Dehydrating is the best way to preserve the essence of a raw apple, as well as other fruits and vegetables.
Dehydrating doesn't subject foods to high temperatures associated with traditional canning methods. For safety reasons, low-acid foods are heated to temperatures of 240F degrees in a pressure canner. High-acid produce reaches a temperature of 212F in a water-bath canner. When a raw food is heated to an internal temperature of 120F or higher, much of it's nutritional value is lost, especially enzymes. Canning also leaches out water soluble vitamins and minerals, which further depletes the healthful qualities of raw-living foods
