So this year, I'm doing my best to get back to my handmade roots. Last year I was miserably pregnant, so wholesale items helped me keep my store full of great products. However, I truly enjoy working with my hands and creating my own product, so that's what I'm diving back into.
I figured I'd start things off with an easy how-to, but one that makes for such a pretty addition to your table-scape! This autumn vase or bowl filler only requires two main things... (1) dried citrus and (2) clay accent leaves. Easy!
Because I am making items in bulk to sell in my booth spaces (and on my website), I do use a dehydrator versus my oven. The first round of dried fruits I used my oven, but it does have some cons... (1) the fruits will brown, regardless of what tricks you try and (2) I'm a mom, so having my oven completely out of commission (or in use, rather) for 8-10 hours was a problem. So I bought this dehydrator and I'm so glad I did. My slices are brighter and my oven is available when I need it.
Below I've broken down how to dry Oranges (I used Naval Oranges for this particular assortment) in both your oven and a dehydrator.
CONVENTIONAL OVEN
- preheat to 200 degrees Fahrenheit
- slice oranges no thicker than 1/4 an inch (for perfect slices, use this mandolin)
- place slices on a layer of paper towels to absorb some of the juices
- line your cookie sheet with parchment paper, and place your oranges in rows on your cookie sheet (they don't need a ton of space between one another, but don't cram them in so that they're overlapping)
- "cook" for 8-10 hours (I rotated mine every 2 hours to help keep them from curling and prevent burning on one side)
*when fully dehydrated, they should not be sticky or bendable, but feel hard and rigid*
DEHYDRATOR
- slice oranges no thicker than 1/4 an inch (for perfect slices, use this mandolin)
- place slices on a layer of paper towels to absorb some of the juices
- arrange your slices on each tray of your dehydrator, making sure they have space, and don't overlap
- "cook" them at 158 degrees Fahrenheit for approximately 8 hours (I flipped mine every 2 hours to help keep them from curling)
*when fully dehydrated, they should not be sticky or bendable, but feel hard and rigid*
Now that our oranges are ready, we can move on to the clay accent leaves. They really are simple. I used this Sculpey clay. Simply condition (warm up your clay in your hands and roll into a ball) your clay, then begin kneading and flattening it, prepping to cut your leaves. If you don't have a spare rolling pin, a glass mason jar works well to roll out bubbles and flatten your clay ball.
**Please make sure any utensils or baking sheets you use for your clay leaves are not the same ones you plan to use for cooking food. Find an older cookie sheet at a thrift store or use that one in your cabinets that you hate and need an excuse to throw away.**
Once your clay is flattened to approximately 3/8 to 1/4 an inch thick (up to you!), use your cookie cutters to shape your leaves. Once cut, you can use your finger to gently smooth any rough edges left from the cutter. Follow the instructions on the box your clay came packaged in to cook your leaves. Mine needed to be cooked for 15 minutes at 275 degrees Fahrenheit.
When they're done baking, let your clay leaves cool, then paint!
That's it! Written out, it seems like a lot. But once you've done this initially, you'll breeze right through it the next time! It isn't difficult at all!
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