I went out to turn my drying apples today, and noticed something very disturbing, many of my apples were turning black where they touched metal! They reacted with both the baking sheet and the baker’s cooling racks. Fortunately for me, most of my apple slices were on the plastic screens, which are not reactive, but still it was a very emotional five minutes before I realized that. I hate to waste perfectly good food, the whole point of my experiments is to consume less, not more.
In retrospect, it is nice that I tried out a variety of surfaces, because now I know that it was isolated to the metal and so I am not throwing in the towel. Tomorrow, I will peel up the rest of the apples and use only the plastic screens.
By the way, homemade dried apples taste amazing! They are so much better than the type you would buy in the store, because they actually taste like real apples. Evidently, store bought dried fruit is processed with sulfur to keep them from turning black, but it also effects their taste.