Dehydrating is an excellent way to preserve your harvest, make healthy snacks, and have fruit and vegetables available in the winter.
I love putting dried lemon slices in my tea. I get the tartness without having to waste the rest of the lemon.
Dehydrating lemons is so easy to do! Wash, and peel off any stickers. Slice into 1/4″ thickness. Arrange onto the dehydrator trays. Put cover on. Set temperature to 130 degrees Farenheit. Dehydrate for 18-20 hours. Check the lemons to make sure they are completely dry. If you pinch the flesh of the lemon, it should be hard, if is still sticky, then it has not dried completely. You’re better off drying for longer than the 18-20 hours, rather than not having the lemons done completely. If they’re not dried completely, when you store your lemons, you’ll have spoilage. Once the lemons have dried, let them sit for 30 min before you put them into your storage container. They are still warm from being in the dehydrator, and thus you’ll get moisture in your container, and again, you’ll have spoilage.
Once the lemon slices have cooled, you can start gathering them for your container. For short term storage, I use plastic bags. For long term storage, I use glass jars with food grade oxygen absorbers. Don’t forget to date your containers so that you can rotate your food!
I am using a 9-Tray Excalibur Dehydrator with a Timer.
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I love my dehydrator and use it for all types of fruits and veggies. If at all possible, get one with a timer, as it makes a big difference in getting the best results without overdrying your food.
Here is a close version of the style mandoline slicer that I am using.
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Jar Funnel Basic - amzn.to/3K5ImIP
or Silicone amzn.to/3jLFwy5
Food Oxygen Absorbers
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12 апр 2015
