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?
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
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.
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