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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