Title: How To Dry Nuts & Seeds
Categories: Dehydrator Nut Info
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Spread nuts in a single layer on drying trays, letting air circulate freely on all sides. The optimum drying temperature is from 90ø to 100øF (30ø to 40øC). Temperatures above 100øF (40øC) will shorten the storage life and affect the flavor. Shelled nuts must be protected from contamination. If you sun dry them, cover them with cheesecloth. Peanuts and seeds (please see "Nuts & Seeds A to Z Part 2") may be dried at slightly higher temperatures.

Small amounts of unshelled nuts can be dried in a furnace room, an attic, or on a radiator, as long as the temperature does not exceed 100øF (40øC). They will be dry in 24 to 48 hours. Shelled nuts may be dried the same way as long as they are covered with cheesecloth to protect them from dust. If your dehydrator can be adjusted to a low enough temperature, it is ideal for drying nuts because the air circulation is much better than in room drying. Unshelled nuts will dry in 8 to 10 hours in a dehydrator. Oven drying is not recommended for nuts because it is difficult to keep the temperature low enough.

DRYNESS TEST -- Nuts are dry when their shells have hardened to a brittle state. Crack one. The nutmeat should be tender but not shriveled by over drying.

Nuts stored in the shell should contain roughly 7 to 8 percent moisture for the best storage stability, shelled nuts about 3 to 5 percent. Depending on the amount of moisture and the weight of the shell, the yield from different nuts will vary. In general, 1 pound of unshelled nuts will yield the following: almonds, 6 1/2 ounces; Brazil, 8 ounces; filberts, pecans or English walnuts, 7 ounces; or black walnuts, 3 1/2 ounces.

PACKAGING & STORING -- Nuts in the Shell -- Store them in airtight plastic, metal or glass containers below 70øF (20øC). As with other dried foods, the lower the storage temperature, the longer the storage life. Because nuts contain so much oil and fat, they quickly become rancid at higher temperatures. Nuts in the shell may also be stored in airtight containers in the refrigerator or freezer, although they will take a lot of space.

Shelled Nuts -- Package them in airtight plastic or glass containers or heavy plastic bags and store them in the refrigerator or freezer. Be sure they are packaged well or they will absorb odors and flavors from other foods. They will not keep longer than 1 to 2 months at room temperature. When nuts are refrigerated or frozen, let the container return to room temperature before opening. This prevents the cold nuts from drawing moisture from the air, which will cause them to mold or turn rancid more quickly.

ROASTING NUTS

Roasted or toasted nuts and seeds have a fuller flavor compared to raw dried nuts or seeds. They are heated to 250ø to 300øF (120ø to 150øC) and may be coated with oil, salt or other seasonings while they are being roasted.

Roasted nuts and seeds have a shorter shelf life than dried nuts and should be eaten within 2 to 3 weeks after they have been roasted.

The dried nuts and seeds best for roasting are: filberts, macadamia nuts, pumpkin seeds and sunflower seeds (please see "Nuts & Seeds A to Z") ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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