Freshly picked walnuts should be dried in two stages. First, peel off the green part of the skin while the beans are still in the shell. Second, dry the walnut meat after removing it from the shell for a few more days before processing or storing it. Drying the walnuts properly will make it easier for you to crack the shell and prevent the flesh from rotting.
Step
Part 1 of 2: Peeling and Washing Walnuts
Step 1. Harvest the beans while the outer shells are still green
The peel should be fairly soft when pressed with your index finger, but still green, not brown or mottled. This indicates the nuts are fully formed and ready to be consumed.
- Black walnuts usually ripen in September or October.
- You can pick up walnuts that have fallen to the ground or harvest them straight from the tree using a pole.
- Wear gloves when handling black walnuts as the sap can stain fabric and leather.
Step 2. Peel the nuts
Even though the walnuts are ripe, it is not easy to peel the outer skin because it cannot be simply peeled as usual. The goal of this step is to get the nuts out without breaking them. There are several popular methods for peeling them, choose the one that best suits your needs:
- Step on the nuts with heavy boots to open the outer shell.
- Pressing nuts with a wooden board or other heavy object.
- Crushing nuts with a vehicle. The outer shell of the nut will come off, but the nut will not crack.
Step 3. Wash the nuts that are still in their shells
Prepare a bucket full of cold water and wash beans that are soiled or sap. Discard any that appear to be floating as this indicates that there is no peanut meat or voids in it.
Step 4. Dry the beans in a place with good air circulation
Spread it out on a tarp or clean surface in the garage, basement, or other room that is well-ventilated but protected from direct sunlight. Leave it for two weeks until the shell is completely dry.
- You can dry it outdoors if it's not raining.
- Stir occasionally so that the air circulates evenly.
Step 5. Check that the walnuts are dry
Open a nut or two and check for the meat inside. Walnuts are ready to be processed when the flesh has hardened and is easy to break, and is coated with a thin layer. If they are still tough and damp, allow the nuts to dry. Storing it before it's completely dry will encourage mold and rot.
Step 6. Save the beans until you want to use them
Once completely dry, store in a bag or basket. Store in a cool, dark place such as an attic or freeze in the freezer. Walnuts can be stored for one to two years depending on their quality.
Part 2 of 2: Removing the Nuts
Step 1. Crack the shell
The shells of walnuts are so hard that a nutcracker usually won't crack them (you may end up breaking the crackers instead of the shells). Therefore, there are several techniques for taking the nut meat:
- Prepare the shells for easier cracking by soaking them for about two hours, then placing them in a closed container overnight. Break it open when the shell is soft.
- Put the walnuts in a bag and use a hammer to crack the shells. After that, you have to manually separate the peanut meat from the shell.
- Break them one by one by first wrapping them in a towel, then hitting them with a hammer.
Step 2. Let the beans sit for two days
The walnut meat will be drier. This step is important if you plan to store the nuts without their shells, as the juicy flesh of the walnuts can rot. Arrange the walnut chops on a cake pan or tray and place in a well-ventilated area to dry.
Step 3. Save or use the nuts
If you plan to store it, put it in an airtight container and store it in the food storage cupboard or refrigerator. If you want, you can bake them until they are golden brown before storing.
