Drying And Preserving Foods Part Four

* Exported from MasterCook *

Drying And Preserving Foods Part Four

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
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Drying Fruit Leathers

Fruit leathers are homemade fruit rolls. They are a tasty chewy, dried fruit
product. Fruit leathers are made by pouring pursed fruit onto a flat surface
for drying. When dried, the fruit is pulled from the surface and rolled. It
gets the name "leather" from the fact that when the pursed fruit is dried, it
is shiny and has the texture of leather. The advantages of making your own
fruit leathers are to save money use less sugar and to mix fruit flavors.
Leftover fruit pulp from making jelly can be blended and made into fruit
rolls. For the diabetic adult or child, fruit leathers made without sugar are
a healthy choice for snacks or desserts. Individual fruit leathers should
contain the amount of fruit allowed for the fruit exchange. Directions follow
for making fruit leathers. Fresh, frozen or drained canned fruit can be used.
Leathers From Fresh Fruit Select ripe or slightly overripe fruit. Wash fresh
fruit or berries in cool water. Remove peel, seeds and stem. Cut fruit into
chunks. Use 2 cups of fruit for each 13" X 15" fruit leather. Purse fruit
until smooth. Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid
(375 mg) for each 2 cups of light colored fruit to prevent darkening.
Optional: To sweeten, add corn syrup, honey or sugar. Corn syrup or honey is
best for longer storage because it prevents crystals. Sugar is fine for
immediate use or short storage. Use 1/4 to 1/2 cup sugar, corn syrup or honey
for each 2 cups of fruit. Saccharin-based sweeteners could also be used to
reduce tartness without adding calories. Aspartame sweeteners may lose
sweetness during drying. Leathers from Canned or Frozen Fruit •Home preserved
or store-bought canned or frozen fruit can be used. •Drain fruit, save liquid.
•Use 1 pint of fruit for each 13" X 15" leather. •Purse fruit until smooth. If
thick, add liquid. •Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic
acid (375 mg) for each 2 cups of light colored fruit to prevent darkening.
•Applesauce can be dried alone or added to any fresh fruit purse as an
extender. It decreases tartness and makes the leather smoother and more
pliable. Preparing The Trays For drying in the oven a 13" X 15" cookie pan
with edges works well. Line pan with plastic wrap being careful to smooth out
wrinkles. Do not use waxed paper or aluminum foil. To dry in a dehydrator,
specially designed plastic sheets can be purchased or plastic trays can be
lined with plastic wrap. Pouring The Leather Fruit leathers can be poured into
a single large sheet (13 " X 15 ") or into several smaller sizes. Spread puree
evenly about 1/8-inch thick, onto drying tray. Avoid pouring purse too close
to the edge of the cookie sheet. The larger fruit leathers take longer to dry.
Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in
an oven and 1 to 2 days in the sun. Drying The Leather Dry fruit leathers at
l40ºF. Leather dries from the outside edge toward the center. Test for dryness
by touching center of leather; no indention should be evident. While warm,
peel from plastic and roll, allow to cool and rewrap the roll in plastic.
Chances are the fruit leather won't last long enough for storage. If it does,
it will keep up to 1 month at room temperature. For storage up to 1 year,
place tightly wrapped rolls in the freezer. Spices, Flavors and Garnishes To
add interest to your fruit leathers; spices, flavorings or garnishes can be
added. Spices to Try Allspice, cinnamon, cloves, coriander, ginger, mace,
mint, nutmeg or pumpkin pie spice. Use sparingly, start with 1/8 teaspoon for
each 2 cups of puree. Flavorings to Try Almond extract, lemon juice, lemon
peel, lime juice, lime peel, orange extract, orange juice, orange peel or
vanilla extract. Use sparingly, try 1/8 to 1/4 teaspoon for each 2 cups of
purse. Delicious Additions to Try Shredded coconut, chopped dates, other dried
chopped fruits, granola, miniature marshmallows, chopped nuts, chopped
raisins, poppy seeds, sesame seeds or sunflower seeds. Fillings to Try Melted
chocolate, softened cream cheese, cheese spreads, jam, preserves,
marmaladeBesides being used during peak season to preserve food, a food
dehydrator can be used for proofing breads, making yogurt or cheese, drying
seeds, curing nuts, de-crystallizing honey and drying crafts.
Besides being used during peak season to preserve food, a food dehydrator can
be used for proofing breads, making yogurt or cheese, drying seeds, curing
nuts, de-crystallizing honey and drying crafts.

Compiled By Lisa Owner Fabfood Posted To Fabfood andMC-Recipe 5-15-98


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