Agar agarĪgar agar, also known as katen or agar, is a flavorless jelly-like substance. Thanks to these four vegan gelatin substitutes, you can have your jelly (and eat it too). But what happens if you eat a vegan or vegetarian diet? After all, gelatin is made from animal parts that have been boiled for a long time. Aspartame sweeteners however may loose sweetness during drying.From homemade jello to fruit jam, many sweets call for gelatin as an ingredient. Sweetening – If the puree needs some sweetening, add up to ½ cup sugar for each 2 cups of fruit. Once you have the basics of making fruit leathers it is fun to try some new flavoring, toppings, or fillings. Adding Sweetness and flavoring to fruit leather. If there is any moisture in the fruit leather at all, they may mold when stored at room temperature for very long.įor more information about drying fruit leathers, fruits or vegetables, contact the WSU Cooperative Extension office in Brush Prairie for the “Drying Fruits and Vegetables” publication. Roll and wrap those shapes well.įor best storage it is recommended to put the rolled leathers in the refrigerator or for longer storage in the freezer. Cooled fruit leather can also be cut into fun shapes using cookie cutters. Then cut into pieces about 1 inch in width. ![]() To make leather strips, roll the entire leather piece in plastic wrap. Allow the leather to cool before rewrapping in plastic. When dried, take the warm leather and peel from the plastic and roll. Test for dryness by touching the center of the leather. It will dry from the outside edge toward the center. When using a spatula it will cause the puree to have high and low spots that will dry unevenly.ĭry fruit leathers at 140° degrees F. Take the tray and tap it gently on the counter surface and tilt it so to spread the puree. If using a commercial dehydrator, use the fruit leather drying sheets. When spreading the puree, avoid using a spatula or other utensil. If oven drying cover a cookie sheet with plastic wrap and then pour puree onto the plastic wrap. Spread puree evenly to about 1/8 inch thick. When the puree is the thickness and taste preferred, pour onto a fruit leather drying sheet. Applesauce or bananas can be added to thicken the juicy purees, decreased the tartness and make the leather smoother. Sometimes the fruit purees, especially those made from canned or frozen fruits, will be very juicy. ![]() If it needs flavoring or sweetener, add at this time. The fruit pulp can be dried at this point or a sweetener and/or flavoring may be added. It is best to taste the puree at this point. Add 2 teaspoons of bottled lemon juice to light colored fruits to prevent darkening. Puree the fruit in a blender until smooth. If using canned or frozen fruits be sure to drain the fruit well. To make fruit leathers from fresh fruit wash the fruit or berries in cool water and remove the peel, seeds and stems. Individual fruit leathers should contain the amount of fruit allowed for a fruit exchange. For the diabetic fruit leathers without sugar are a healthy choice for snacks or desserts. They are very much like the commercial fruit roll ups and dried fruit sheets, but with less sugar and a truer taste of fruit.įruit leathers can be made from leftover fruits, fruit that is too overripe to preserve, extra fruit pulp left from making jellies, or from canned and frozen fruit. When making fruit leather at home you can control how much sugar is added. ![]() They are made by pouring pureed fruit on a drying rack and dried in a commercial dehydrator or oven. It is an easy way to add fruit to a lunch or snack. Fruit leathers are a tasty, chewy, dried fruit product.
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