Michigan State University Extension
Preserving Food Safely - 01600673
10/13/97

### CHESTNUTS-POSTHARVEST HANDLING

        Chestnuts  are  easily grown in southern  Michigan  and

    usually
     are  of Chinese or Korean origin.   They are  quite

    similar
    to the native American chestnut,  but are  generally

    resistant
     to  the  blight  that  killed    American  trees.

    They
     should  not be confused with horse chestnut  which  is

    closely
     related  to  the buckeye and  not  recommended  for

    eating.
      Chestnuts available in stores during the fall  are

    usually
    of European origin.

        After  picking,  chestnuts  are generally seasoned  for

    several
     days  to  remove  excess  moisture  and  to  retard

    formation
    of mold while being stored or shipped. This may be

    done
    by spreading the nuts 1 or 2 layers deep on trays  made

    of
    1/2-inch mesh hardware cloth.   If seasoned 1 to 2  weeks

    under
    warm, dry windy conditions, the nuts may dry more than

    desired,
      especially if  additional  drying  occurs  during

    storage.
      If the  shell  can  be pushed in  a  considerable

    amount
    when squeezed between the thumb  and forefinger,  the

    nut
     may have dried  too  much.   Best  results are obtained

    with
    plump nuts that have not been subject to mold.

        If  chestnuts  are  to be cooked within  several  weeks

    after
    picking,  they do not need to be air dried.   If  they

    are
     to  be eaten raw,  they generally need at least  a  few

    weeks
     for  the starch to  slowly  change to   sugar.   This

    process
     occurs in both air drying and refrigerated storage.

    If
     the nuts  are picked  and  eaten  immediately, some  may

    have
    an astringent  taste while  others  may not.  Chestnuts

    of
     Korean  origin  tend to  be  more  palatable  when green

    than
    chestnuts of Chinese origin.

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