http://www.durgan.org/URL/?EAJJP 1 March 2012 Fruit Leather Modified Method
Modified fruit leather. The flat plastic sheets sold by the dehydrator manufacturers are totally unnecessary. The typical Teflon cookie sheet is ideal. It does not stick, and has an edge to prevent running over and gives a uniform thickness. The jerky slurry is placed in the pan and dehydrated somewhat until the top is dry, then the product is flipped over and placed on an open sheet to insure good dehydration.
If the product is too thin, meaning having too much liquid, it can be thickened with one minute oats to thicken. This actually improves flavour. I have done this with melon and oranges.
The finished product is vacuum packed with common parchment paper place between the shaped pieces to prevent sticking together. Vacuum packing increases shelf life at room temperature about five times.
Pictures of potato and melon have been added.
Fruit Leather Modified Method
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snapdragon
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Re: Fruit Leather Modified Method
ooh good tip 
and also the minute oats tip 
thanks Durgan!
I'm saving up for a vacuum packer
and also the minute oats tip thanks Durgan!I'm saving up for a vacuum packer
Say what you mean and be who you are, Those who mind don't matter, and those that matter don't mind
Re: Fruit Leather Modified Method
snapdragon wrote:ooh good tip
I'm saving up for a vacuum packer
I am living on the output of the dehydrator as an experiment. Today I am going to try a dozen eggs as a omelette. So far I find all great food.