No need to peel or core apples. Dip 1/4” apple slices in salt water to blanch them a few minutes. Lay slices lenghtwise over cardboard boxes to dry, full sun, pointing southward. Each apple makes about ten full slices.

Make about 200 slices, drop slices in bucket with saline solution of 2 Tbs per gallon of water, stir well to blanch, keep slices from sticking together. Spread slices on cardboard. Cover with mesh to keep the bugs out. Put rocks on the ends of the mesh to keep from blowing away.

For apple sauce, Use apple corer/ slicer. Hand operated tabletop slicer peels, cores, and slices apples faster. Use cores and peels to make applesauce. Blanch, spread processed apples on drying table, same as above.

Dry slices in sun one full day. Check second day, flip ones that still feel moist. Third day, feel and taste a slice. Once chewy, Leathery, dry and sweet, pack loosely in paper shopping bag, store in dry closet, fold and close top with clothes pin to keep insects out. Eat like candy, or use one slice in a cup, pour boiling water over, steep, serve with lemon and honey. Enjoy!