I am looking for a natural preservative (citric acid?) for candied citrus that would extend its shelf life---
We make chocolates with candied oranges and lemons we grow on our ranch and sell to retail stores. They would like a longer shelf life. Currently we are candying dices and slices of oranges and lemons in a solution of sugar water (boiling for one hour) and air drying on racks for 24 hours; sugaring again when dry, and using in chocolate barks and orange slices. Is there a natural preservative we can use in this process?