Michigan State University Extension
Preserving Food Safely - 01600671


     Spread  nuts thinly on trays or screens and allow  them
to  dry  gradually from exposure to a gentle but steady  air
flow.   A clean,  cool,  dry porch or attic is ideal.   Nuts
dried this way will not mold.   Drying times varies with nut
variety.   Most varieties will need several weeks for proper
drying.  All nuts except chestnuts contain a large amount of
oil which prevents them from drying out completely.  Because
of their high water and carbohydrate content,  chestnuts dry
in  3 to 7 days.   Drying for longer will cause chestnuts to
become hard and inedible.                                   

     Dryness test:                                          

     -Nutmeats of pecan,  walnuts, filberts and hickory nuts
should shake freely in their shells.                        

     -Nutmeats  should  be light-colored and  break  with  a
sharp snap when bent or bitten.                             

     -Taste should be light-flavored.                       

     -Note:  Excessive drying will cause nut shell to crack.

     Alternative drying methods:                            

       Small  amounts of nuts in the shell can be dried in a
furnace  room or even on trays on a radiator providing   the
temperature   do   not   exceed   100   degrees  Fahrenheit.
Temperatures above 100 degrees Fahrenheit will affect flavor
and  shorten  storage  life.   Nuts  will be dry in 24 to 48

     Nuts  in  the  shell  can  also  be  dried  in  a  food
dehydrator  if  the temperature can be adjusted low  enough.
Follow manufacturer's directions.   Unshelled nuts will  dry
in 8 to 10 hours in a food dehydrator.                      

     Oven drying is not recommended for unshelled nuts as it
is  difficult  to  keep the temperature low enough  and  air
circulation is poor.                                        

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