Used to preserve the color, flavor, and nutritional quality of homemade fruit leathers during drying and storage. Ascorbic acid prevents oxidation, which causes browning and flavor loss in fruit purées exposed to heat and air. It is especially useful for light-colored or delicate fruits such as apples, bananas, peaches, and pears.
Ascorbic acid acts as an antioxidant and vitamin C source. When added before dehydration, it stabilizes natural pigments and slows nutrient breakdown, allowing fruit leather to maintain its fresh appearance and taste for months longer than untreated batches.
Ingredients
- 4 cups puréed fruit (fresh or thawed)
- 1 teaspoon food-grade L-ascorbic acid powder
- Dehydrator or oven set to 135 °F–140 °F (57 °C–60 °C)
- Parchment paper or reusable dehydrator trays
- Airtight containers or Mylar bags with oxygen absorbers
How to Make It
- Add 1 teaspoon of ascorbic acid powder to 4 cups of puréed fruit.
- Blend thoroughly until evenly mixed.
- Spread the purée evenly on trays lined with parchment or nonstick sheets.
- Dehydrate at 125°F (52°C) until the texture is dry, flexible, and non-sticky.
- Cut into strips or roll and store in airtight packaging.
How to Use It
- Enjoy as a long-lasting, shelf-stable snack or energy source.
- Ideal for hiking, emergency rations, or off-grid food storage.
- Treated fruit leather retains its color, vitamin C content, and flavor for 6–12 months longer than untreated batches.
Warnings
- Do not exceed recommended amounts; excessive acid can make fruit leather overly tart.
- Store only when fully dehydrated to prevent moisture spoilage.
- Use food-grade ascorbic acid only; avoid supplements with fillers or flavoring agents.
Storage & Shelf Life
- Store finished fruit leather in airtight containers or Mylar bags with oxygen absorbers.
- Keep in a cool, dark, and dry environment.
- Shelf life extends 6–12 months beyond untreated fruit leather when stored properly.
When to Use It
- For preserving homemade fruit leather made from fresh, frozen, or foraged fruits.
- When preparing lightweight, nutritious food for long-term storage or emergency supplies.
- In low-humidity environments where extended preservation is desired.