from my kitchen • for the dogs
How I Make Homemade Fruit and Veggie Dog Treats in the Oven
A way to use up garden produce and grocery bargains, with small batches in the freezer for winter.
Some of the cheapest dog treats I make start with whatever I already have. In summer, that might be a pile of zucchini from the garden. Other times, it’s a sweet potato I picked up on sale or an apple that’s still good but probably won’t get eaten before the next grocery trip.
What I use
Zucchini and sweet potatoes are the ones I reach for most, but I’ve also used carrots, green beans, pumpkin, apples, bananas, blueberries, and bell peppers. I choose based on what’s in season, what needs using up, and what’s cheap that week. At harvest time, I make bigger batches and freeze them in small portions for the cold Maine winter.
How I dry the treats
- Start with produce that’s still good. Wash it and prep it for the batch you’re making. For things I slice, like zucchini and sweet potatoes, I aim for ⅛ to ¼ inch thick. The thinner slices come out crispier, and the thicker ones tend to stay chewier.
- Spread the pieces in a single layer. Leave a little space between them so they don’t overlap. Different types of produce can go on separate trays so you can take one out and give the others more time.
- Set the oven to 140°F. That’s the lowest setting on mine. I prop the door open a couple of inches with a wooden spoon so moisture can escape. Check your oven manual before trying that step, since some models are designed to run with the door closed.
- Check the texture as the pieces dry. The time varies with what I’m using and how thick I cut it. I take out the pieces that are ready and give the thicker ones more time. Then I let everything cool completely before packing it.
How I store and freeze them
For a small batch of fully dried, crisp treats, I use a glass jar or airtight container and aim to use them within about two weeks at room temperature. For chewier treats, I use the refrigerator if I plan to go through them within about two weeks. These are the time frames I use at home. How much moisture is left in a batch matters, so I freeze it if I’m unsure how dry it is.
For a big garden batch, I freeze most of it right away:
- Cool the treats completely before bagging them to cut down on condensation.
- Freeze tacky pieces separately first. I spread them out on a parchment-lined baking sheet and freeze them for one to two hours, or until firm, so they’re easier to separate later.
- Pack them in small portions. I use freezer bags or vacuum-sealed bags and press out as much air as I can. I freeze the portions for several months and pull out one at a time through the winter.
- Thaw one portion in the refrigerator. I keep the thawed treats chilled and aim to use them within one to two weeks. If I see mold or notice an off smell, I throw the batch away.
My favorite part is that I can make these without adding anything to my grocery list. Sometimes the best batch is just whatever the garden gave us a little too much of.