Prep Time: 30 to 60 minutes

Drying Temp: 145° to 155°F

Drying Time: 4 to 6 hours

Yield: 8 servings

INGREDIENTS:

• 8 medium apples (2 to 2^1/2 pounds), or 6 cups frozen apple slices, thawed, or 4 cups drained canned apples, or 4 cups unsweetened applesauce
• 1 teaspoon orange zest powder
• ^1/2 teaspoon ground cinnamon
• 1 to 2 teaspoons honey or maple syrup (optional)
• ^1/2 to 1 teaspoon cider vinegar(optional)

PROCEDURE:

1. Wash the apples, peel if desired, core, cut into chunks, and pretreat for browning, see Steam Blanching and Acidulating.
2. In a blender or food mill, process the fresh apple chunks, thawed frozen slices, canned apples, or applesauce with the orange zest, cinnamon, honey or maple syrup to taste (if using), and cider vinegar to taste (if using) into a smooth puree.
3. Spread the puree on lined drying trays in an even layer, 1/4 to 3/8 inch thick.
4. Preheat a food dehydrator to 145° to 155°F. Dry the leather until firm but pliable, 4 to 6 hours. Press lightly in several places to check for soft or sticky spots and continue drying if needed.
5. 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.

STORAGE:

Up to 3 months, wrapped, in an airtight container in a cool, dry place.