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©2013 Shanna Lea (formerly Shanna Ohmes)
I’ve always enjoyed dehydrating, canning and freezing vegetables to have a variety of uses from garden harvest. Utilizing every possible method of food preservation always gives me a sense of security in having a bit of self-reliance. Rows of home-canned food in the cellar, baggies full of food in the freezer, or a pantry full of dried goods looks beautiful and just gives me that security in knowing how to be self-reliant.
Vegetable leathers are easy to make and take no time at all. You can use them as veggie wraps and roll them up with your favorite foods. Vegetable leathers will keep for several months throughout the winter. Store them in plastic baggies, canning jars or in the freezer. Break them up and stir into soups or casseroles or dry them in thin pliable sheets and use for wraps like you would sushi nori wraps.
How to Dry Vegetable Leathers
Dry pureed raw or cooked veggies on plastic wrap lined cookie sheets in the oven or on trays in the dehydrator at 140 °F. I love my Excalibur dehydrator for drying fruits and veggies. The square trays are much easier to use than the round dehydrator trays.
How to Make Vegetable Leathers or Wraps
The basic method for making vegetable leathers is to puree cooked vegetables. Strain off the liquid and spread on a plastic wrap lined cookie sheet or dehydrator trays. Dry in the oven or dehydrator at 140 °F. Below are a few recipes to get you started.
Mixed Veggie Leather
2 cups tomatoes, cored and cut in chunks
1 small onion, chopped
¼ cup celery, chopped
sea salt to taste
Cook all the ingredients in a covered saucepan over low heat for 15-20 minutes. Let cool a just a bit before pureeing in the blender. Pour back into the saucepan and heat until the puree is thickened. Spread on a cookie sheet or dehydrator sheet that is lined with plastic wrap. Dry at 140 °F, until it is pliable for a wrap, or more crisp, if desired, to be used in soups and casseroles.
Tomato leather or wraps can be made plain or add spices such as basil for more flavor. Simply core the tomatoes and cut into quarters. In a covered saucepan, cook over low heat for 15-20 minutes. Puree and then put in a shallow pan with sea salt to taste and reheat until thickened. Spread on the cookie sheet or dehydrator trays lined with plastic wrap at 140 °F.
Raw Tomato Wraps
Run the raw ripe tomatoes through the blender or food processor with spices, and pour a thin layer onto the cookie sheet or dehydrator trays. Dry until pliable, but not crisp, to use as a wrap.
2 cups canned pumpkin
or 2 cups fresh pumpkin cooked and pureed
½ cup honey
¼ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp powdered cloves
Blend all ingredients well, and spread on the cookie sheets or dehydrator trays lined with plastic wrap at 140 °F.
Try this method with the following veggies and see what you like.
Add: spices, peppers, onions, garlic, ground flax ….etc.
What worked for you? What did you like?