Steaming apple slices is a faster method of cooking than baking and boiling, and it can prevent the browning of the apples during drying. Like other steamed fruits and vegetables, you can overcook the apple slices. Avoid cooking the apples to this mushy state unless you intend to purée or mash the apples for sauce. Cooking times for steamed apple slices will vary depending on the thickness of the slices.
Bring 2 to 3 inches of water to a boil in a lidded pot over medium-high heat.
Put 1 qt. water into a large bowl. Mix in lemon juice. Set aside.
Peel, core and thinly slice the apples 1/4 inch thick or as directed by your recipe. This should yield 3 qts. of sliced apples.
Submerge the apple slices in the lemon water as soon as you cut them to prevent browning. Drain the apple slices when you're ready to steam. Dip the apples in batches if your bowl will not hold all 3 qts. at once.
Arrange the apple slices in the steamer basket in even layers totalling 2 inches high or less.
Place the steamer basket into the pot of boiling water and tightly cover the pot.
Steam the apple slices for five minutes or until they reach the desired tenderness.
Transfer the steamed apples to paper towels to drain excess water until ready to use in your recipes or for eating.