[Sca-cooks] fruit leather (was pesto)

[johnna holloway]

The old-time method would be to can them.
Bushels and bushels processed into quarts and
quarts. (I can still remember being at my grandmother's
house when young and helping put up 70 quarts in
one day...the next day we did tomatoes..)

Johnna Holloway


Jennifer Thompson wrote:
>
> Speaking of summer oversized harvests, has anyone had any luck making peach
> fruit leather? Puree fruit, add 1/4th as much sugar, let dry in slow oven,
> yes?
>
> I've made three batches of peach preserves and still have fresh peaches, and
> I never thought I'd say it, but I'm fresh peached out. Even on vanilla ice
> cream.
>
> Any ideas?
>
> Lann
>
> (and a very quick aside on the single/not single thread -- standing amidst
> the debris of my first marriage, reeling from the emotional and financial
> damage, I met a man who was in a similar, though less extreme, situation. We
> traded horror stories, vowing respectively that we would never date again.
> ... Lightning strikes. We've had our fourth anniversary and our son is a
> year and a half old.)
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