6 Comments

Interesting

Very nice are you giving out free samples by any chance they look yummy?

David, I can send you a copy of the recipe if you send me your email address. And yes they were yummy.

Jim thanks for the comment

Karson,

WOW! Does that look good! Your nutcracker is really quite a contraption and makes me want to have one, but we don’t get that many walnuts here. Sometimes there are walnuts on the road not too far from us. We have a bunch of them still uncracked from some years back. We wore ourselves out trying to crack them and finally quit.

We know this is a woodworking site, but we’re wondering if you might share with us your method of canning them.

One last thing, how about sharing a link to the recipe?

L/W

Canning the walnuts are as simple putting them on a cookie sheet in a 180 degree oven. After about 30 minutes I stir them up and back into the oven. After about 90 minutes I tast them to make sure they don’t have any moisture.
I then spoon them into mason jars that were in the oven for at least part of the time to heat them up

Fill the jar and put on the lid some-what tighly but not locked down. The air in he jar escapes as it gets hot and after about 15 minutes I take them out and tighten the lid. They then vacuum seal as they cool down. Any not sealed become the first ones to be eaten.

I’vr got some jars over 2 years canned and the nuts are as fresh as when I first canned them. No spoilage.

Another side note. Instead of putting them in an oven, I’ve also put them in my pellet smoker BBQ. It has a temp gauge and I can set it for low which is suppose to be less than 200 degrees. I smoke them for the amount of time 90 to 120 minutes and then can them. I love the smoked flavor. My wife not so. But both are great. I keep a jar on my desk and when I see it I take a few to munch on.

Black Walnuts are suppose to be ver-r-ry good for you.