Dried Apple Rings

6 tablets vitamin C, crushed

2 cups cold water

6 apples

Preheat the oven to 17O°F. To prepare an anti-browning ascorbic-acid bath, dissolve the crushed vitamin C tablets in the water in a large bowl. Peel and core the apples and cut into V4-inch slices. Add the apple slices to the acid bath as you cut them. Soak for 10 minutes. Pat the slices dry and arrange them on a metal screen or cake cooling rack and place the rack in the oven. Prop open the oven door with a wooden spoon handle to enable moisture to escape. Dry the apples in the oven until leathery, 3 to 4 hours. The slices are fully dry when you can squeeze a handful and they don’t stick together. Cool the apple slices, and then condition them by transferring to a covered container and letting sit for 1 week. This allows the dried fruit to redistribute any trapped moisture. If you notice moisture on the sides of the container, repeat the drying process for another hour or so. Fully dried apple rings keep in an airtight container for up to 1 year.