Bob (this one) wrote:

> ~patches~ wrote:
>
>> Bob (this one) wrote:
>>
>> <snip>
>>
>>>> fresh apples rot, dehys have a shelf life of virtually forever.
>>>
>>>
>>> Apples kept in cold houses last from one growing season to the next.
>>> Farm families kept theirs over winter that way. Still do.
>>
>>
>> S****** has no clue as to how people store food in rural areas. Root
>> veggies, squashes, ruttabeger, and apples are routinely stored from
>> one growing season to the next. Perhaps he should familiarize himself
>> with *cold storage* as in *root cellars*. We are not fortunate enough
>> to have a root cellar because of the high water table. DH built an
>> insulated cold closet in the garage to store these types of produce.
>
>
> Many of the old farm houses around me have spring houses and cold
> cellars. "Ripe" butter that's been stored under cold water for a few
> months to develop its flavor is a product vanishing with the generations
> that made their own, but every now and again, somebody gives me some.
>
> He thinks he knows all about this rural living because he lives away
> from the bright lights and city ways. <LOL> Right. He proves it new
> every day.
>
>>>> Most commercial food products containing apples use dehys (granulated
>>>> dehy apple is a biggie)... do yoose really think apples are only
>>>> used during apple harvest time... and it's cheaper to dehy than
>>>> refrigerate...
>>>
>>>
>>> And more labor intensive, more energy intensive and more is lost to
>>> processing. Apples are a cheap commodity, and other countries can
>>> dehydrate them a lot more efficiently and cheaply than we can.
>>>
>>> Dehydrated apples can only be used where the bite is more about the
>>> pastry than the apples. Rehydrated apples don't eat like fresh-cooked.
>>
>>
>>
>> I can't comment on commercial dehydrated apples other than those in
>> some trail mixes. They are eaten in the dehydrated form. I routinely
>> dehydrate apple slices for snacking & floating in hot apple cider. I
>> can tell you they really don't rehydrate all that well. They
>> certainly would make a very decent apple pie!
>
>
> Oh, they do, and it's a local tradition with farm families around here
> to make dried apple pies and other sweet and savory apple dishes. This
> is a large apple-growing area and has been for a long time.

Well, I stand corrected and will have to try a pie using dehydrated
apples. I normally can up jars of apple pie filling. We are in a large
apple-growing area as well. Getting apples from the orchards year round
is not a problem so I never thought of dehydrating for apple pies.

>
> Rehydrating them doesn't mean to restore them to the same state they
> were in before drying. Cell walls are broken, so they won't hold water
> as well. But they can hold a good bit of it. More if you thicken it a
> bit with a combination of sugar and starch of some kind.
>
> I don't much like the texture of rehydrated apples used in other
> pastries. I've tried it in strudels and turnovers.
>
>>>> and which do you think requires less warehouse space, and transport
>>
>>
>> <snip of S****** pie in the sky have no clue of an idea as usual
>> regarding this issue>
>
>
> ....and so many others. He just makes it up and expects to get away with
> it. Seems to *want* the abuse his foolishness invites. Sick, sick guy...
>

Amen
> Pastorio