Apple Fruit Leather

Apple fruit leather can be made from fresh apples or apple sauce. Canned apple sauce can be mixed with more expensive berries to make more fruit leather. It is hard to obtain liquefied apple in a blender or processor so it is best to pre-cook apples in a pot until they are soft. Then, they can be easily liquefied in a blender.

• Apples, 1 kg (2.2 lb)
• Sugar, 200 g (1 cup)
• Cinnamon, 1 g (1/2 tsp)

Apple peeler makes the job easy and fast.

Apple core remover helps a lot, but the apple must still be peeled by hand.

1. Peel, core and dice apples.

Cooking apples.

2. Cook apples until soft.

Blending apple pulp.

Liquefied apple pulp.

3. Puree apple pulp in a blender. Add sugar and cinnamon.

Apple ready for drying.

4. Pour fruit apple onto parchment sheet.

5. Dry at 140° F (40° C) until done.

Testing. Test fruit leather by pressing against with your finger. Properly dried fruit leather is slightly tacky to touch, but easily peeled from the sheet. There should not be visible indentation. Cool the leather for 10 minutes, then peel away and roll. Properly dried leather will unwrap easily, the still moist spots will stick to the sheet. Wrap the fruit roll in plastic.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.