Recipe: Dried Fruit (dehydrator)

From the same book
APPLES
Preparation: Peel and core, cut into slices or rings about 1/8" thick. Slice very thin, 1/16", for crunchy chips.
Pretreatment: Dip in pineapple juice or steam blanch 5 min. May be sprinkled with cinnamon for flavor.
Drying time: Dehydrate 6-12 hrs.
Dryness Test: Soft, pliable, no moist area in center when cut.
Refreshing: Presoak 1 cup af apples in 1-1/2 cups hot water until plump and moist. Simmer covered, 15 min. or till tender.
Storage Time: 4-6 mths at 70 degrees.

BANANAS
Prep: Peel and slice 1/4" thick
Pretreat: None necessart, optional, saok 2-3 min. in solution of 1 qt. water and 1 tsp ascorbic acid, or blanch in heavy syrup for 2 min. May also be dipped in pineaple juice to retain freshness.
Drying: 12-24 hrs.
Test: Firm, chewt and leathery texture.
Refresh: Soak 1 cup bananas in 1-1/2 cups hot water for 2 hrs.
Store: 2-4 mths at 70 degrees

BERRIES
Prep: Use firm berries like blue,elder, cran and currants. Was and remove stems.
Pretreat: Plunge berries with tough skins into boiling water for 15-30 sec. to crack skins, then into cold to cool rapidly. Less tough skins may be steam blanched 30-60 sec. or dried without pretreatment.
Drying: 6-10 hrs
Test: Hard. No moisture when crushed.
Refresh: Cover with water and store in fridg overnight. To cook, cover with water and simmer till tender.
Store: 4-6 mths.

Pineapple
Prep: Select ripe, slightly soft, fragrant fruit. Wash, remove spikes and peel. Remove thorny eyes and slice, dice or cut int 1/2" thick strips.
Pretreat: None is needed
Drying: 24-36 hrs.
Test: Firm and dry to the center.
Refresh: Eat dried, or or soak several hrs. in the fridg.
Store: 6-8 mths.

Plums and Prunes
Prep: Wash
Pretreat: none
Dry: 24-36 hrs
Test: Leathery. If whole, prune pit should not slip when squeezed.
Refresh:Use dried, or soak overnight in water or liquid to cover. To cook, simmer in water until tender.
Store: 6-12 mthss.

Strawberries
Prep: Gently wash, remove caps and cut 1/2" slices, or cut smaller berries in half. Dry side down. Berries cut too thin will stick to the drying surface.
Pretreat: None. You may dip in solution of 1/2 tsp ascorbic acid to 1 cup water to increase vitaminn C content.
Drying: 12-24 hrs.
Test: Pliable, leathery, no sign of moisture.
How to use: Eat dry alone or use on cereal and ice cream. Do not refresh strawberries because they become mushy.
Store: 4-6 mths

Fruit Leathers
3-4 cups of prepared fresh fruit makes 2 cookie sheet size leathers depending on the type of fruit and the size of the pieces.
Cooks use vegatable leathers to flavor pasta sauces and fruit leathers in place of raisins or candied fruit in baking.

May be made with almost fruits and berries: apples,apricots, bananas, grapes, pineapple, oranges, pears, peaches, tomatoes, plums, exotic fruits, etc. Grapefruit, lemon, persimmon, and rhubarb are not suitable for fruit roll ups.
Prep:
1. Select ripe or slightly overripe fruit.
2. Remove any pits. Peeling is optional.
3. Cut fruit into chunks and place into processor or blender. Juicier fruits should be put in first because their water and syrup will help the blender mix the fruit.
4. Yellow or light colored fruit can be pretreated with 1 tbl of lemon or lime juice for each qt. of fruit.
5. Chop, grind or blend to a thick puree. Water can be added to fruit to get the blender started.
6. Add 2 tbl of sugar per qt. to sweeten orange and pineaple pulp ( sugar is not needed for other fruit).
7. Spices can be added to fruit leather at a ratio of 1/8 tsp per cup.
8. Line your trays with saran or waxed paper. Make sure that what ever you do them in has an edge so fruit will not over flow.
9. Pour fruit onto sheet about 1/4" deep. Distribute evenly by tilting, do not use a spatula or knife. When all spaces are covered, the right amt. of puree has been applied.
10. When leather is partially dry but still moist, chopped nuts can be sprinkled over the top.

Place sheets in the dehydrator. Dry for 5-12 hrs. and test for dryness.

To test for dryness: Properly dried fruit leathers will be sticky to the toch, but will peel easily from the tray liner paper. Lift the edge ( which will adhere tightly to the surface) and peel it back about an inch. If it peels readily, it is properly dried.

Store: After loosening the edges and peeling it back about an inch, roll the saran or waxed paper and leather in one piece in a loose roll then wrap throughly in more plastic wrap. Store in resealable plastic bags orairtight containers. Store in cool dark place to prevent them from becoming sticky. They can be stored years in freezer, months in fridg or up to 6 mths at room temp. Leathers with nuts,coconut, or spices must be stored in freezer or they will spoil after a month or so.

Donna, I have gobs more if you need anything else.