Title: How To Make Fruit Leathers Part 4a
Categories: Dehydrator Fruit Snack
Yield: 1 Textfile

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:	F	RUIT LEATHER AT A GLANCE

APPLES PREPARATION - Wash and core. Puree with or without skins in blender in a small amount of water or juice. Or apples may be cooked, then pureed. COMBINE WITH OTHER PUREES - All other fruits. SPICES OR FLAVORINGS AND SWEETENING - Allspice, cinnamon, cloves, coriander, lemon, mint, nutmeg, orange, vanilla, white corn syrup, honey.

APRICOTS PREPARATION - Wash and pit. Puree with skins in blender. To retain light color, heat to almost boiling, or add 1/16 teaspoon sodium bisulfite to 1 quart of uncooked puree. COMBINE WITH OTHER PUREES - Apple, pineapple or plum. SPICES OR FLAVORINGS AND SWEETENING - Allspice, cinnamon, cloves, coriander, lemon, nutmeg, orange, white corn syrup, honey, brown sugar.

BANANAS PREPARATION - Peel. Puree in a blender. COMBINE WITH OTHER PUREES - Apple-berry, Lemon-walnut, Orange-pineapple. SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, cloves, coriander, lemon nutmeg, orange, vanilla, white corn syrup, honey, brown sugar.

BERRIES (Blackberries, Loganberries, Marionberries) PREPARATION - Wash. Puree in a blender. Sieve to remove most of the seeds. COMBINE WITH OTHER PUREES - Apple (to improve texture) SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, lemon, white corn syrup.

BLUEBERRIES PREPARATION - Wash. Puree in a blender. COMBINE WITH OTHER PUREES - Too bland alone; combine with apple or peach. SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, coriander, lemon, white corn syrup.

CHERRIES PREPARATION - Wash and remove stones. Puree in blender. Heat to almost boiling. Cool. COMBINE WITH OTHER PUREES - Apple, Apple-pineapple, banana, pineapple, raspberry, rhubarb. SPICES OR FLAVORINGS AND SWEETENING - Almond extract, cinnamon, lemon, orange, white corn syrup.

CRANBERRIES PREPARATION - Wash. Puree in a blender. COMBINE WITH OTHER PUREES - Apple, Apple-date, Apple-orange, Apple-pear. SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, cloves, ginger, lemon, orange, white corn syrup, honey.

GRAPES PREPARATION - Wash. Puree in a blender. Sieve to remove seeds. Cook to thicken. If using leftover pulp from grape juice, put through food mill to remove seeds and skins; add juice for desired consistency. COMBINE WITH OTHER PUREES - Apple, Raspberry. SPICES OR FLAVORINGS AND SWEETENING - Lemon, white corn syrup.

PEACHES / NECTARINES PREPARATION - Boil 2 minutes to remove skins. Halve fruits; remove stones. Puree in blender. To retain light color, heat to almost boiling or add 1/16 teaspoon sodium bisulfite to 1 quart of uncooked puree. COMBINE WITH OTHER PUREES - Apple, Blueberry, Pineapple, Plum, Raspberry SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, cloves, ginger, almond, nutmeg, white corn syrup, honey. "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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