Subj : Walnuts was: Peanut Britt To : Ben Collver From : Dave Drum Date : Mon Jan 08 2024 05:28:00 -=> Ben Collver wrote to Dave Drum <=- BC> The last time i harvested and processed black walnuts was in 2017. BC> I think i produced 1 or 2 cups of black walnut meats using a BC> hammer and a flat chunk of concrete. It took HOURS and i think i BC> put them into some kind of cake or fruit bread. I do not feel BC> inclined to repeat that experience any time soon. A friend told BC> an interesting story though: Then you are aware what a PITA processing black walnuts can be. BC> He said that you can put the black walnuts in a thick burlap bag BC> and clobber them with a mallet to crack all of shells. Then pour BC> them into a cauldron, fill it with water, and put it on a large BC> wood stove and let that simmer for a week. He said the fats float BC> to the top, which you can skim off and put in a jar, and walla, BC> you have black walnut butter. My grandfather built a trough-like deal out of old barn wood and would put the just picked/harvested, green hulled walnuts in the bottom then drive his pickup back and forth over them to get down to the hard shell kernel. Then the fun of cracking that hard shell and picking the nut meats from it began. BC> I read that they used to make hair dye out of the hulls. I read BC> that it functions pretty well, but it doesn't last very long. BC> One would need to re-dye their hair pretty frequently. I did not know that. I know that in the 1800s walnut juice (from the outer covering was used as a cloth dye. It was considered permanent. https://www.fiberartsy.com/how-to-naturally-dye-yarn-with-black-walnuts-update/ BC> I have also heard that black walnuts are produced commercially BC> for specialty baking, and that the shells are crushed and BC> stuffed into the little dealybobbers that hang from pin BC> cushions, which are used to sharpen needles. Ground black walnut shells used to be added to rubber for recapping snow tires. To give added traction. I'm not aware of any recappers still in business for passenger car tires. This link https://midwesterner.org/how-to-make-black-walnut-butter/ will take you to the very informative page from which I harvested this recipe ..... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black Walnut-Bourbon Butter Categories: Nuts, Booze, Condiments Yield: 4 half-pints 5 c (1 lb.) black walnut pieces 1 ts Kosher salt 1/2 c Sorghum molasses 5 tb Canola or walnut oil; more - for topping jars 1/4 c + 1 tb bourbon; such as - Watershed or Cedar Ridge 10 Drops Terra Spice Bourbon - Extract (opt) Soak walnuts in enough hot water to cover for 30 minutes. While nuts soak, set the oven @ 400ºF/205ºC Sterilize glass jars-either 4 8-oz. jars, 2 pint jars, or 1 quart jar - and their lids and bands. When walnuts are done soaking and the oven is heated, drain the nuts and spread them in a single baking on a sheet pan. Toast walnuts for about 10 minutes, stirring halfway through. Take care not to let them burn. When your kitchen fills with the faint aroma of toasted black walnuts, they are ready. Remove the toasted walnuts from the oven and carefully remove the nuts to a plate, allowing them to cool for several minutes. Then, add the walnuts and the remaining ingredients to a food processor and pulverize until smooth. Add more water if necessary to achieve a thick but flowing paste. Carefully pack the walnut butter into sterilized jars, making sure to eliminate any air pockets. Place 1-2 tbsp. oil on top of the walnut butter. Secure the lids and bands on each jar, then refrigerate. The black walnut butter will keep for 4 weeks in the refrigerator. RECIPE FROM: https://midwesterner.org Uncle Dirty Dave's Archives MMMMM BC> I've also heard that the hulls are a natural land-side source BC> of iodine. Yeah, mostly from the green hulls surrounding the actual nut. .... My memes landed me on several government lists. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .