{"id":1903,"date":"2011-12-29T03:00:46","date_gmt":"2011-12-29T08:00:46","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1903"},"modified":"2011-12-29T03:00:46","modified_gmt":"2011-12-29T08:00:46","slug":"q-and-a-canning-walnuts-and-citron-melon","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2011\/12\/29\/q-and-a-canning-walnuts-and-citron-melon\/","title":{"rendered":"Q and A: Canning walnuts and citron melon"},"content":{"rendered":"<p><strong>Canning walnuts<\/strong><\/p>\n<p><em>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&#8217;t usually toasted, so they just go in room temperature? And should I up the time or the pounds for high altitude?<\/em><\/p>\n<p><em>Erica Kardelis<\/em><br \/>\n<em>Helper, Utah<\/em><\/p>\n<p>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! &#8212; Jackie<\/p>\n<p><strong>Citron melon<\/strong><\/p>\n<p><em>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.<\/em><\/p>\n<p><em>Weyman<\/em><br \/>\n<em>Canton, Georgia<\/em><\/p>\n<p>Several seed catalogs carry citron melon, which is used for citron preserves. (They don&#8217;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&#8217;m glad you&#8217;re carrying on your mom&#8217;s tradition! &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;t usually toasted, so they just go in room temperature? And should I up the time or [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1903"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1903"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1903\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}