Citron is usually used as a limited ingredient is recipes primarily composed of other ingredients. Orange Marmalade, Green Tomato Mincemeat pie filling, added to fruit cakes, etc.

It is easily preserved by dicing and dehydrating for long term storage and then used in baking at a later date. It requires no pre-treating and 8-12 hours drying time depending on the dehydrator used. This is the most common form of preservation.

It may be canned plain using the instructions for canning other citrus fruits but the results may be less than desirable due to the effect heat processing has on citrus - bitterness.

Scroll down to the citrus instructions on page 2 of this pdf:

http://nchfp.uga.edu/publications/usda/GUIDE02_HomeCan_rev0715.pdf

Dave

I understand that citrons have no taste and take on what ever you are using with them, also they have extremely high pectin which is good for thickening. I will look for more recipes for the best use of them, thanks

Linda Zeidrich has several recipes on her blog.

A citron melon recipe