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Title: Drying Nuts & Seeds
Categories: Dehydrator Nut Info
Yield: 1 Textfile
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** Nuts & Seeds **
Nuts are plant seeds or fruit encased in a shell or hull or woody fiber. The nut KERNEL is the inner edible part of the nut, also called the NUTMEAT. The HUSK is the rough outer covering which encases the shell and kernel.
Some nuts are classified as fruits or vegetables. For example; the peanut is really a member of the pea family and the almond is part of the peach family.
The kernels, or nutmeats, are extremely high in protein and fat, and contain vitamins and minerals. Nuts can be eaten fresh from the shell, roasted or added to other foods. Their crunchy texture, high nutritive value and delicious flavor enhance appetizers, main dishes, salads, vegetables, breads, desserts and candies.
Once harvested, nuts either in the shell or out of the shell should be dried to a relatively low moisture content to store well.
** HOW TO BEGIN **
SELECTION -- Select intact and reasonably well-shaped nuts with clean, bright shells. The nut with the shell should be heavy for its size. This usually indicates a fresh, meaty kernel.
PREPARATION -- The drying of most nuts and seeds should begin soon after harvesting, usually within 24 hours. Little preparation is needed for most nuts. To sort, immerse the nuts in water, removing and discarding those that float. This also removes dirt and insects which may have accumulated on the shells. Shelling nuts first lessens drying time, but dried shelled nuts must be refrigerated or frozen. Nuts dried and stored in the shell will keep several months at room temperature. ** How To Dry Foods by Deanna DeLong HPBooks, Californai 1992 ISBN = 1-55788-050-6
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