The result is that the time it chips a canner to come up to processing pressure that is, the come-up dehydrated caramel apple chips and the time it takes the canner to cool naturally down to 0 pounds pressure at the end of the process known as the cool-down time will be less than for the standard pressure canner. If the heat from the come-up and click at this page periods is reduced because these times are shortened, then the heat from the process time at pressure alone may not be enough to destroy targeted microorganisms for dehydrated caramel.
I LOVE dehydrated apples. my mom always made dehydrated apple slices at least once a year. They are soooo flavorful, packed with flavor! An easy tutorial on how to dehydrate apples, plus a way to add flavor and make dehydrated caramel apple chips, an excellent alternative to holiday candy! If candy apples were chips, they would probably taste like these salted caramel apple chips! Warning, these are highly addictive!