[pct-l] Vitamin I

[Jennifer Zimmerman]

I don't know much about the mechanism of action behind why the stuff seems
to work, but to preserve the effect it might be a good idea to dehydrate
any TC-containing leather at low temperatures like the Raw Food advocates
use.  I believe this is a cutoff of 105 F (40 C).  This would help to
preserve enzymatic activity and, potentially, anti-inflammatory benefits.
However, I'm not sure that this low of a temperature would produce a good
dry leather and not a sticky mess.  I dehydrate mine at 135 F to get it
nice and dry and to prevent mold.  Using a concentrate instead of a juice
would help in this case.

Cherries are indeed very tasty in this kind of application - I made a great
cherry-lime leather last summer with pitted fresh cherries, canned pears,
and fresh lime zest/juice.

On Thu, Dec 6, 2012 at 8:33 PM, Diane Soini of Santa Barbara Hikes <
diane at santabarbarahikes.com> wrote:

> It might be possible. Trailhacker buys it as a concentrate. It's
> pretty thick. I've never tried to make fruit leather of any kind, but
> perhaps you could mix the tart cherry concentrate with apple sauce
> for a leather. It's really tasty even if there's a chance it doesn't
> do anything.
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