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Berry Leathers

Ingredients
Vegetable spray
8 pints (16 cups) fresh berries, rinsed, drained, pureed, and seeded, to make 4 cups seedless puree
2 to 3 tablespoons honey, to taste

Method
If you're using the oven, preheat it to 140 F. If your oven isn't calibrated this low, set it on the lowest setting and prop open the door. Use an oven thermometer to maintain the heat at 140 F to 145 F. Wet 2 cookie sheets with water, line them with plastic wrap, and lightly spray them with vegetable oil. If you are using a dehydrator, follow the manufacturer's instructions.

Thoroughly combine the berry puree and honey. Using a spatula, spread the mixture 1/8 to 1/4 inch thick over the plastic wrap, starting at the center and working out to within 2 inches of the edge. Repeat for the second pan. Put the pans in the oven and start checking every 25 minutes after they have been in the oven for 3 1/2 hours. The leather should be dry in 4 to 6 hours, depending on the berries. Leave the door slightly ajar to allow the moisture to escape. Since the leather dries from the edges inward, always test by gently pushing down on the leather in the center of the pan—your finger should not leave an indentation. The dried leather should also be pliable, stretching when it is torn, and will not feel sticky.

To dry in the sun, protect the fruit from insects by covering it with cheesecloth, being careful not to let it touch the fruit. It will take about 24 hours (bring the fruit in at night). Pasteurize the leather in a 140 F oven for 30 minutes.

Loosely roll the fruit leather and wrap in plastic wrap. It will keep for several months at room temperature and up to 1 year in the freezer.

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