Bedienungsanleitung Klarstein Fruit Jerky 10 - 10028435 (Seite 22 von 69) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

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Ascorbic Acid

Crystalline ascorbic acid or products with ascorbic acid made for preserving fruits for canning may

be obtained from drug stores or from stores selling canning supplies. Most grocery stores sell it

with their canning supplies as well. Mix 1 tablespoon in four cups of water and soak the fruit for

about two minutes. Like lemon juice, the taste can be quite overpowering so experiment with

concentrations and soaking times..

Sodium Bisulte

Sodium Bisulte can be purchased at your local pharmacy. If you or anyone who will be eating

the food has any known chemical allergies, you should check with your physician before using this

chemical. Be certain to ask for food grade (safe) product only. Mix 1 teaspoon of Sodium Bisulte

in 1 quart of water. Dip the sliced fruit in the solution for a few minutes. Remove, drain and place

on the dehydrator tray.

Fruit Leather Dehydrations Tips

Sometimes referred to as Fruit Rolls, Fruit Strips, or Fruit Jerky, fruit that is pureed and dried in

thin sheets becomes a tasty, chewy, candy-like snack we will call fruit leather. You have probably

sampled the commercial versions from the market, but once you‘ve tasted it made fresh at home

with quality fruit, you‘ll never go back to store bought! Fruit leather is a good way to make use of

left-over or overripe fruit that might otherwise be discarded.

Making Fruit leather is very easy. Start by thoroughly washing the fruit in cold water and remove

any stems or leaves left on the fruit. Remove the peel, skin, pits, or seeds as necessary. Then just

puree the fruit or fruit combination of your choice, and add just enough liquid to the blender to

make a smooth thick puree. Honey, fruit juice or water can be used but don‘t make the mixture

tooth in or it won‘t stay put on the dehydrator shelf. With fruits that have a high moisture level little

or no liquid needs be added at all.

Since you are the cook. you get to taste the puree as you are making it. lt is not only your privilege

but an important part of the process, because if the puree tastes good, the leather will taste even

better! Remember that the avours and sweetness will concentrate when the leather is dry, so don‘t

make it too sweet!

lt is best to use a fruit leather sheet designed for the purpose but if not available, you can line one

half of each drying tray with plastic wrap. To maintain adequate circulation only half of each tray

shou Id be covered. If using more than one tray, place the plastic on alternate halves of the trays in

the stack. Remember thatthe trays only go in one way, so stack the trays properly on the counter

before lining them to assure proper placement of the plastic wrap.

When drying sticky purees (bananas, for instance) spray a small amount of vegetable oil spray on

the fruit leather sheet or plastic wrap. After all fruit leather sheets are lled, stack the drying trays

atop the base. Dehydrate until the fruit puree is the texture of leather. lt should be easy to peel off

of the fruit leather sheet. Wrap in plastic wrap and store at room temperature. Spices, chopped nuts

or coconut may be added to the puree for extra avour. For further variation, purée several types

of fruit together.

Feel free to experiment with your recipes. Single fruit flavours will work just fine, but there are

lots of various fruit combinations that combine to make flavourful snacks. These

include:

• Strawberry-Banana

• Pineapple-orange

• Raspberry-Banana-Coconut

• Strawberries-Rhubarb

• Pineapple-Apricot

• Mixed Berry

• Pineapple-Peach

• Raspberry-Apple

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