I canned 40 quarts of apple sauce and got tired of just eating it out of the jar.
Searching the Internet I found a recipe.
Any pointers are made because I found out what not to do.
This the batch I started at 8am with 2 quarts between the 3 pans. This is after 3 hours in a barely turned on oven, less than 200 degrees. My plastic wrap fell over so you see the results of the not dried edges. I rolled them over so they should be ok in a couple hours.
Anna helped me get these in before school. I asked if she wanted some apple sauce in her lunch and she said she preferred hers roasted.
- Take a jelly roll pan - cookie pan with slight edges. I just picked up a 3 pack of Wilton ones at Joann's for $7 with my 50% off coupon. Make sure its completely dry or the wrap will melt to the pan.
- Line it with a piece of plastic wrap. Trim edges so they don't burn on the rack or edges of the oven. You get smoke if you don't and a bad smell.
- Pour in a jar of apple sauce 1/8 inch deep. You can mix in a blender other fruits too. If the plastic folds over that part may not ever dry.
- Put in oven at warm - less than 200 F for 6-8 hours. If its too think you will never dry out the underside. Too thin and you burn.
- When the fruit leather is ready, you can easily peel it up from the plastic wrap. Cut in strips with a pizza cutter. I cut them into tiny pieces and Lilly likes to eat them. To store it, roll it in its plastic wrap, put it in an airtight container. I put them in a zip lock bag. You can wrap them singularly for lunches too.
Tomorrow I will be making and posting about granola bars. I need the pans i am using on the leather. I also need the oven twice as hot which would burn the fruit right now.