Apple Leather

By Hklbrries

"...Start with the best quality fruits and vegetables you can find. Choose firm fruit that is ripe and heavy for its size. Vegetables should be fresh and just mature. Wash in cold water to remove dirt, bacteria and insects just before drying.

Both fruits and vegetables can be pretreated to improve quality, preserve color and flavor, and minimize the loss of nutrients. It also helps ensure even drying and extend shelf life.

Fruits don’t have to be pretreated because natural sugars and acids counteract decomposition, but apples, pears, peaches and apricots tend to discolor, which can be decreased by using an ascorbic acid or salt solution dip, syrup blanching, a honey dip or sulfating. Commercial anti-darkening powders also work.

Here are some guidelines from “Drying Fruits and Vegetables,” a Pacific Northwest Extension publication, or follow the instructions in the manufacturers’ manual for a dehydrator.

Salt Solution Dip: 2 to 4 tablespoons salt per gallon of water. Soak fruit 2 to 5 minutes and drain well.

Syrup Blanching: 1 part sugar to 2 parts water. Use less sugar, if desired. Bring the syrup to a boil, add fruit and simmer 5 minutes. Drain. Produces candied fruit.

Honey Dip: 1 part honey to 4 parts water. Dip fruit immediately after slicing and soak about 5 minutes. Drain well before drying.

Sulfuring or Sulfiting: Most commercially prepared light-colored fruits are treated with sulfur compounds. Sulfuring at home is complicated, potentially dangerous and no longer recommended.

The most popular sulfating agent is sodium bisulfite and can be purchased at wine-making suppliers or some large supermarkets. University extension publications include guidelines for those who want to use sulfites at home..."

"...Fruits should be conditioned before storing. Some pieces of fruit will be moister than others after drying. Conditioning distributes the remaining moisture to reduce the chance of mold.

To condition, loosely pack cooled dried fruit into plastic or glass containers about two-thirds full. Cover tightly. Shake them daily for 2 to 4 days. Excess moisture will be absorbed by the drier pieces..."

Ingredients

• 1 gallon apples
• 1 cup apple cider
• 1/2 to 1 cup mild-flavored honey
• Ground cinnamon, to taste
• Ground cloves, to taste
• Ground nutmeg, to taste
• Cornstarch or arrowroot powder
• Waxed paper

Details

Servings 4

Preparation

Step 1

Place the apples and their juice in a large, heavy pot and add the apple cider. Apples are drier than other fruits and can scorch as they are heated if you don’t add liquid to the bottom of the pot. If the apples are tart, add honey when the mixture looks somewhat clear and is boiling well. Then add the spices if you wish.

When the mixture reaches the consistency of a very thick sauce, remove from heat and run through a food mill, blender or food processor. Return to heat and cook to the consistency of thick applesauce.

Spread the pulp about 1/4-inch thick on oiled baking sheets or baking sheets lined with freezer paper or plastic wrap. Dry in a dehydrator or on low in the oven.

After the puree has dried into fruit leather, pull it from the baking sheet in a single layer.

Place the leather on a cooling rack until both sides are thoroughly dry. Dust the dried leather with cornstarch or arrowroot powder to prevent sticking. Then roll the leather between two sheets of wax paper to store.