After washing and peeling, we place all the apples in a big bowl of cool water with a tablespoon of lemon juice. Lemon juice keeps the apples from browning.
Next we cut the apples in half and remove the cores. Slice the apples with a mandolin for uniform thickness, or a knife if you prefer. Make the slices about a quarter of an inch thick. Arrange the slices on your dehydrator trays. We usually do this at night before going to bed.
By the next morning, the apples are dry and leathery. Let them cool for a half hour or so before placing them into bags for storage. The apples stick somewhat to the dehydrator sheets due to the sugar but they are easy to remove as you bend the flexible plastic sheets.
We use a foodsaver for long term storage. Once the air is drawn out, the bag is sealed. If you leave a little extra at the top of the bag, you can remove some of the apples for snacking, and then reseal it.
It's always a good idea to write the date on the bag.
Believe it or not, this bag contains approximately 25 average size apples. The apples will stay fresh for a long time. Just keep the bags in a cool dark place, like a plastic storage container or bucket.