Pineapple Zucchini (I also used yellow squash)
• 1/4 cup of lemon juice
• 1/3 cup of sugar
• 12-oz of pineapple juice which is equal to 2 6oz cans of juice
• 8 cups of zucchini that is peeled and sliced into 1/4-inch pieces
Directions:
1. In a stock pot put the lemon and pineapple juice into a 2 qt sauce pan with the sugar and heat on medium-High.
2. Once it is boiling add the zucchini and place a lid on top. After 5 mins or so you will want to mash it into a liquid and boil for at least 15 minutes or until the zucchini turns to mush.
3. You will need to strain the mixture when done.
4. Place strained mixture into a blender and blend until it is like a smooth consistancy.
5. Once it has cooled, you will need to put it out on the dehydrator sheet with thin plastic sheet or Teflez or other brand.
6. Dried it at 135 degrees F. for at least 3 to a total of 5 hours.
6. Break apart for chips.
Paraflexx, Teflex, and generic sheets are reusable and last for years.
• 1/4 cup of lemon juice
• 1/3 cup of sugar
• 12-oz of pineapple juice which is equal to 2 6oz cans of juice
• 8 cups of zucchini that is peeled and sliced into 1/4-inch pieces
Directions:
1. In a stock pot put the lemon and pineapple juice into a 2 qt sauce pan with the sugar and heat on medium-High.
2. Once it is boiling add the zucchini and place a lid on top. After 5 mins or so you will want to mash it into a liquid and boil for at least 15 minutes or until the zucchini turns to mush.
3. You will need to strain the mixture when done.
4. Place strained mixture into a blender and blend until it is like a smooth consistancy.
5. Once it has cooled, you will need to put it out on the dehydrator sheet with thin plastic sheet or Teflez or other brand.
6. Dried it at 135 degrees F. for at least 3 to a total of 5 hours.
6. Break apart for chips.
Paraflexx, Teflex, and generic sheets are reusable and last for years.
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