Drying apples question?

Here's the verbatim method given in MAFF's 'Home preservation of fruit and vegetables' 1971 ed p118. It's a bit long winded, but interesting:-
'The fruit must be carefully peeled and cored, all blemishes removed, and cut into rings of 1/4 inch thickness.
The apple rings should immediately be placed in a basin of salt water (2 oz salt to 1 gallon water) for a few minutes., as this helps to prevent discolouration.
The fruit should be removed from the water, superfluous moisture shaken off and the rings arranged in single layers on trays, or threaded on sticks which can be laid across the trays and placed near the kitchen fire or in a cool oven at a temperature of not more than 140 degrees Fahrenheit . If the process can be a continuous one the rings should dry in about 4 to 6 hours. If the rings are dried at the end of the day when the stove heat is dying down, drying may continue intermittently over a period of 2 or 3 days.
When the fruit is sufficiently dry the texture should resemble that of a chamois leather, and if a handful of rings are pressed firmly together the slices should be springy enough to separate at once on being released from the hand.
When they have reached this stage they should be removed from the oven and left for 12 hours, then packed and stored in a dry place.'

Couldn't be simpler

A good clear answer BtTS
I've only used my dehydrator twice so drying apples is something fairly new to me. It did seem a bit trial and error using the limited instructions that I found. So many thanks for this.

Thank you boundtothesoil, really helpful

Drying apples

Even if completely dried, fruit can reabsorb moisture and spoil unless you do something to prevent it. I always freeze fruit after drying, to be sure it will keep. Full air-tight jars are supposed to work, as long as the fruit is fully dried and you keep the jars sealed, but I haven't tried that.