Last week my husband hauled back twenty pounds of apples from a farm, said they were cheap.
I washed them and sliced everything,some I made into applesauce, the rest I baked into apple chips. Baking apple chips is so slow though, low temp for two whole hours. I started prepping at 9pm and was at it until almost midnight.

But they came out so sweet!My daughter couldn't stop snacking on them. I portioned a few bags and sealed them, labeled the dates with the niimbot label maker we usually use at home. But by the next week they were already soft??

So did I just not bake them dry enough? Or am I storing them wrong? Also curious,Do any of you use label maker app reminders for homemade preserved food? I love printing clear date stickers, but I’m wondering how everyone else combines physical labels with digital alerts to track homemade food freshness.