I’ve done canned mandarin oranges. You can do lemons that will be great for lemonaid and more later. I’ve done lots of frozen vegetables and potatoes, and also fresh vegetables, some that require blanching and some that don’t. A. Morgan got me going in the right direction, recommending wearing gloves so you don’t contaminate your foods for longer term storage. Also, this site has been invaluable: http://www.dehydrate2store.com/
Mushrooms are turning out GREAT!
I tried a piece a while ago. Still has the texture, consistency, and flavor of fresh shrooms. quite a bit of shrinkage, though.
Should store fine! I have a ton of old salsa jars, and have been wondering how I would use them.
Now I have the perfect use!
I was thinkin about mandarin oranges or tangerines, peeling them the way you would normally peel an orange, break them into their natural sections, and just do the sections, each one whole.
Sounds like they could be a dhewy, delicious treat, and I’m betting they would retain most of their Vitamin C.
Guess later today I’ll be huntin down some oranges!!
I’ve been wondering about lemon peels themselves. I love lemon rind, a handful tossed in with a salad, or with a mixed drink, or an antipasto.
Not sure how much they would dry out, or how long they might last, or how exactly to re-constitute them, but might work!