it does happen, especially if you have your dehydrator outside or on the porch. A lot of people prefer to dehydrate their onions and garlic outside.

  • maggi says:

    I just bought a big bag of apples and had no idea what I would do with them. well…the dehydrater will be out tomorrow and I will have lots of good dehydrated apples for the winter. thanks so much for putting this up at just the right time for me.
    I am new to your blog and enjoying it.

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