How to Make Your Own Apple Sugar
Today we find added sugar in almost anything that we eat or drink. It might sound unbelievable, but the average american consumes 22 teaspoons of sugar a day without knowing it. That is because almost all major food producers have added sugar to their products. That includes even meat!
No wonder the rate of obesity and diabetes have all risen up lately.
Besides the sugar that is already inside the foods we buy, we also consume a decent quantity that we add to sweeten stuff like coffee, tea or to make kompot and jam. So it makes sense to cut off the added sugar from our daily foods and replace it with another sweetener that is less processed, has no GMO’s and a lot of vitamins not only carbs.
The sweetener that I make at home is very flavored and smells absolutely delicious.
And although it is not sugar, I call it “apple sugar”. If you dehydrate apples and grind them into a powder, you’ll find out that this powder goes pretty well in your morning tea, coffee and can substitute your sugar for good.
Because “Apple Sugar” contains a high concentration of fructose and because fructose contains a high concentration of unprocessed sugar (found in all fruits) this acts like a sweetener.
And, of course it has the same survival properties as sugar.
So here is a very simple step by step guide to making your own apple sugar:
Step 1 – Wash your Apples
I know there are six apples in the picture, but I finally decided to use only four.
From four apples you can make “apple sugar” of approximately the weight of an apple.
Step 2 – Quarter, Core and Slice The Apples (Optional)
Today I decided to make an experiment: I also used the cores to see what happens. So I labeled this step “Optional” because the sugar from apple cores was as good, maybe a little bit more flavored than the one from fruit itself. Interesting!
Don’t peel them!
Another thing that I do with apple cores is to make my own apple vinegar. Here is the step by step guide.
Step 3 – Add your Sliced Apples to a Blender in Small Batches
Why small batches? Because otherwise you’ll have to wait for ages.
You also need to pour some water from time to time if the apples get stuck.
It takes just 10 minutes to blend all four apples.
Step 4 – Spread the Pureed Apples Very Thinly
If you have a dehydrator you can spread the pureed apples on the dehydrator’s fruit leather sheets.
If you don’t have a dehydrator, don’t worry, you can also use your electric oven.
So, place a cooking paper on your baking tray and spread the pureed apples (just like in the image).
Step 5 – The Dehydration Process
If you have a dehydrator you can set it at 150°F (65°C) and let it do its job for around 18 – 20 hours.
If you use an oven for the dehydration, set it at 170°F (77°C) and let the oven door slightly opened… just a little bit so the steam can exit. You should let it like this for 6 hours and then follow the next step.
Step 6 – Only for Those Using an Oven
In order to dehydrate the apples faster and if you don’t want them to get stuck to the cooking paper, you should peel off the apples, which now are like a sticking leather, and crumble them in smaller pieces using your hands (it’s easy and it smells nice).
Place it again in the oven over a cooking papper at the same temperature and let it there for at least 4 hours. If you want to make sure it’s ready take it out after another 8 hours.
If You See This Plant, Whatever You Do Don’t Touch It!
Step 7 – Result
This is how it should look when it’s ready to be ground into apple sugar.
It’s impossible not to taste it at this level. You’ll absolutely love the smell.
As you can see, the apple cored are drier… probably because they contain less water.
Step 7 – After Grinding
As you can see in the image, the apple sugar looks almost exactly like brown sugar and can be used exactly like it.
I mixed the powder I obtained from apple cores with the rest of the apple sugar because there was literally no difference in taste, smell or texture.
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I would not dehydrate or grind apple seeds. They contain arsenic.
Really useful tip thank you. That said, you can not write ‘grinded’, it’s the past tense ‘ground’ – I.e. it’s not grinded pepper but ground pepper.
Really thats all you have to contribute….the right and wrong use of grinded and ground:
Arsenic in small amounts kill cancer.
To my knowledge it should be *cyanide*, not arsenic. Either way, if you eat 30 apple seeds at a time, you will exhibit the effects of the poison.
Correct word usage and punctuation is more important than many people think. Incorrect word usage detracts from not only the meaning, but the importance of the message itself. Using correct English one is able to express one’s thought with far more precision than any other language extant today. The wide spread use of English in the world today is not just because of U.S. hegemony but is due to the precision and flexibility of the language itself.
so true, and is an excellent enabler of higher and deeper thought . . .
true
I guess that is why we have arsenic in our water supply and all sorts of other nasties. I would recommend removing seeds if you don’t use purified water on a daily basis to just reduce the amount of toxins your taking in. A little of arsenic can’t harm you, actually most seeds from fruit are actually good for you, I guess that is why they mostly give us seedless fruit now it steals too much money from big pharma and we certainly can’t have that now… Natural medicine interferes way too much with the corporate agenda…
Thanks for sharing the recipe though! I love that its natural and not artificial! What a blessing to know this!
Very interesting article. This never occurred to me. Concerning the seeds, it is said that is is safe to eat the seeds from one apple, but enough seeds can kill you.
Apple seeds are not the only seeds that contain cyanide. A few months ago I took a class on edible wild plants of the California littoral plain and the instructor mentioned a fair number of fruits, all related to the same family, whose seeds all contain cyanide. Fortunately, the quantities are quite small in most cases and the indigestibility of the seeds tends to protect us from the latent cyanide but he advised not pushing one’s luck and avoiding eating the seeds if possible but not to panic if one accidentally ingested on or two.
I would list the various fruits he mentioned, but I would have to find and refer to my notes from the class in order to be sure I was reporting his comments accurately.
When I was quite a small child, long, long ago and far, far away, I was always advised to be careful not to eat apple seeds but was told the reason was the seed would grow inside of us and kill us that way. Good advice, wrong reason.
On a happier note, this is an interesting article providing me with information I didn’t know. I intend to try it. Thanks for posting it.
just on that correct grammar theme,lol . . .you can drop the ‘of’ from ‘inside of’, as it is already ‘there’ in the idea of ‘inside’ . .
Thank you for the wonderful idea! Preppers need to help one another and this was a great way to do just that!! Be blessed
what type apples did you use, they would have to be your own home grown to be sure they were organic and not sprayed with chemicals. also those apples looked nicely ripe, so are you suggesting a particular type apple that is a sweeter variety? and were they really ripe? thanks.