Title: How To Make Fruit Leathers Part 4b
Categories: Dehydrator Fruit Snack Textfile
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FRUIT LEATHER AT A GLANCE contd.

PEARS PREPARATION - Peel and core. Puree in blender. To retain light color, heat to almost boiling or add 1/16 tsp sodium bisulfite to 1 quart of uncooked puree. Puree tends to be watery when not mixed with another puree COMBINE WITH OTHER PUREES - Improved when combined with Apple, rhubarb, apple-cranberry, or pineapple. SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, cloves, coriander, lemon, mace (a dash only), nutmeg, orange, white corn syrup, honey.

PINEAPPLES PREPARATION - Remove outer skin, eyes and core. Puree in a blender. COMBINE WITH OTHER PUREES - Appel-apricot, Apricot, Cherry, Rhubarb- strawberry. SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn syrup.

PLUMS PREPARATION - Wash and remove stones. Puree in a blender. COMBINE WITH OTHER PUREES - Apple, apricot, peach, pear. SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, coriander, lemon, orange white corn syrup.

PUMPKIN PREPARATION - Cut into large pieces, peel and remove seeds. Steam until soft. Puree in a blender. COMBINE WITH OTHER PUREES - Apple. SPICES OR FLAVORINGS AND SWEETENING - Cinnamon, ginger, nutmeg, pumpkin pie spices, white or dark corn syrup, honey.

RASPBERRIES PREPARATION - Wash. Puree in a blender. Sieve to remove seeds. COMBINE WITH OTHER PUREES - Apple. SPICES OR FLAVORINGS AND SWEETENING - Lemon, mint, orange, white corn syrup.

RHUBARB PREPARATION - Wash and steam until tender. Puree in a blender. COMBINE WITH OTHER PUREES - Improved when combined with Cherry, raspberry, strawberry, or strawberry-pineapple. SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn syrup.

STRAWBERRIES PREPARATION - Wash. If desired, puree in a blender. Sieve through a fine strainer to remove seeds. COMBINE WITH OTHER PUREES - Apple, apple-rhubarb, peach, pineapple, rhubarb. SPICES OR FLAVORINGS AND SWEETENING - Lemon, orange, white corn syrup. "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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