Applesauce Fruit Leather
I love making applesauce in the fall. This past fall I had a great helper!
Our boys love eating my applesauce until I feed them too much of it they get sick of it. When they got sick of it last year I made some fruit leather with some of the leftovers in my dehydrator. The boys didn’t like the fruit leather very much, I did!
This winter I did an inventory of my canned applesauce. I found I have tons of applesauce!
I decided to try the fruit leather again. I found some canned applesauce with chunks of apples (boys don’t like chunks), applesauce with strawberries (boys didn’t like that combo) and applesauce with raspberries (they didn’t like that combo either).
I have plastic liners for my trays. My friend uses wax paper in place of the trays. You can also use plastic wrap.
I had the best results with about 1/4 inch thickness of applesauce on the tray’s liner.
The owner’s manual directions said 135 degrees for 8-10 hours.
At eight hours the applesauce was like fruit leather but still a little too moist. The directions in my manual said to cut it while it was still warm. I used a pizza cutter. The spatula was helpful in scraping the fruit leather of the plastic tray liner.
Because of the apple chunks I dried the fruit leather after the cutting for another 30 minutes to 1 hour. Some slices were dry enough and didn’t need the extra drying time.
If I am remembering correctly a pint jar yielded one tray.
Other recipes/directions I found on-line: