It’s March Break! Make Fruit Roll Ups with your Children!

Strawberry Leather

Ingredients

2 1bs. ripe strawberries sliced thin

Preparation

Cut parchment paper to the size of the dehydrator trays or size of oven pans (for dehydrating in oven)

Wash and rinse strawberries. Remove stem and slice strawberries thin. Place strawberries in blender and pulse on high until a smooth liquid. Pour about 1-2 cups of pureed strawberries on parchment paper on either the oven trays or dehydrator trays. Spread on parchment paper until you have approximately 1/8” thickness of puree on parchment paper. Spread out puree until you reach about 1/4” from the edges. Turn on hydrator when all trays have been filled. This will take about ten hours to completely dry. Remove trays from dehydrator and let sit at room temperature overnight. Peel strawberry leather from parchment paper. Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Oven method

Set oven to convection at 170 F. Place oven trays in oven and dehydrate for 4.5 – 5 hours. Remove trays from oven and let sit at room temperature overnight. Peel strawberry leather from parchment paper. Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Blueberry Leather

Ingredients

12 oz. ripe blueberries

¼ cup water

Preparation

Cut parchment paper to the size of the dehydrator trays or size of oven pans (for dehydrating in oven)

Wash and rinse blueberries. Place blueberries in blender and pulse on high until a smooth liquid. Pour blueberries into a fine sieve and force blueberry puree into a bowl under sieve. (this removes any skin that did not puree) Pour about 1-2 cups of pureed blueberries on parchment paper on either the oven trays or dehydrator trays. Spread on parchment paper until you have approximately 1/8”thickness of puree on parchment paper. Spread out puree until you reach about 1/4” from the edges. Turn on hydrator when all trays have been filled. This will take about 6-7 hours to completely dry. Remove trays from dehydrator and let sit at room temperature overnight. Peel blueberry leather from parchment paper. Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Oven method

Set oven to convection at 170 F. Place oven trays in oven and dehydrate for 4 1/2 – 5 hours. Remove trays from oven and let sit at room temperature overnight. Peel blueberry leather from parchment paper. Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Red Pepper Leather

Ingredients

4 red peppers seeds, stems removed. Chopped into ¼” pieces

Preparation

Cut parchment paper to the size of the dehydrator trays or size of oven pans (for dehydrating in oven)

Wash and rinse peppers. Remove stem and seeds and cut into ¼” pieces and pulse on high until a smooth liquid. Pour about 1-2 cups of pureed peppers on parchment paper on either the oven trays or dehydrator trays. Spread on parchment paper until you have approximately 1/8” thickness of puree on parchment paper. Spread out puree until you reach about 1/4” from the edges. Turn on hydrator when all trays have been filled. This will take about 10 hours to completely dry. Remove trays from dehydrator and let sit at room temperature overnight. Peel pepper leather from parchment paper. Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Oven

Set oven to convection at 170 F. Place oven trays in oven and dehydrate for 3-5 hours. Remove trays from oven and let sit at room temperature overnight. Peel pepper leather from parchment paper. Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Apple Leather

Ingredients

16 apples, peeled and core removed, chopped into ¼” pieces

Preparation

Cut parchment paper to the size of the dehydrator trays or size of oven pans (for dehydrating in oven)

Wash apples . Remove core and peel apples and cut into ¼” pieces and pulse on high until a smooth liquid. Pour about 1-2 cups of pureed apple on parchment paper on either the oven trays or dehydrator trays. Spread on parchment paper until you have approximately 1/8” thickness of puree on parchment paper. Spread out puree until you reach about 1/4” from the edges. Turn on hydrator when all trays have been filled. This will take about ten hours to completely dry. Remove trays from dehydrator and let sit at room temperature overnight. Peel apple leather from parchment paper. Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Oven

Set oven to convection at 170 F. Place oven trays in oven and dehydrate for 3-5 hours. Remove trays from oven and let sit at room temperature overnight. Peel apple leather from parchment paper. Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Dehydrating vegetable or fruit slices

Any vegetable or fruit is the same method.

Tomatoes are very difficult to dehydrate.

The higher moisture content of the fruit or vegetables will result in longer drying time.

Dehydrator Method

Slice fruit 1/8” thick. Arrange on dehydrator racks getting fruit as close as possible without touching. Turn on dehydrator and dehydrate for 10- 24 hours depending on the fruit.

Oven method

Slice fruit 1/8” thick. Arrange on parchment paper on oven trays getting fruit as close as possible without touching. Set oven to 170 F on convection bake and dehydrate overnight 8-12 hours depending on the fruit.

Soup mix ( Onions carrots and celery)

Ingredients

5 carrots shredded

4 onions sliced 1/16 “thin

5 stalks of celery sliced 1/16” thin

Oven method

Arrange on parchment paper on oven trays getting vegetables as close as possible without touching. Set oven to 170 F on convection bake and dehydrate overnight 8-12 hours depending on the vegetables. Store in sealable bag and keep in dry cool place.

Using a large Dehydrator (Excalibur 9 tray)

Parchment paper cut  to 14”x15”

Apples

14 apples wash, peeled and cored

Puree in blender until smooth.

Divide into 6 batches and spread onto 6 trays covered with parchment paper.

Set temperature to 135 F and dehydrate for 5-6 hours.

For fruit leather let trays sit at room temperature for 1 day then peel leather. Cut and store in sealable bag in cool dry place.

Makes 6 trays

Soup mix

Soup mix (Onions carrots and celery)

Ingredients

5 carrots shredded

4 onions sliced 1/16 “thin then chopped to 1-1 ½” pieces

5 stalks of celery sliced 1/16” thin

Arrange on parchment paper on oven trays getting vegetables as close as possible without touching. Set dehydrator to 135 F and dehydrate 5-6 hours depending on the vegetables. Store in sealable bag and keep in dry cool place.

Powered By Scotland Clothing LLC >>