Title: How To Make Fruit Leathers Part 2
Categories: Dehydrator Fruit Snack
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SUN DRYING FRUIT LEATHER

Fruit leather can be sun dried successfully in one day if the sun is hot and the humidity low. The only problem is protecting the leather from insects. They usually find it as delicious as we do! Fruit leathers do not have the protection of sulfuring as fruits do to keep away the bugs. Secure cheesec]oth or nylon netting over the leather to protect it without touching it. Be sure the screening is anchored. If it blows into the drying leather, you'll have a very sticky mess! If not completely dry, some of the fruit particles will stick to the drying tray. Occasionally the top surface may be dry, yet the bottom is a little too moist. If this is the case, flip the leather over and dry the bottom until it is no longer sticky.

IF YOU WANT TO ADD SWEETENING

Most leathers need no added sweetening. If the fruit is a little under-ripe or not quite sweet enough, add mild honey or light corn syrup. The honey flavor may be too strong for some fruits. You may prefer to use mild-flavored white corn syrup. Granulated sugar added to fruit leather may crystallize during storage making the leather brittle. Brown sugar doesn't crystallize as readily as granulated sugar, but it adds a different flavor. You may also use liquid brown sugar and artificial sweeteners: The natural sweetness or any added sweetening will concentrate as the fruit leather dries. Remember this as you taste the puree and gauge the amount of sweetening you add accordingly.

IF YOU WANT TO ADD SPICES OR FLAVORINGS

Spices or flavorings will concentrate when dried so use them sparingly. Experiment with spice and fruit combinations. Add one spice or flavoring at a time in small amounts. Start with just a pinch of spice or 1/4 teaspoon per quart of puree. Taste the puree before adding more. You should be able to tell that something has been added. but not what. If the flavor shouts at you, you have used too much. Extracts and fresh juices are fine for flavoring leathers. Extracts are more concentrated than fresh juices, so begin with 1/4 to 1/2 tsp per quart of puree. To use fresh citrus juice, begin with 1 Tbsp per quart of puree. If you want to use grated citrus peel, try 1 tsp per quart of puree. Try these spices and/or flavorings: allspice, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg, pumpkin pie spices, almond extract, lemon extract, juice or peel, lime juice or peel, orange extract, juice or peel and/or vanilla extract.

HOW TO GARNISH

Sprinkle garnishes on fruit leather before drying or while the leather is still quite moist so the garnish will stick. Or mix some of the garnish with the puree before pouring it out to dry. You can use a garnish alone or combine two or more for a special flavor blend. Try these garnishes: shredded coconut, chopped dates, chopped dried fruit, granola, miniature marshmallows, chopped nuts, chopped raisins, poppy seeds, sesame seeds or sunflower seeds.

HOW TO STORE FRUIT LEATHER

Leave the rolls whole or cut htem into 4- to 6-inch pieces, which are a good snack size. For 1- to 2-week short-term storage, cut fruit leather rolls into bite-sized pieces and shake them in a container with powdered sugar or cornstarch, or both. Wrap each piece in plastic wrap. Do not roll the plastic wrap inside with the fruit leather as some leathers will stick to the wrap. Place the wrapped pieces in a heavy plastic bag or airtight container. Label the bags or containers clearly with a magic marker or stick-on labels. Include both the date and the flavor. Store them in a cool, dry, dark place. For longer storage, place the bags or containers in the refrigerator or freezer. Leathers containing nuts or coconut should be stored in the freezer. Do not store leathers with fillings. To seal leathers for longer storage, place the cut unwrapped rolls of leather inside clean, dry, canning jars. Place a new lid on each jar and lightly screw on the rings. Place the jars in a 165øF (65øC) preheated oven for 25 minutes. Remove the hot jars from the oven and screw on the rings tightly. When the jars are cooled and sealed, a partial vacuum will be created which protects the leather from air and moisture. Label the jars with the date and flavor of fruit leather. Store in a cool, dry, dark place.

YOU CAN FILL THEN TOO!!

Filled leathers are festive treats and are much more nutritious than candy. Unroll leathers which have already been dried and spread them with fillings of your choice. Then roll again jelly-roll fashion and cut the rolls into bite-size pieces. Try these fillings: melted chocolate, softened cream cheese, process cheese spread, fruit fillings, fruit jam or preserves, marmalade, marshmallow cream and/or peanut butter, smooth or chunky. "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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