Title: How To Make Fruit Leathers Part 3
Categories: Dehydrator Fruit Snack
Yield: 1 Textfile

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SECRETS OF SUCCESSFUL FRUIT LEATHER

PUREE IS TOO THIN Very juicy fruits or too much Combine with thicker fruit puree. water added during blending. : Slowly cook the puree over low heat to evaporate some of the water before drying.

PUREE IS TOO THICK Type of fruit - apple or pumpkin. Add fruit juice or water to thin to Using leftover pulp from making pouring consistency. juices or jellies - apple, apricot, cherry, grape, or plum.

INSECTS ARE ATTRACTED TO LEATHER DURING SUN DRYING Insects find fruit leather delicious! Cover with cheesecloth or nylon net during drying, using blocks or spools to elevate. Be sure covering is secure and will not blow into the sticky leather.

LEATHER STICKS TO DRYING SURFACE Drying surface is not suitable for Lightly coat surface with vegetable drying leather. Wax paper or foil do oil or non-stick vegetable spray. not work. Puree is too thin. Pour puree 1/4-inch thick. Fruits low in natural pectin stick Combine low-pectin fruits with more than fruits higher in pectin -- fruits containing more pectin such blackberry, cranberry, loganberry, as apple. marionberry, raspberry.

LEATHER IS BRITTLE AROUND THE EDGES AND STILL STICKY IN THE MIDDLE Puree was thicker in the center. Tilt drying surface before drying to distribute puree evenly or pour puree a little thicker around the edges. Uneven air flow in oven or dryer. Rotate shelves more often. Sun dry if weather permits.

LEATHER BECOMES BRITTLE DURING DRYING OR STORAGE Type of fruit - pear, pineapple or Combine with other fruits. rhubarb. Insufficient air circulation as in Rotate trays or sun dry. oven drying. Too high heat, leather dried too Check temperature. It should not quickly. exceed 140øF (60øC) Overdrying Watch carefully near end of drying Use brittle leather chips as dessert toppings, in baked goods or reconstituted in baby food.

LEATHER IS GRAINY Peelings were left on fruit when Peel fruit for leather. pureed ~ especially pears. : Combine pear with other fruits such as apples.

LEATHER IS TOO SEEDY Failure to sieve out enough seeds. Sieve puree through strainer to remove as many seeds as possible before drying.

LEATHER TURNS EXCESSIVELY DARK Enzymatic browning occurs in some Heat puree to almost boiling to fruits - apple, apricot, peach and retard browning. pear. Improperly wrapped for storage - Wrap securely in plastic wrap, then light, air and moisture tend to store in moisture proof containers darken fruit leather. in a dark place. Storage location is too warm - heat Store in cool place or in freezer. tends to darken.

LEATHER MOLDS DURING STORAGE Leather is too moist when wrapped. Be sure leather has no moist or sticky areas. Improperly packaged so moisture is Wrap securely in plastic wrap, then absorbed by the leather. : store in moisture-proof container. "How To Dry Foods" by Deanna DeLong (1992) HPBooks, California ISBN = 1-55788-050-6 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair

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