12 Ways to Use and Preserve Citrus Fruits
There are so many ways to use and preserve lemons, oranges, grapefruits and limes. Learn how to preserve citrus fruits and use them in creative new ways!
When it comes to citrus, we often waste more of it than we actually use. We might squeeze a slice of lemon or lime in our drink or over our food, or it might even just act as decoration on our glass before being discarded. Oranges and grapefruits tend to get eaten, so their flesh is usually not wasted, but most people rarely think to use their peels.
But citrus fruits are surprisingly versatile and easy to preserve. And they can be used in all sorts of creative ways that you may not have discovered yet.
Plus, citrus fruits also contain amazingly beneficial vitamins that can help heal us when we’re feeling sick and rundown. So it never hurts to have some on hand for when we really needs it.
Can’t I just buy fruit from the store when I need it?
While most people run to the store every time they need something, you and I are not most people. Oh no friend… We are modern homesteaders.
We’re a special breed, and one thing that sets us apart is that we are always thinking about preparing for the future and about stocking up when the things are abundant (and cheap!)
When it comes to citrus fruits, if you live in a place where you can grow them yourself, then you’ll probably have more than you can handle fresh when they’re in season. Knowing how to preserve them will help ensure nothing goes to waste.
And if you can’t grow them yourself? Well then you can stock up when they’re in season and on sale and use them all year long!
Always Be Prepared with Citrus On Hand
Now, technically you could run to the store and pay top dollar every time you want a lemon or lime, but then again, what if the store shelves were bare?
I remember one season a few years ago when limes were in very low supply and cost a fortune due to drought in Mexico and wars over who was controlling the lime trade. (Yes, if you rely on grocery-store fruit and vegetables, you are at the mercy of everything from global climate issues to trade deals to gangs and politics).
Knowing how to preserve citrus fruit and always having some on hand means that you won’t be without in your home regardless of what’s happening outside your door. And that is really the ultimate goal when it comes to being prepared.
But I think the best part about using and preserving every part of citrus fruit is that it’s incredibly easy to do and the end products are super versatile and good for use in everything from food and drinks to body products and household cleaners.
So grab your fruit bowl and a few basic kitchen tools and let’s get to work with this list of 12 ways to use and preserve your citrus fruits.
12 Ways to Use & Preserve Citrus Fruits
Before you get started, always try your best to begin with organic fruits (and scrub them clean!) While this isn’t imperative for every recipe or use, it’s especially important when using the peels for consumption. And if you can afford the little bit extra, organic is always the best option.
1. Save the zest
To zest, either grate or thinly peel the outer layer of the peel of the citrus fruit with a fine grater, a pairing knife or a vegetable peeler. Avoid the bitter, white pith. You can either use the fresh zest or preserve it for later by letting it dry.
To dry, spread zest in a thin layer over a baking tray and leave to air dry in an area with low humidity. Once dry, transfer to a jar or other small airtight container and store in a cool, dark place.
Substitute dried zest for fresh zest in any recipe that calls for it or add it to homemade bathroom cleaner.
The zest will keep for a long time, but may begin to lose potency after a few months.
2. Dry the peels
Dried peels can be used in so many ways, from making tea to medicine to bath and body products, so they are definitely worth saving! Just like with the zest, make sure to buy organic and wash well before use. Then, when you peel your citrus fruit to use the flesh, save the peels by breaking them up into smaller pieces and drying them for later use.
You can air dry your peels, use a dehydrator or bake them on the lowest setting in your oven. Once dried, transfer peels to a jar or container and store in a cool, dark, dry place.
3. Make a citrus cleaner
Another super simple way to use up your citrus peels is to make a vinegar infusion that can be used as an all-purpose cleaner. Just take your fresh peels and pop them in a large jar (I use quart-sized Mason jars) and completely cover with white vinegar. I usually have a jar going so that anytime anyone eats an orange or uses a lemon or lime, I just pop the peel (and whatever flesh remains) in the jar.
Let sit for a few weeks (I usually wait at least 6 weeks), then strain the vinegar into a bottle and discard the peels. Store in a cool, dark place. Dilute with an equal amount of water and transfer to a spray bottle when ready to use.
Use on countertops, floors, sinks, tubs and toilets and just about any other surface. Just don’t use it on marble as vinegar can stain marble.
4. Preserve the juice
You can juice citrus fruits and store in the fridge for up to two weeks or in the freezer for several months. If freezing, pour fresh-squeezed juice into ice cube trays and, once frozen, transfer to freezer bags.
While I have read that it’s possible to can lemon and grapefruit juice, orange juice can be bitter when canned and I’ve never seen a recipe for home-canned lime juice. I recommend the freezer method for long-term preservation, but if you do any citrus fruit canning I would love to hear about how it turned out! Let me know in the comments section.
5. Dehydrate sliced citrus
A food dehydrator is great for drying because it significantly speeds up the process over air drying and won’t burn your fruits.
To dehydrate citrus, slice fruit into thin (roughly ¼-inch thick) rounds and discard seeds. Place in a single layer on dehydrator tray and dry at 135ºF for about 6-10 hours (depending on your dehydrator and the thickness of your fruits). Once dry, store in an airtight jar in a cool, dark place. Rehydrate slices and add to various dishes (or simply add them as-is to dishes with liquid or sauce and bake), or add dried slices to homemade potpourri.
My favourite way to use dried lemon and orange slices is to grind them up and make this Homemade Vitamin C Powder. I mix it with hot water and a little honey when I’m sick or feeling rundown.
6. Make canned preserves
Turn your extra citrus fruits into marmalade (which uses both the juice and the peels) or make citrus curd (lemon curd is the most popular and it is damn delicious!).
Note: Lemon curd (or any type of curd) needs to be stored in the fridge because of the eggs and dairy. You can water bath can curd and store in the fridge for up to 3 months or simply store in an airtight container in the fridge for 1 to 2 weeks.
Of course, there are lots of other preserves and canning recipes that feature citrus fruits. Check out the Ball Complete Book of Home Preserving for tons of great recipes!
7. Candy the peels
Candied citrus peels do use a fair amount of sugar, but they are still more nutritious than store-bought candy. They’re also super easy to make.
First, zest the citrus peel into large chunks using a peeler or a pairing knife. Next, put one cup of peels into a pot and cover with water. Bring water to a boil and then reduce heat. Simmer for 10 minutes.
Drain and then repeat the process two more times. Then, heat a 1/2 cup of sugar with 1/4 cup of water until boiling. Add peel to sugar-water and let simmer for 15 minutes. Remove the peels with a slotted spoon, dust with a little more sugar and let air dry on a baking sheet lined with parchment paper or dry in a dehydrator.
Once completely dry, transfer to an airtight container and store in a cool, dry place for up to 3 months.
8. Make a citrus extract
Make a citrus peel extract by combining fresh or dried citrus peels with vodka. Place peels in a glass jar (I use pint or quart-sized Mason jars), and cover with vodka. Place in a cool, dark place for 4 to 6 weeks, shaking occasionally. The vodka will begin to turn the colour of the citrus peel.
Taste the extract after a few weeks and if you’re happy with the flavour, strain and transfer liquid to an airtight bottle. If you would prefer a stronger extract (or if it still tastes too “boozey”) let it sit for a while longer, checking on it every week or two.
This is very shelf stable as the vodka acts as a preservative. Once you have your extract you can use it in baking, your home medicine cabinet or even use it in place of regular vodka or witch hazel in homemade room spray.
9. Make infused citrus oil
Oil infused with citrus peels can be used to make all sorts of scrumptious body products, including citrus sugar scrub, soaps and body butters. Or use it to add flavour to homemade salsa dressings!
To make, use dried citrus peels (the water content in fresh peels can turn the oil rancid). Place dried peels in a jar and cover with oil. Place in a cool, dark place and let sit for 4-6 weeks or longer. Strain and store in an airtight bottle.
10. Feed citrus fruits to your livestock
Chickens, pigs, goats, sheep and even cows can benefit from a little citrus in their diet. While you should take care not to feed livestock too much citrus, adding a little bit into their diet can be good for them.
Citrus is full of vitamins and the essential oils in the peels contain antimicrobial properties that keep livestock healthy.
11. Add citrus peels to your compost
Citrus peels are a great addition to your compost as they provide beneficial nutrients and their strong smell can help to keep scavengers at bay. The peels do take a little longer than other fruits to break down, so it helps if you break them into smaller pieces first.
While adding citrus to your compost is a wise idea, you may run into some problems if you are vermicomposting. Worms are not fond of citrus, so they won’t eat them. Keep citrus fruits to your traditional compost pile and reap the benefits in nutrient-rich soil for your garden.
12. Freeze citrus fruits whole
If you don’t have the time to deal with processing your citrus fruits, just stick them in the freezer whole! Although you won’t want to use the peels from these fruits when they thaw, they can still be juiced at a later date. You can even heat them up in the microwave for a few seconds at a time until they warm up, and this helps their juices to flow better.
I love that this method requires zero processing, however I personally prefer other methods because I tend to forget about them in the freezer and I try to use the microwave as little as possible, so it takes a bit of forethought if I want to use frozen citrus fruit. But some people swear by using this method. You’ll never know what works for you until you try.
How to Use Preserved Citrus
Once you’ve created a few of the above ingredients, you can use them in your cooking or add them to all sorts of home and body products. Since citrus fruits (especially lemons) cut through grease and grime and have antibacterial properties, they work especially well in homemade cleaners.
So there you have it! Even though citrus fruits are often thought of as being one of the more difficult things to preserve, they are actually quite versatile and can be used in so many different ways.
What do you usually do with your extra citrus fruits? Have you tried any of these preservation methods?
Let me know in the comments below!
Wishing you homemade, homegrown, homestead happiness 🙂
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
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While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
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If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
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Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
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🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
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If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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I live in Alaska where citrus fruit can be spendy or not the best during parts of the year. These are great tips
I slice lemons and oranges into slices, freeze on parchment and then freeze in plastic bags and I have fresh slices for drinks or food all year around. Also make orange marmalade, big hit with friends. I also zest and use it in baking, cooking. I have neighbors who grow citrus and never heard of a zested or micro planet, they both are going to get one for a thank you!
I made the lemon and salt combination and I’ve had it for about 4 months. I noticed the juice is real thick . Are they still good. I know their real salty. I’m going to freeze them and put them through my new “ ice creamie “ and make a thick slurry. Wish me luck. Thanks.
An old Florida thing is you take a cup of lime or lemon juice add a tablespoon full of salt. Let it sit for a month. I like to keep mine in the refrigerator but some people leave it out. use it as a condiment on fish or meat.
Oh that’s an interesting idea. I’ve never heard of that. Thanks for sharing!
This was a huge help! Didn’t know I could freeze the whole fruit. Love the juice in ice cube tray tip too. We just bought several citrus trees.
Thank you very much
To use frozen whole lime or lemon, simply grate it, peel, seeds and all. No need to defrost or cut up, just grate the amount you need and back into the freezer, wrapped well. I learned this trick working in a high end restaurant years ago.
Excellent tip, thanks for sharing!