Instructions

1. Wash the limes under cool water. Use only fresh, ripe limes for best results. Scrub the skin with a brush to remove all dirt and debris.

2. Slice the limes into thin and even slices. Make the slices ¼-inch thick so they dry evenly.

3. Mix 3¾ tsp. ascorbic acid with 2 cups of cold water. Soak the lime slices in the solution for 10 minutes. This prevents oxidation from ruining the limes. Remove the limes with a spoon, and drain well.

4. Set the food dehydrator to 100 degrees F. Place limes on each tray. Dehydrate the limes for 24 hours. The limes may take up to two days to dehydrate.

5. Check the limes to ensure no moisture exists. The limes need to be leathery and pliable. Remove two to three limes from the dehydrator, and allow them to cool to room temperature. Squeeze the limes; if no moisture stays on your hands and the limes spring apart, it is safe to stop dehydrating them.

6. Store the limes in large plastic bags or glass containers to condition them. Conditioning ensures all the lime slices dry evenly. Pack them loosely, using only two-thirds of the space in the container or bag.

7. Cover the limes lightly, and store them in a dry and ventilated room for four to 10 days. Stir the containers daily to prevent the lime slices from sticking to each other. If you notice beads of moisture, return them to the food dehydrator.

8. Place the dehydrated limes in containers for storage. Use glass jars, freezer container or boxes. The lime slices will last six to 12 months in storage.