Title: Nuts & Seeds a To Z Part 3 (Final)
Categories: Dehydrator Nut Info
Yield: 1 Textfile

1

Textfile only

** Continued from Part 2 **

** PISTACHIOS **

Pistachios are seeds from the fruit of the pistachio tree which is grown primarily in tropical climates. The majority of pistachios are imported, but central California is beginning to produce a new variety.

The nuts have a double shell; the outer one is red and the inner one is multicolored. Commercially, this inner shell is frequently dyed red for eye-appeal.

The long yellow-green pistachio seed is popular by itself or in candies and ice cream.

** PUMPKIN SEEDS **

Carefully wash pumpkin seeds to remove the clinging fibrous pumpkin tissue Dry them in the sun or in a dehydrator at 115ø to 120øF (45ø to 50øC) until crisp. Seeds can be oven dried at 150øF (65øC) for 1 to 2 hours. Stir them frequently to prevent scorching. Dehydrator or oven drying is faster than sun drying and there is little taste difference.

Roast dried pumpkin seeds by tossing them lightly with oil and salt and placing them in a preheated oven at 250øF (120øC) for 10 to 15 minutes.

** SUNFLOWER SEEDS **

Sunflower seeds ripen on the flower and are usually left there to dry. If birds are enjoying the seeds, wrap cheesecloth around the flower until the seeds are dried.

The seeds may be shaken off the flower when they are mature, then dried in the sun for several days or in a dehydrator at 100øF (40øC). When dry, the seeds may be roasted in a shallow pan in a 300øF (150øC) oven for 10 to 15 minutes.

** BLACK WALNUTS **

Black walnuts grow in clusters with a thick green husk covering the shell of each nut. The dark shells have numerous coarse ridges and do not split into halves as English walnuts do. The numeat is very difficult to extract. They are a very flavorful nut but usually are not grown commercially.

Black walnuts will fall from the tree as they ripen. To remove the tough husks, crush them with a hammer or under your heel. Wear gloves to avoid stains from the brown dye in the shells. Dry them in the shell.

** WALNUTS, ENGLISH **

English walnuts are the most popular of the walnut family and there are several different varieties. The trees grow best in a moderate climate and the United States, mainly California and Oregon, is the world's foremost producer.

The husks of mature nuts are cracked when they fall from the tree. Harvest them immediately, leaving the uncracked nuts on the ground until they are fully ripe and the husks come off easily.

The fresh nutmeat should be white. Old or rancid kernels are a dull gray. Dry walnuts until the divider between the halves breaks with a snap. If the divider is rubbery, dry further.

Because the walnut's shell is not very appealing, the shells are frequently bleached after the nuts are completely dry to improve their appearance. Bleach only those nuts which have a closed shell to prevent the bleach solution from penetrating to the kernel.

BLEACHING WALNUTS IS AN OPTIONAL PROCEDURE. IT DOES NOT AFFECT THE FLAVOR OF THE NUTS.

If you decide to bleach walnuts, use household chlorine bleach. Refer to the container for the chlorine percentage and add the amount recommended below for each gallon of lukewarm water.

Chlorine content Amount per gallon 5% 28 fl. oz. (3 1/2 cups) 10% 14 fl. oz. (1 3/4 cups) 12% 12 fl. oz. (1 1/2 cups) 14% 10 fl. oz. (1 1/4 cups) 16% 9 fl. oz. (1 1/8 cups) 18% 8 fl. oz. (1 cup) 20% 7 fl. oz. (7/8 cup)

A Tbsp of vinegar per gallon of solution will speed the bleaching action. Hold nuts in the solution 3 to 4 minutes, then remove, drain and dry them. The bleaching action will continue for a day or two. The bleach solution may be used repeatedly with other batches of nuts.

** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

Scanned and formatted for you by The WEE Scot -- paul macGregor

previous

next