Physical Properties of Plant and Animal Materials. MacManiman, Gen. 1977. Peterson, U. J. W. 1976. Make sure your file is readable as a Microsoft Word 5 Macintosh file. If you can't do that, discuss it with Dr. Hyde.
Apples are plentiful and relatively inexpensive at harvest time in Washington.
When dried, they make a snack food that can be enjoyed any time and rivals other snack foods in both flavor and nutrition. Drying can take advantage of seasonal price variations and provides very compact storage for up to a year if final moisture content is low enough and packaging is a glass jar with a tight lid. The process involves washing, peeling, slicing, and drying the apples, with blanching and adding of preservative as options. Home drying is the cost of the fruit plus your time and a piece of plastic window screen. The value of the result includes the convenience of the end product for use in lunches, snacks, and otherwise, such as reconstituted to make pies, cobbler or sauce.