There's no better time to save the bounty than when there is an over abundance of fruits and veggies. For us, that time is now! Along with canning...from pickles, to relish and apple pie filling, we also like to pull out our food dehydrator and dry our fruits and vegetables. One way we utilize our dehydrator is by making fruit leather. Fruit leathers are so delicious and what makes them even better is that they are easy to make.
I start by getting all my fruit together, you can make single flavors or mix numerous different fruits together to make a tropical flavor. I just so had a bunch of fresh-picked plums, just made apple sauce, and nectarines so I pulled out my stock pot and got to work!
After washing all the fruit, you have to decide if you want to take the pits out of the fruit or cook it all down together. I like to leave the skins and pits in...there's wonderful vitamins and pectin in the skins and pits so I just leave it all on and cook it together. I throw all the fruit into the pot, there's no water needed just be sure to mix every now and then to prevent burning. On low heat let the fruit cook down until soft. When that is done, put the fruit through a food mill where the pits and skins will be separated from the juice and pulp. At this point, you can taste the puree and decide if you want to add sugar or honey to the puree. It is good to know that honey will make a stickier leather.
When the leather is done, I roll it directly from the trays and either cut it into lengths or leave them as is storing them in a gallon zip lock baggie in the fridge or freezer.
There are many different combinations of leathers that can be made. Along with pureed fruit, you can also make a "pizza" leather, yogurt fruit leather, fruit drops (made with Clear Jel), the combinations are limitless!
There are many places to get directions and recipes, my favorites are Oregon State University Extensions publications (of course!). Ohio State University is a great resource as well.