Storing Nuts in Jars

I bought a big bag of nuts – the kind you get at Sam’s or Costco – and then discovered to my dismay that I already had 2 bags in the freezer and no room for more.  I decided I would try canning them – it didn’t look too difficult and I had the equipment and jars.  I used directions from the National Center for Home Food Preservation  that were available as recently as January, 2013.  They then came out with the following information; Whatever happened to canning nutmeats?

Apparently now we must not can our toasted nuts but place them in sterilized jars.
We enjoyed our toasted nuts months later – already toasted and ready to put into Spring and Summer salads and other dishes.  It's very convenient to have them already toasted before using.  I now also store some half pints - 1 cup of nutmeats are frequently called for in recipes.

Don't skip the toasting step - that removes the moisture from the nuts before they are canned so they don't mold.

So – if you have leftover holiday nuts or just got a good buy on them, or have your own, here’s how to store them in jars following the new procedure.
Storing Nuts in Canning Jars

  4             Pounds Shelled Pecans or Walnuts

  9             Pint Jars

  9             Lids and Rings

Step 1:  Shell nuts if necessary.  Spread a single layer of nut meats on baking pans and place in a preheated 250° oven.  Stir occasionally heating only until the nut meats are dry but not browned.  Watch carefully that they don't scorch.  (It takes about 15-30 minutes for two 13x18” half sheets). 

Step 2:  Allow them to cool at room temperature and simply put them in sterilized canning jars, covering with lids and ring bands. 
**Sterilizing jars provides extra protection against mold spores that could be on the jars. 

To sterilize jars, submerge them in boiling water for 10 minutes. Remove them from the water and sit them with open end down to allow them completely dry before filling with nuts.

Another caution from the NCHFP:  "Be aware that with any nuts, rancidity will eventually develop, making the product unappealing though not unsafe. Rancidity occurs in foods when fats or oils are exposed to oxygen over time, causing oxidation which leads to that yucky off-flavor. You might want to buy oxygen absorber packets to put in the jars. They will get rid of some of the oxygen, increasing their shelf-life." 

For those who want to know how nuts were canned prior to the warning in January of 2013 from the NCHFP, the directions are below for pressure canning.  I personally do not recommend water-bath canning nuts because I think it would be easier to get moisture in your jars, although those directions were also included in "So Easy to Preserve"

Optional Step 2:  Pack hot nuts into warm, dry half pint or pint jars leaving 1/2 inch headspace.  Do not add any liquid to the jars.  Wipe jar rims.  Adjust lids and process.  Use dry lids and jars.

Process half pints or pints in a pressure canner for 10 minutes at 5 # pressure for 1000'.

High Altitudes:

For pressure canner at higher altitudes above 1000' process at 10#.

9 Pint Jars               "So Easy to Preserve"

Use your nuts in Swedish Nut Cake...