If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.
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.
- 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
- 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.
- 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)
- 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.