I know, lemons? Really? What for? Well, to make lemonade with of course, silly. You can also add them to other drinks or put them in the pot when you’re baking fish. (Take them on your next fishing trip and toss them in the foil with a little water when you foil bake your fish over the coals.) Yummy. Or use them in potpourri or something like that. It’s a good way to preserve your lemons when you’ve got them so they don’t just go soft and nasty in your fridge drawer.
First, wash your lemons really well. Because we’re leaving the skins on we want them good and clean.
Slice them into slices about 1/4 inch thick. I used a fancy slicer, but a nice sharp knife would also work if you’re fairly adept at cutting straight. Here’s how the slicer worked: Cut the end off your lemon.
Get the little handle thingy with the prongs inside and position it over the lemon.
Then push down on the lemon and the prongs will go into the lemon and the pusher handle will come up.
Then, applying pressure to the pusher on the handle, run the lemon through the slicer until it is all sliced. You can do this over a bowl if you want–I just did it over the cutting board.
Once you have them sliced, get the seeds out–you can probably grab most of them with your fingers, but you might want to use the tip of a knife to pry the stubborn ones out.
When the seeds are out, put the lemon slices on the dehydrator tray and dry at 135 until they’re crispy.
That’s it. Store them in a jar or vacuum sealed bag or mylar bag with oxygen absorber–whatever works for you. The less air they are exposed to, the fresher they’ll stay. Never hurts to have a little lemon flavor available.
Keep preparing! Angela
***************************************************************
Subscribe to my email newsletter for updates and special deals.
Please be sure to follow Food Storage and Survival on Facebook which is updated every time there is a new article. You can also find me on Pinterest, and purchase my book, Food Storage for Self Sufficiency and Survival on Amazon.
***************************************************************
Shop the Thrive Monthly Specials or my favorites, the freeze dried vegetables and yogurt bites!
***************************************************************
becky3086 says
I have always hesitated to do citrus because I once tried oranges and they came out just tasting awful. Maybe lemons would be different. I wouldn't mind trying juicing the lemons and then canning the juice though.
Anonymous says
I would have never thought of it!
Thanks!
Seems it would also work for key limes and little limes when on sale.
I usually put them in the freezer, but I'm trying to get away from freezer stuff due to winter electric problems here :)
marci357
Peggy says
Do they come out tasting alright? I know when I tried the same thing with oranges they tasted burnt…. Do they still taste like a lemon? I just got my new dehydrator but haven't used it yet.
Jeannette says
thanks for the post. have you tested out your dried lemons before doing a big batch? the typically don't taste too great. I tried lemons and oranges and put them in water. awful flavor. the pith makes them bitter and they taste a little cooked – it's a strange flavor. I now just do the peels.
Suzi O'Donnell says
My husband is on a low sodium diet. I dehydrate lemons, then put them in my blender to make powder. I then use the lemon powder in place of salt. It just adds a little kick to foods to take away the bland flavor. It does clump but a fork breaks it up. I even put a bit into a salt shaker with some uncooked rice to keep it from clumping too bad. I sprinkle on meats, eggs, and also put in potato water, oatmeal water and everything else I may use salt on. Also an extra source of Vit. C.
charma1ne says
Would you happen to know why lemon slices go so dark in colour while dehydrated oranges remain a bright zingy colour? Dehydrated lemons are awesome. I use some every day. Thank you.