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Waterbath Canning and Fruit Leather

September 6, 2009

Yesterday we embarked upon stocking up our shelves and freezer for the winter. My mom came by and we canned and froze a bounty of tomatoes from our garden and my parent’s garden.  The grape tomatoes were the perfect size for canning whole. She brought a lot of yellow heirlooms as well, which we froze, since they are not acidic enough to can. We had a lot of Romas too, so we made a gigantic batch of tomato and pepper sauce for freezing, and finished up the afternoon canning a few lugs of peaches and nectarines and making some peach fruit leather. Benecia helped stuff and label freezer bags, do dishes and sort lids and rings. The next day we made chili and a huge tomato/basil/mozarella salad, and now with one more box of peppers and a huge bag of basil leftover, I think some freezer pesto is in the near future.

Simple Fruit Leather Recipe, How to Make Fruit Leather


  • Fresh Fruit (peaches, plums and pears are among my favorites, but any fruit will work. Berries and grapes are nice as well.)
  • Optional: Lemon juice, Spices, sugar or honey.


  • Rinse fruit, remove cores or pits.
  • Puree fruit (peaches, plums and pears are my favorites). Some people prefer to cook the fruit first, but I like to process it raw to preserve the enzymes and nutrients as much as possible.
  • Add lemon juice, sugar or spices for flavor as desired.
  • Dehydrate: Spread puree on silicone dehydrator sheets 1/8″ to 1/4″  thick and heat at 140°F for 6-8 hours.

or alternately

  • Bake: Spread puree on a baking pan lined with a silicone baking sheet and bake at 140°F.  (I prefer not to heat plastic, but you can also use microwave safe plastic wrap for this, just be careful not to let it touch the sides of your oven or the oven racks)
  • Fruit Leather is done when it is no longer sticky in the middle. Remove fruit leather while still warm (they should peel up easily).
  • To Store it, roll each sheet up in wax paper and store them in the refrigerator, or pack the rolls into freezer bags or airtight containers and freeze. I sometimes cut or tear the rolls in half so they fit snugly into a qt sized freezer bag.


  • Use cookie cutters to make fun shapes with your kids
  • Add toppings to the puree, such as chopped nuts, raisins, coconut, etc.
  • Once leather is done, roll in fillings such as nut butter, cream cheese, coconut cream, etc.


Plum Spice Leather: Fresh Plums (or apples or pears), Cinnamon, Nutmeg, Cloves, Lemon Juice

Cherry-Almond: Pureed Cherries with finely chopped almonds mixed in

Strawberry-Chocolate: Pureed strawberries with melted chocolate drizzled over the top

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