The dehydrator is in full operation this week.
Earlier this month I got a great price on a seedless watermelon. I thin-sliced the red flesh and dried it in small portions. I have about 50 portions of dried watermelon waiting for our winter lunches and snacking.
This week I'm drying crabapple-applesauce fruit leather. I put the final batch in last evening. When this batch is completed, dried, and wrapped, I'll have 144 portions.
Next week I'll be dehydrating pumpkin-spice-applesauce fruit leather. I hope to make 108 portions of that variety.
In total, I should have just over 300 portions of fruit leather once the next flavor is finished. Each portion represents 1/2 serving of fruit for my family members. The 300 portions will be enough for the four of us to each have 75.
I'll use this fruit leather to spread out our purchased fruit in January, February, and March. Right now apples and pumpkins are a good price. In another few weeks tangerines, oranges and pears will be priced at their year-low, too. I have apples and crabapples from our yard I can use. But I also buy prepared applesauce this time of year to use in fruit leather.
In just another few months, fruit prices will go back up. The fruit leather plus the fruit we have frozen from summer will help stretch our budget in the pricey fresh produce months.
The bonus to using the dehydrator this time of year is our kitchen and dining area are just a little warmer!
How about you? Do you buy fruit (or vegetables for that matter) at summer or fall prices to put away for winter? Do you find that helps reduce your grocery spending in January, February, and/or March?
