- 8 cups summer squash or zucchini, peeled, seeded and cut into roughly 1/2 inch cubes
- 1 can fruit juice concentrate (11.5 ounce)
- 1 can water
Prepare squash. This is a good use for overgrown garden zucchini – just cut around the seed cavity.
Place cubed zucchini in a large, nonreactive stockpot. (I use an 8 quart stainless steel stockpot.) Pour in juice concentrate and water.
Cook gently until translucent and tender, about 30 minutes. Drain in a colander, spread out on dehydrator sheets so the pieces are not touching.
Dehydrate at 135 degrees F for 8-12 hours or until tacky but no longer moist. I usually do mine overnight.
Suggested flavors: cranberry-raspberry juice concentrate, blueberry juice, and strawberry-kiwi juice concentrate.
I’d suggest storing these in the fridge and eating them within a month, or freezing for longer storage.