Walnuts

It's that time of year again. The waknuts are plentiful this year but not as large as years past. These are the kind that come out in halves so that is okay. 

They are picked up and poured in the gravel driveway to be run over by the truck, lawn mower or four wheeler to crack the green shells off of the nuts inside.

Once the outer shell is broken we pick them up and wash them off with soapy water . Wear gloves though or your hands will be black forever : )

Then we let them sit for about a month and age. Then break out the walnut cracker and crack them. 

Once cracked they are put on old cookie sheets and we sit around at night and pick them out while watching tv. 

Then I put mine once picked out in small jelly jars and store them in the freezer for future baking.

I received an email recently from Marjorie telling me that she had received walnuts from a family member through the mail only to have them turn moldy. I have included the instructions from the University of Georgia on toasting your walnuts and canning them to prevent spoilage. Although I usually just freeze mine neither do I mail them. This would be my suggestion for preservation if you are going to mail them or store them outside the freezer for any length of time. 

Canning Nuts

Hot Pack (dry) – Shell nuts. Spread a single layer of nut meats on baking pans and place in a 250°F oven. Stir occasionally heating only until the nut meats are dry but not browned. Watch carefully that they don't scorch. Pack hot nuts into half pint or pint jars, leaving ½ inch headspace. Do not add any liquid to the jars. Wipe jar rims. Adjust lids and process.

Option 1 – Process in a Boiling Water Canner with the water in the canner 1 to 2 inches below the tops of the jars:
Table 1. Recommended process time for Nut Meats in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,000 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 30 min 35 40 45

Option 2 – Process in a Dial Gauge Pressure Canner OR in a Weighted Gauge Canner at the following pressures dependent upon altitude:
Table 2. Recommended process time for Nut Meats in a dial-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Half-pints or Pints 10 min 6 lb 7 lb 8 lb 9 lb

Table 3. Recommended process time for Nut Meats in a Weighted-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Half-pints or Pints 10 min 5 lb 10 lb

This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.



Hope this helps!

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