Recipe: ZUCCHINI LEATHER
8 cups of chopped, peeled and seeded zucchini
1 can of thawed 100 percent juice concentrate
1 can of water
Peel zucchini, seed and chopped in to rough chopped chunks. Measure out 8 cups per batch into a big pot, add 1 can of thawed 100 percent juice concentrate and one can of water. Bring the zucchini juice water mixture to a boil and simmer about 30 minutes until the zucchini is translucent and most of the liquid has cooked down and concentrated.
Next pour the mixture on the lined cookie sheet and put into a warm oven, you don't want the mixture to cook at over 170 ish degrees, and it takes about 14ish hours, you will know when it is done because the mixture won't stick to your finger. I let them cool once done and rolled up in the plastic they were cooked on, the reason I used the plastic was that the mixture when cooked doesn't stick to it, well not so you can't get it off easily, and you can store it in the plastic, you could use a silo pat but you would have to put it in something to roll so the plastic wrap made since.