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RE: Pear Peels and Core Candy
@elaine54, I have had some success using cookie pans (flat with a small lip around the edges. I usually put the fruit on parchment paper and place in a very, very low oven. It takes longer, but it does work. As to your other question, I dump everything into the pan except the stems. Apparently the pips are OK to eat after cooking for such a long time and then dehydrating as no one has gotten ill from my pear bark. If you have a bit of room in your garden there are many YouTube videos on building your own dehydrator. Those are usually solar, but there are definite advantages to that as well. Good luck finding what you can use well. If you have any questions, please don't hesitate to contact me. I'll try to help.
Thanks very much for your very helpful reply Kate. No shortage of sun where I am, so I'll go off in search of those videos! Meanwhile I do have cookie pans and an aga rayburn with a cool oven!
Also, please remember to turn the leather over on the parchment paper when it is almost dry so the bottom gets a bit of time too.
Thanks for that reminder... I wouldn;t have done otherwise
#elaine54 Oh! I see many pans of fruit leather in your future. Good job.