Canning walnuts

Are the instructions for canning walnuts the same as pecans? Dry in the jar and then pressure can at 5 pounds for 10 minutes for quart jars? Should I preheat the jars in the oven? Walnuts aren’t usually toasted, so they just go in room temperature? And should I up the time or the pounds for high altitude?

Erica Kardelis
Helper, Utah

Yes, you can all nutmeats the same way. Preheating the jars in a dry location, such as your oven, is a good idea. Your walnuts ARE toasted; it helps reduce the moisture that can cause them to become rancid. Use pint or half-pint jars to can your nutmeats; they stay fresh in the jars for years that way. Quarts, maybe not so long. Yes, if you live at a high altitude, consult your canning book for instructions on how many pounds to add extra. Your walnuts will turn out great! — Jackie

Citron melon

My mother used to can Citron preserves and I would like to continue this tradition. Do you have any citron melon seeds for sale or know where I might purchase some? Just looking for enough to plant 3-4 hills to get started.

Weyman
Canton, Georgia

Several seed catalogs carry citron melon, which is used for citron preserves. (They don’t taste sweet like other melons do, but make great preserves and candied peel.) Baker Creek Seeds and Seed Savers Exchange both list it. I’m glad you’re carrying on your mom’s tradition! — Jackie

4 COMMENTS

  1. Would Weyman from GA or you Jackie care to share a recipe for Citron preserves. They sound really good. Thanks!!

  3. Ellendra,

    Citron means citron melon. Some cheap candied fruit peel uses candied citrus peel in place of citron, but even that I got at WalMart lists citron. But, yes, you can use them interchangeably.

    Jackie

  4. That reminds me of something I’ve been meaning to ask. I see lots of recipes calling for “candied citron”, but there seems to be some disagreement as to whether this means the melon or the citrus. Which is it? Or are they interchangeable?

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