1. Selection & Ingredients for Dried Citrus Peel

• Peels of citron, grapefruit, kumquat, lime, lemon, tangelo and tangerine can be dried.
• Thick-skinned navel oranges dry better than thin-skinned types.
• Select fruits without mold or decay and no color added to the skin. 

2. Equipment

• Use clean, food-grade dehydration equipment or an oven with drying trays or racks that allow for good air circulation.
  • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
• Storage containers
  • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
  • Vacuum packaging is also a good storage option
• Cutting board
• Knife
• Timer or clock

3. Prepare Ingredients

• Scrub fruit well with brush under cool running water.  
• Thinly peel outer 1/16 to 1/8-inch of fruit.
  • Avoid white bitter pith.

4. Dry

• Arrange peels in single layer on drying trays.
• Dry at 140 degrees F (60°C) in an oven or dehydrator.
• If necessary, turn pieces over every 3 to 4 hours during the drying period.
  • Fruits can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
  • Dry citrus peels until crisp. 
• Total Drying Time: 8-12 hours in a dehydrator (may take up to twice as long in a conventional oven) 

5. Store

• Store small amounts of cooled, dried citrus peels in moisture-vapor-proof containers or bags.
• Label packages with name of product, date and method of pretreatment and drying.
• Store in a cool, dry, dark place or in the refrigerator or freezer.
  • Properly stored, dried fruits keep well for six to 12 months.
  • Discard dried foods that have off odors or show signs of mold.

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