How To Make Fruit Leathers Part 3 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
Text only,
Directions:
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 140
F (60
C)
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
Source from luhu.jp
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 140
F (60
C)
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
Source from luhu.jp