INGREDIENTS

INSTRUCTIONS

Line a cookie sheet (12 x 17 inches) with plastic
wrap. This size cookie sheet holds approximately 2
cups of puree. Spread puree or fruit leather evenly
over the plastic but do not push it completely to the
sides. Leave a bit of plastic showing for easy
removal. Place on a card table or picnic table in the
hot sun to dry. If the plastic is bigger than the
cookie sheet and extends up the sides, anchor it with
clothes pins so it will not flop down and cover the
edges of the leather. Puree should dry in the sun six
to eight hours. The heat of the sun and the humidity
make drying time variable. Puree and fruit leather may
be dried in an oven set at 140 degrees (F). Too high a
heat will disintegrate the plastic. Leave the oven
door ajar so moisture can escape. It takes about six
hours in the oven. It can also be placed in the back
window of a car and dried. Leave the car windows open
about 1 inch. To make sure the fruit leather is
completely dried, pull from the plastic wrap or touch
to see if the fruit leather is "tacky." Purees without
sugar will be much drier and more brittle. If it is
not completely dry it will mold during storage. When
the fruit leather becomes too dry, it will crack and
crumble and won't roll, but is still good to
eat....call it "fruit chips." STORING PUREE AND FRUIT
LEATHER Roll fruit leather loosely in plastic wrap and
store in the cupboard. To store puree without sugar
for other uses, break it into small pieces and store
in plastic bags in a dry, cool place or in the freezer.
Rose hip powder may be made by crushing dried puree
with a rolling pin until it is fine enough to suit
you. This may be stored in small jars in a cool, dry
place. It is good to sprinkle over cereal and to
include in hot cakes and other dishes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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