Since all it takes is one squash plant to give me more squash then I can ever eat it is nice to be able to make other things out of it that will last a while. A quick and easy one to do is to make chips out of them. I use the dehydrator to make them. Slice them into 1/4 inch slices then spread on dryer racks. Season to however you like. I have 3 different flavors going in this one today, Ghost pepper infused salt, cajun seasoning, and some garlic salt. The next batch will be just plain dehydrated squash which are made the exact same way minus the seasoning. Dry for 6-8 hours at 130F. Then store in airtight containers for up to 6 months. They are still good after that but will lose some of their nutritional value.
Dried onions are handy for anything from soups to making hiking meals. (which is why I am drying them) As with most veggies there is very little prep work needed to dry onions. You can slice them into rings and dry or into strips. Just make sure that they are no thicker then 1/4 inch, and are not touching each other on the drying rack. Dry at 130F for 6-8 hours. When they are done they will be dry and brittle. Unless you like to have watery eyes a lot you should always dry onions in a garage or in an extremely well ventilated room. (same goes for spicy peppers) As soon as I get more veggies and herb dried I will start on making some trail cooking recipe posts.
As the wealth of fresh summer fruits and veggies are continuing you have to ask yourself. What do I do with all of this food before it goes bad? One of the answers to this is to Dehydrate it. Neither of these two comes from my garden but they were on sale and are two very easy things to dehydrate. And both are very tasty when they are finished. Usually about when August hits I have my dehydrator running nearly every day until close to christmas. The amount of things that can be dehydrated and used during the colder parts of the year are enormous. And if they are don right you lose little to no nutrients out of them in the process. The main thing about dehydrating is getting the correct temperature for what you are drying. And don’t mix things that are require different temperatures. Such as herbs and fruit. Herbs need to be dried at a much lower temperature than fruit do.
Banana: peel and cut banana’s crosswise into about 1/4 inch slices. At this point you can dip them in lemon juice to prevent them from turning brown. This is optional since it only affects the appearance and not the taste of the banana chip. Lay the slices on your drying tray making sure that they are not touching each other. Then dry at 130F for 8-10 hours. The chips will feel dry and leathery when they are done. They will still be a little sticky so remove them from the tray before they cool to prevent them from cementing to the tray.
Honeydew: Cut melon in half and scoop out the seeds from each section. Then slice each section into quarters. (8 slices total) You can then cut the rind off each section and then slice them into 1/4 inch thick pieces. Total size is personal preference for drying as long as they are all the same thickness. Dry at 130F for 16-18 hour. (lots of water in these puppies) When done they will be dry and leathery but still flexible. Canalopes can be done the same way but only require 10-12 hours to dry.