1. Preheat a food dehydrator to 125° to 135°F. Wash the berries; pick over and remove stems or moldy berries. Hull the strawberries and cut in half. Leave the other berries whole. In a blender or food mill, process the berries, sugar to taste, and lemon juice (if using) into a smooth puree.
2. Spread the puree on lined drying trays in an even layer, 1/4 to 3/8 inch thick. Dry the leather until firm but pliable, 4 to 8 hours. Press lightly in several places to check for soft or sticky spots and continue drying if needed.
3. Turn off the dehydrator and peel the leather from the liner while still warm. When almost cool, cut the leather into 8 pieces, and roll each portion in a piece of parchment or wax paper.
Up to 3 months, wrapped, in an airtight container in a cool, dry place.
The Complete Dehydrator Cookbook: the definitive guide to deliciously easy meals
From sun-dried produce in ancient Egypt to salty air-dried fish aboard Viking ships, dehydration is one of the oldest, most versatile methods of preservation―creating foods that are compact, perfect for traveling, and great for a quick snack or backup meal. The Complete Dehydrator Cookbook is your all-in-one guide to easy, affordable home drying, pairing delicious dehydrated foods with easy-to-navigate guidance to get you drying in no time.
Whether you’re preserving seasonal crops or making protein-packed camping snacks, this dehydrator cookbook takes you through the ins and outs of dehydrating, storing, and rehydrating a wide variety of foods. The Complete Dehydrator Cookbook is also brimming with 125 simple dehydrator recipes for everything from stews and curries to herbal teas and spice blends to ready-to-eat breads, crackers, and cookies.
The Complete Dehydrator Cookbook includes:
Whether you’re on the go or snacking at home, the portable dishes in this dehydrator cookbook will add some deliciousness to your pantry.
Carole Cancler has decades of practice in food preservation, specializing in the anthropology of food―how indigenous foods and methods of preparation have been integrated throughout the world. She is the author of The Home Preserving Bible and holds degrees in food science and nutrition and computer programming. Carole previously developed a Food Preservation Expo and currently writes for Mother Earth News.