Have you ever wanted to make healthy treats for your dog?
Do you question the ingredients in commercial treats?
Well, nothing is better than fresh ingredients for your dog’s treats.
If your canine loves eating pet safe vegetables, like sweet potatoes, green beans, and carrots, then this is the recipe for you. Each of my dogs like different veggies, so I had to make a variety of treats. Then another dog of mine only ate canned asparagus, so I couldn’t make anything for her except to open the can.
Select The Veggies
Select a few veggies that your dog loves to eat or select from the list.
- Sweet potatoes
- Green beans
- Bell peppers
Feel free to adjust the volume of the recipe appropriate to the size of your dog.
- ¼ pound green beans
- 3 average size sweet potatoes
- 3 bell peppers
- 2-3 average size carrots
Decide the cooking or processing style you’ll use; then consider the equipment you’ll need.
- Dehydrator or Oven
- Blanching pot on the stove (large enough to boil veggies)
- Ice-bath bowl
- Cullender or long handle strainer
- Cookie sheet
- Paper towels
- Knives or mandoline
- Tongs or forks
- Fill the blanching pot with water about two-thirds full and bring it to a boil.
- Rinse and clean all vegetables.
- Pinch off the ends of the green beans, or with your knife, cut off the tips.
- Peel off the skins of the sweet potatoes and slice them into long thin strips or round pieces. If you have a mandoline, slicing will be easier.
- Clean the carrots and slice them into thin ½ inch strips or thin round pieces.
- Clean the bell peppers, remove the seeds and pith, and then cut them into vertical ¼ inch wide strips.
- Drop the beans, carrots, and sweet potatoes into the boiling water for about 5 minutes. Keep in boiling water until soft but not soggy.
- Prepare the ice bath by adding ice to a large bowl of water. This bath is to cool the blanched veggies.
- Remove the blanched vegetables with a long handle strainer or scooping them into a cullender. Drain the excess hot water and immediately pour the veggies into the ice bath.
- With the remaining boiling water, add the bell peppers and blanch for about 1 minute, then add the peppers to the ice bath.
- Once all the veggies have cooled in the ice bath, spread them out on the cookie sheet (or pan) that’s lined with paper towels. Let the veggies dry on paper towels. Add another layer of paper towel for more veggies. Keep layering until all the veggies are out from the ice bath. Dab or pat the layers gently with the paper towels to remove any excess water.
- Place the veggies onto the dehydrator trays and ensure the pieces are touching.
- Dehydrate for 6-8 hours at about 120 to 140 degrees. Time and degrees may alter pending the style of dehydrator.
- Check the veggies after 5 hours and continue the process to achieve the desired level of dryness.
No dehydrator? Use your oven and replace steps 12 -14 above with steps 12 -14 below.
- Use cookie sheets to spread out the veggies to be put into the oven. Place the veggies on the sheet or pan and ensure the pieces are touching.
- Set the oven at about 120 degrees or the lowest possible temperature.
- Place the sheets or pans in the oven for about 4 hours, checking the veggies every 30 to 45 minutes.
- For crispier treats, keep the veggies in the oven or dehydrator longer.
- Thoroughly dried and crisp treats can keep up to 2 to 3 weeks when placed in an airtight container.
- Moist or chewy treats should be consumed within 3 to 4 days. These treats can be refrigerated for more extended consumption periods.
- To help you understand drying, packaging, and storing standards, see the National Center for Home Preservation.