The slices should easily snap in half when they’re fully dry. It’s okay if they touch, so put them close together.ĭehydrate the slices on low or at 125☏ degrees for about 10 hours. Lay the lemon slices on the dehydrator rack. I used a deli knife with a guard on it, you could use a mandolin if you have one or just your regular knife, it doesn’t have to be super exact. You want fairly thin, fairly uniform slices. So be sure to check them and wash the lemons if necessary. You can get a copy emailed to you by filling out the form below.ĭepending on where you get your lemons they may have already been washed or they may have dirt and bird droppings on them. I like to keep a list of all the food I preserve using these worksheets. If you’re just using them for crafts organic isn’t’ as important. If you are using the dried lemon peel for food, I’d suggest buying organic. If I have quite a bit of lemons to dehydrate I’ll also use my larger dehydrator. This is the dehydrator I use most often it’s reasonably priced, has a temperature knob, and doesn’t take up a lot of storage space. To make dried lemons you can use a dehydrator, an oven, or even just the sun if your climate is hot and dry. While I pretty much just dehydrate lemons you can use these same methods to make any dried citrus. Yep, you can use sugar and salt to preserve lemons. Sometimes I just need the zest, or lemon salt, or lemon sugar.
I make several kinds of dried lemons because dehydrated lemon slices isn’t always what I need. One of the great things about dehydrating lemons is that they retain pretty much all their vitamins and minerals and are just as good for you as fresh lemons. So, every year I spend time freezing, fermenting, and dehydrating lemons. Once you’ve had a Meyer lemon, regular lemons just won’t do. We have a wonderful Meyer lemon tree that gives us hundreds of pounds of lemons most years. I recently had a sugared orange slice served with my sangria while on vacation.I love preserving food in a variety of ways and citrus is no exception. This will result in a carmelized slice that makes a great treat. If you’d like to use your orange slices as a garnish for a cocktail or in a holiday punch, try sprinkling on some sugar, cinnamon, and/or ginger. Tip #5: For a Culinary Treat, Add Sugar or Spices This helps the oranges to dry evenly and retain a flat shape rather than curling.Ĭhecking the slices each hour can help you judge when they are dry enough. When baking your oranges, set a timer to remember to flip the slices every hour or so. I find it helpful to use a baking rack with parchment paper underneath to bake the slices more evenly and prevent the cookie sheet from getting sticky. It can take up to 6 hours to thoroughly dry your citrus fruit at 175☏, while the slightly higher temp takes closer to 4 hours. The orange slices I baked at 175☏ had better color and texture, though I did have to exercise some patience waiting for them to finish.
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