Recipe#17746
Title: Apple Leather
From: af961@james.freenet.hamilton.on.ca (Helen Peagram)Newsgroups: rec.food.preserving
Subject: Re: Fruit leather.
Date: 28 Aug 1997 18:15:03 -0400
Message-ID: <5u4t97$f1e@james.freenet.hamilton.on.ca>
Apple Cream Leather
Yield: 1 Servings
6 ea Apples
1/2 ts Cinnamon
1/4 ts Cloves
1 c Nonfat yogurt -- (plain)
1/2 ts Nutmeg
Puree ingredients in food processor or blender until smooth. Place fruit
leather sheets in dehydrator trays. Spread puree over fruit leather sheets,
1/4" thick. Dry until leathery (pliable but not sticky).
Title: Berry Leather and Chips
Categories: Dehydrator, Fruits, Snacks
Yield: 1 Servings
The ingredients may be a bit uncommon....but the theory is the same, no
matter what fruit you use, so make cherry leather...or orange
leather...or....well you get the idea.
PUREES, FRUIT LEATHERS & CHIPS: Fruit leathers are dried leathery sheets of
pureed fruit. Fruit chips are made from crisp fruit leather that breaks
easily. Both have tangy, concentrated fruit flavor that makes them a
favorite snack for anyone, especially handy to pack in a lunch or rucksack.
Much of the following information about making purees, fruit leathers and
chips and the individual recipes are excerpted and adapted from University
of Alaska Cooperative Extension Service Bulletin P-228, "Fruit Leather"
PUREE: To make berry purees, rinse berries, drain, put in a blender and
blend until the consistency of thick puree. Most berries do not need to be
cooked. Salmonberries and highbush cranberries have larger seeds and should
be put through a sieve after blending to remove seeds.
Title: How To Dry Puree and Fruit Leather
Categories: Fruits, Dehydrator
Yield: 1 Servings
Line a cookie sheet (12 x 17 inches) with plastic wrap. This size cookie
sheet holds approximately 2 cups of puree. Spread puree or fruit leather
evenly over the plastic but do not push it completely to the sides. Leave a
bit of plastic showing for easy removal. Place on a card table or picnic
table in the hot sun to dry. If the plastic is bigger than the cookie sheet
and extends up the sides, anchor it with clothes pins so it will not flop
down and cover the edges of the leather. Puree should dry in the sun six to
eight hours. The heat of the sun and the humidity make drying time
variable.
Puree and fruit leather may be dried in an oven set at 140 degrees (F). Too
high a heat will disintegrate the plastic. Leave the oven door ajar so
moisture can escape. It takes about six hours in the oven. It can also be
placed in the back window of a car and dried. Leave the car windows open
about 1 inch.
To make sure the fruit leather is completely dried, pull from the plastic
wrap or touch to see if the fruit leather is "tacky." Purees without sugar
will be much drier and more brittle. If it is not completely dry it will
mold during storage. When the fruit leather becomes too dry, it will crack
and crumble and won't roll, but is still good to eat....call it "fruit
chips."
STORING PUREE AND FRUIT LEATHER
Roll fruit leather loosely in plastic wrap and store in the cupboard. To
store puree without sugar for other uses, break it into small pieces and
store in plastic bags in a dry, cool place or in the freezer.
Rose hip powder may be made by crushing dried puree with a rolling pin
until it is fine enough to suit you. This may be stored in small jars in a
cool, dry place. It is good to sprinkle over cereal and to include in hot
cakes and other dishes.
Title: Rhubarb Leather and Chips
Categories: Dehydrator, Fruits, Snacks
Yield: 1 Servings
The ingredients may be a bit uncommon....but the theory is the same, no
matter what fruit you use, so make cherry leather...or orange
leather...or....well you get the idea.
PUREES, FRUIT LEATHERS & CHIPS: Fruit leathers are dried leathery sheets of
pureed fruit. Fruit chips are made from crisp fruit leather that breaks
easily. Both have tangy, concentrated fruit flavor that makes them a
favorite snack for anyone, especially handy to pack in a lunch or rucksack.
Much of the following information about making purees, fruit leathers and
chips and the individual recipes are excerpted and adapted from University
of Alaska Cooperative Extension Service Bulletin P-228, "Fruit Leather"
PUREE: Wash and cut about 1 quart of rhubarb into small 1/2" pieces. Put
1/4 cup water in a saucepan and add rhubarb. Cook only until rhubarb starts
to soften. Let cool slightly; put in blender and make into puree. This
should make about 2 cups of puree.
Title: Rose Hip Leather and Chips
Categories: Dehydrator, Fruits, Snacks
Yield: 1 Servings
The ingredients may be a bit uncommon....but the theory is the same, no
matter what fruit you use, so make cherry leather...or orange
leather...or....well you get the idea.
PUREES, FRUIT LEATHERS & CHIPS: Fruit leathers are dried leathery sheets of
pureed fruit. Fruit chips are made from crisp fruit leather that breaks
easily. Both have tangy, concentrated fruit flavor that makes them a
favorite snack for anyone, especially handy to pack in a lunch or rucksack.
Much of the following information about making purees, fruit leathers and
chips and the individual recipes are excerpted and adapted from University
of Alaska Cooperative Extension Service Bulletin P-228, "Fruit Leather"
MAKING PUREES: PUREE: Use soft rose hips (the riper they are the sweeter
they are). It takes about 4 cups of rose hips to make 2 cups of puree.
Remove stalks and blossom ends. Rinse berries in cold water. Put them into
a pan and add enough water to almost cover. Bring to a boil and simmer 10
to 15 minutes. Press through a sieve or strainer. All that does not go
through the sieve is placed in the pan again. Add a little water, enough to
almost cover, if you want a thicker puree, add slightly less. This time
heat but do not boil so vigorously. This will dissolve a little more of the
fruit so that it will go through the sieve. Press again and then repeat the
process one more time. By now, most of the fruit should have gone through
the sieve leaving only seeds and skin to discard.
Title: Fruit Leather
Categories: Fruits
Yield: 4 Servings
3 c Sliced apples, pears, etc *
1 pn Salt
1 pn Ground Cinnamon
Juice of 1/2 Lemon
* prunes, dried apricots, or berries Cook the fruit in enough water to
cover, until very soft. Drain. Mix in other ingredients. Puree in food
processor fitted with steel blade, or in blender. Spread no more than 1/4"
thick on a very well-greased cookie sheet with edges (grease the edges
too.) Leave in the oven set on the lowest temp (or just the pilot light in
gas ovens) for at least 6 hours or overnight. Cut into 3x4" pieces and roll
up in pieces of wax paper. Store in a sealed container in the refrigerator
or freezer until needed.
Title: Fruit Leather
Categories: Snacks, Fruits
Yield: 2 Sheets
1 lb Sliced ripe strawberries
-OR- peaches or apricots
-OR- plums
1/2 c Sugar
2 tb Lemon juice
In a saucepan, cook the fruit, sugar and lemon over moderate heat, stirring
all the while, until it boils. Remove fruit with a slotted spoon,
transferring the pieces to a blender or food processor. Puree fruit pieces
until smooth, then return to saucepan. Let cool to room temperature.
Line two large baking sheets with a single layer of wide plastic wrap,
allowing wrap to come up sides of pan, just to the top of the pan rim. Pour
puree over wrap, spreading it evenly. Leave pans in oven set on lowest
temperature (150 degrees F. or less), with oven door left slightly open.
The leather should be ready after 5 hours. Check to see if it can be
easily peeled from the plastic wrap.
Store leather (still attached to plastic wrap), rolled up in airtight
containers.
Makes 2 sheets, each about 8 inches square.
Title: Strawberry Rhubarb Leather
Categories: Dehydrator, Fruits
Yield: 1 Servings
1 c Rhubarb
1/4 c Water
2 c Strawberries sliced
1/2 c Sugar
Combine finely chopped rhubarb and water. Simmer over medium heat for about
5 minutes. Add strawberries and sugar. Simmer another 5 minutes. Puree
mixture until smooth in a blender or food processor. Dehydrate in a
dehydrator or in oven.*
To dry in an oven just set temp at lowest possible setting --about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.