You can make a safe and effective homemade bug spray using natural ingredients that are less harmful to people, pets, and the environment. Here are a few different recipes depending on the bugs you're targeting.

🧴 General-Purpose Natural Bug Spray (for ants, roaches, flies)

Ingredients:

• 1 cup white vinegar

• 1 cup water

• 1 tbsp dish soap (natural or biodegradable preferred)

• 10–20 drops essential oil (optional, but recommended for extra power)

  • Good choices: peppermint, eucalyptus, tea tree, citronella, or lavender

Instructions:

1. Combine all ingredients in a spray bottle.

2. Shake well before each use.

3. Spray directly on insects or along entry points, windows, corners, and baseboards.

🐜 Peppermint Oil Ant & Spider Repellent

Ingredients:

• 2 cups water

• 10–15 drops peppermint essential oil

• 1 tsp dish soap

Instructions:

1. Mix all ingredients in a spray bottle.

2. Spray around doors, windows, and cracks where ants or spiders enter.

🪳 Roach-Killer Spray (more aggressive)

Ingredients:

• 1 cup water

• 1 tbsp baking soda

• 1 tbsp sugar

• 1 tbsp dish soap

Instructions:

1. Mix ingredients well.

2. Spray in areas where roaches gather — the sugar attracts, the baking soda kills.

🦟 Mosquito Repellent Spray (for skin and outdoor use)

Ingredients:

• 1/2 cup witch hazel (or vodka)

• 1/2 cup water

• 20 drops citronella oil

• 10 drops eucalyptus or lavender oil

Instructions:

1. Mix in a spray bottle.

2. Shake and spray on skin or clothing (test on skin first for sensitivity).

⚠️ Tips for Safety:

• Label bottles clearly so they aren't mistaken for other household items.

• Test on surfaces before widespread use, especially essential oils.

• Avoid spraying directly on pets — many essential oils are toxic to animals if ingested or absorbed.

• Store out of reach of children and pets.

🥣 Homemade Instant Mashed Potatoes (Dehydrated)

🔪 Step 1: Prep & Cook

1. Peel and chop potatoes into chunks.

2. Boil until very soft (mashable), about 15–20 minutes.

3. Drain well and mash or blend until smooth.

   • Optional: Add a small amount of salt or butter after cooking, but don’t overdo fat—it can go rancid.

💡 The smoother the mash, the smoother your powder.

🌬️ Step 2: Dehydrate

1. Spread mashed potatoes thinly (¼ inch) on parchment-lined trays or silicone mats.

2. Temp: 125–135°F (52–57°C)

3. Time: 8–12 hours

4. Flip or break apart partway through to ensure even drying.

⚙️ Step 3: Powder

• Break up the dried sheets.

• Use a blender, food processor, or coffee grinder to make a fine powder.

🧂 Storage:

• Store in airtight container, preferably vacuum sealed or with a desiccant pack.

• Shelf life: 1–2 years

💧 To Make Instant Mashed Potatoes:

• Mix 1 cup boiling water with ⅓ cup mashed potato powder

• Stir and let sit 1–2 minutes.

• Add milk, butter, or seasoning to taste

Awesome! Here's how to dehydrate shredded potatoes for hash browns and how to make your own instant mashed potatoes from scratch:

🥔 Dehydrated Shredded Potatoes (for Hash Browns)

🔪 Step 1: Prep

1. Peel potatoes (optional but recommended for smoother texture).

2. Shred with a cheese grater or food processor.

3. Soak shreds in cold water with a splash of vinegar or lemon juice to prevent browning.

4. Rinse thoroughly, then parboil:

   • Drop shredded potatoes into boiling water for 2–3 minutes.

   • Drain and immediately rinse with cold water.

5. Squeeze out moisture using a towel or cheesecloth.

🔥 Step 2: Dehydrate

• Temp: 125–135°F (52–57°C)

• Time: 6–12 hours depending on shred size and humidity

• Dry until completely crisp and brittle

• Stir or break apart halfway through to help even drying

🧂 Storage:

• Airtight jar, mylar bag, or vacuum seal

• Store up to 12–18 months in a cool dark place

💧 Rehydrate:

• Soak in hot water for 10–15 minutes

• Drain and fry like fresh hash browns

Dehydrating boiled, cut-up potatoes is a great way to preserve them for soups, camping, or shelf-stable storage. Here’s a full guide:

🥔 How to Dehydrate Boiled Potatoes (Cubed or Sliced)

✅ Step 1: Prep the Potatoes

1. Peel (optional – skin can get tough, but fine for rustic texture)

2. Cut into:

   • Cubes (~½ inch for fast drying)

   • Or slices (~¼ inch thick)

3. Boil or steam until just fork-tender (not mushy). About 5–8 minutes depending on cut.

4. Drain and rinse with cold water to stop cooking.

5. Pat dry thoroughly with a towel.

🔥 Step 2: Dehydrate

🔧 Dehydrator Settings:

• Temp: 125–135°F (52–57°C)

• Time:

  • Cubes: 8–12 hours

  • Slices: 6–10 hours

  • Check at the 6-hour mark and every couple hours after

💡 Tip: Dry in a single layer, not overlapping.

🔍 Step 3: Check for Doneness

They’re done when:

• Dry, hard, and brittle

• No cool spots or moisture when cooled

• Not rubbery or soft

🧂 Storage

• Let cool fully before storing.

• Store in airtight container or vacuum-sealed bag.

• Keep in a cool, dark place.

• Shelf life: 6 months to 1+ year if well dried and sealed.

💧 Rehydration Tips:

• Soak in hot water for 15–30 minutes

• Use directly in soups/stews (they’ll rehydrate during cooking)

• Great for making mashed potatoes or hash browns