Michigan State University Extension
Preserving Food Safely - 01600659
10/13/97

BLANCHING NUTS-GENERAL

    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.                             

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