Made some peach fruit leather. Just blended peaches. I've never had fruit leather break like that. What happened? How can I fix it?
good use of "craggly"
this post was submitted on 09 Sep 2024
1 points (100.0% liked)
Canning & Food Preservation
409 readers
2 users here now
Canning and preserving food. Includes dehydrating, freeze-drying, etc.
founded 1 year ago
MODERATORS
Get rid of the fire worms before cooking
Peaches have a shitty pectin content so they don't jellify on their own. Next time I'd add powdered pectin, lemon juice, or a second fruit with high levels like plums.
Doe strawberries fit that too? So far that's the only one I've tried and got a similar result.
Is it on parchment paper? It looks like it stuck to the bottom while it shrank, I imagine parchment paper would have pulled with the fruit leather so it doesn't crack, I'm not an expert though.
It's not on paper, just the bare plastic. (Cutting a parchment circle is a PITA. Would be easier with a rectangular sheet, I imagine.)
That said, I've not had this problem with grape or apple fruit leather.
Get a square, fold it until you end up with a triangle where one corner is the centre of the square (basically fold in half 3+ times), can cut the inner and outer edges way easier to fit circular stuff that way, what I do when I line Dutch ovens. Seriously makes it actually manageable