Vegetables/Herbs A Bird's Home Fruits A Plant's Home Beekeeping A Pond's Home Food Storage A Pet's Home Raising Animals An Athlete's Home Brewing Beer An Organic Home Making Wine An Instrument's Home Energy Production A Wine's Home The Flower Garden A Bluebird's Home Ponds

Drying Vegetable Leathers


The definitive website on homesteading and self sufficiency.



Drying Vegetable Leathers

Vegetable leathers are made similar to fruit leathers. Common vegetable leathers are pumpkin, mixed vegetable and tomato. Puree cooked vegetables and strain. Spices can be added for flavoring.

Mixed Vegetable Leather

  • 2 cups cored, cut-up tomatoes
  • 1 small onion, chopped
  • 1/4 cup chopped celery
  • salt to taste
Cook over low heat in a covered saucepan 15 to 20 minutes. Puree or force through a sieve or colander. Cook until thickened. Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140F.

Pumpkin Leather

  • 2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and pureed
  • 1/2 cup honey
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon powdered cloves
  • Blend ingredients well. Spread on tray or cookie sheet lined with plastic wrap. Dry at 140F.

    Tomato Leather

    Core ripe tomatoes and cut into quarters. Cook over low heat in a covered saucepan, 15 to 20 minutes. Puree or force through a sieve or colander and pour into electric fry pan or shallow pan. Add salt to taste and cook over low heat until thickened. Spread on a cookie sheet or tray lined with plastic wrap. Dry at 140F.




    Drying



    These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.