How to Dry Black Walnuts

Black Walnuts Before Harvest

The prized black walnut tree is native to the central and eastern United States. Its nuts are harvested in early autumn. Although it takes considerable effort to shell and dry black walnuts, their rich, savory, slightly tangy flavor makes it worthwhile. Black walnuts differ from the typical English walnuts sold in grocery stores. They are difficult to find and can be costly.

Things You'll Need

• Disposable gloves
• Heavy mallet
• Burlap sack
• 2-by-4 wood
• Pressure nutcracker

Instructions

1. Harvest black walnuts when their husks are yellowish-green, usually in the beginning of autumn. If your finger can indent the husk, the nut is ready to be picked.

2. Remove the tough walnut husks by placing them on a gravel driveway (never a paved driveway as nuts can forcefully fly about causing injury or property damage) and slowly driving over them with your automobile. The husks will be removed but the shells will remain intact. Husks can also be removed by rolling a sturdy 2-by-4 piece of wood over them until they slip away. Wear gloves when handling discarded husks and freshly unhusked walnuts as the juice stains.

3. Wash the nuts in a large pan or bucket to remove the debris and juice. Any floating nuts should be removed as they are empty or injured. Dry the nuts with paper towels.

4. Cure the nuts indoors for two weeks to develop flavor by stacking them three layers deep in a large, uncovered container. Place the container away from direct sunlight in a dry, cool area. After two weeks, crack open a nut (see Step 5 below) to be sure the meat is dry enough. The nut meat should snap crisply and be mold free. If it is still moist, continue curing.

5. Remove the hard black walnut shell carefully. Use a pressure nut cracker if you have one. If not, soak the nuts in hot water for 24 hours to soften the shell. Drain and replace the hot water, allowing nuts to soak for two more hours. Drain the nuts and place them in a burlap sack. Repeatedly strike the burlap sack with a heavy mallet. Hand separate the nut meat from the shells.

6. Store nut meats in the refrigerator in a jar or plastic bag for up to nine months. Nut meats can also be frozen in freezer bags for up to two years. If you want to store them at room temperature, bake the nut meats at 215 degrees for 10 to 15 minutes.

Tips & Warnings

• The nuts will stay fresh for up to three weeks in an air tight container.

• Black walnut hulls and shells should not be composted as they can be toxic to other vegetation due to a natural chemical within them called juglone. Discard black walnut hulls and shells in the trash.

References

• University of Minnesota Extension
• University of Illinois Extension

Resources

• Univ. of MN Extension: Harvesting Black Walnuts