Michigan State University Extension
Preserving Food Safely - 01600659
10/13/97
In addition to the tough outer shell, some nuts have a
thin inner lining or skin that may need removing. If so,
just before using, pour boiling water over the shelled nuts.
For large quantities, you may have to let them stand, but
only for about 1 minute at the most. The shorter the length
of time, the better. Drain. Pour cold water over them to
arrest further heatings and drain again. Pinch or rub off
skins.
BLANCHING HICKORIES
Like pecans, hickories do not need blanching.
BLANCHING BUTTERNUTS
Like pecans, butternuts do not need blanching.
ALMONDS-BLANCHING
Cover shelled nuts with cold water. Bring to a boil;
simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch
nuts to slip skins.
FILBERTS-BLANCHING
Place in a shallow pan in a 250 degrees Fahrenheit
oven for 20 minutes or until skins loosen. Rub skins off
with a coarse towel or fingers.