There is always so much fruit to preserve in the fall and one way I have stored it away for the winter is by making fruit leathers. The process is actually easier than you would think since I use the skins and all (of course minus the larger seeds - raspberry and strawberry seeds are fine not to strain out).
Below I have documented my process using a dehydrator, but I have also laid out some additional instructions if you are going to dry them in an oven..
Fruit (if using pears or apples, you will need to remove the seeds)
(The batches I made this time were pear & cinnamon and berry pear)
|Just some of the pears one neighbor blessed us with.|
Place your fruit in a heavy bottom pot (add a little water if your fruit is not that juicy) and cook it down until most of the watery liquid has evaporated.
Add seasoning if desired (here I am adding some cinnamon to a cooked batch).
Let the mixture cool, then using a blender, puree the cooked fruit until it resembles the consistency of apple sauce.
Move your pureed fruit to the refrigerator and let it completely cool.
Next, place large scoops of the fruit puree on parchment sheets and place them in your dehydrator.
At 120 degrees it will take anywhere from 12 to 16 hours for these to dry out, the timing will mostly depend upon the thickness of the piles you make on the parchment.
Note: If using an oven to dry your fruit leathers,still spread them on the parchment sheet, but then turn your oven onto its lowest setting and take care to check the leathers every couple of hours rotating them so they dry in an even manner.