How To Make Fruit Leathers Part 4a Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
Text only,
Directions:
: FRUIT 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
Source from luhu.jp
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
Source from luhu.jp