1 gal. water
5 tbsp. salt
3 to 5 lb. firm cooking apples (Jonathan, McIntosh, Golden Delicious)

Peel and core apples and slice into 1/4 inch rings. Drop immediately into the salt water solution. Let soak for 10 minutes, then drain.

Spread apples in a single layer on a rack that has been covered with cheesecloth or nylon netting.

Put apples in the warmest and dryest place possible. Drying will take 8 to 12 hours depending on climate. If apples do not dry first day bring them inside during the evening and return them outside the next day. Before packaging, apples should be sterilized by placing on trays and heating in a 180 to 200 degree oven for 15 minutes.

Dry on racks at a temperature of 120 to 130 degrees for 7 hours. Leave door of oven open to allow moisture to escape. Ring will appear and feel leathery when done. Cut a slice and squeeze. No moisture should appear.

Place cooled apples in a large bowl and cover loosely with a cloth. Let stand for 3 days, mixing once a day.

Apples may be placed in plastic bags or airtight jars. Containers should be stored in a dark, dry place.