How Do You Process Black Walnuts

You process black walnuts by removing the husk, curing the shells, cracking them open, and picking out the nutmeats.
 
That may sound simple, but anyone who has processed black walnuts knows there is a bit of a learning curve.
 
The good news is that once you know how to process black walnuts, you can turn that tough, wild outer layer into some of the best-tasting nuts you will ever eat.
 
You can process black walnuts at home with a few basic tools and a little patience.
 
In this post, we will walk through how to process black walnuts from harvest to cracking, plus the tips that make the job easier.
 
Let’s get to it.
 

How Do You Process Black Walnuts?

How do you process black walnuts from start to finish?
 
You process black walnuts by taking them through a few clear stages.
 
The first stage is removing the husk, the second is curing the nuts, the third is cracking the shells, and the last is picking out the nutmeats.
 
Each stage matters because skipping one can ruin the flavor or make the cracking step much harder.
 
Here is how to process black walnuts step by step.
 

1. Harvest the Black Walnuts at the Right Time

You want to process black walnuts when the husks are still green but starting to soften.
 
Black walnuts usually fall from the tree between September and October, depending on your climate.
 
The best sign that it is time to process black walnuts is when the husks begin to yellow and the nuts drop to the ground.
 
Pick them up quickly before squirrels and deer get to them first.
 

2. Remove the Husks

Removing the husk is the messiest part of how you process black walnuts.
 
You can process black walnuts by stomping on the husks with your boots, which pops the nuts out fast.
 
Some people roll them under a board or use a hammer to break the husk away.
 
Whatever method you choose, wear gloves because black walnut husks stain your hands for days.
 
The husk also contains juglone, so keep the husks away from garden beds and compost piles.
 

3. Cure the Nuts

Curing is the step most people skip, but it is the key to how you process black walnuts properly.
 
After you process black walnuts and remove the husks, spread the nuts in a single layer in a cool, dry, well-ventilated spot.
 
Let them cure for two to four weeks, stirring them every few days so they dry evenly.
 
Curing helps the flavor develop and makes the shells easier to crack later.
 
If you try to process black walnuts and crack them right away, the nutmeats will be rubbery and bitter.
 

Best Ways to Process Black Walnuts After Curing

Once the nuts are cured, the next phase of how you process black walnuts is cracking and shelling.
 
Black walnut shells are incredibly hard, so a regular nutcracker usually will not cut it.
 
Here are the methods that work best when you process black walnuts.
 

1. Use a Hammer or a Vice

The most common way to process black walnuts is with a hammer and a hard surface.
 
Place the nut on its side and tap firmly until the shell cracks along the seam.
 
A bench vice works even better because it applies steady pressure and gives you more control.
 
Just do not smash too hard, or you will crush the nutmeats inside.
 

2. Crack in Small Batches

When you process black walnuts, work in small batches so you do not get overwhelmed.
 
Crack a handful at a time, then pick out the nutmeats before moving on.
 
This keeps the pieces organized and makes the job feel less tedious.
 
It also keeps you from mixing shells with the good nutmeats.
 

3. Pick Out the Nutmeats

Picking is the slowest part of how you process black walnuts.
 
Use a sturdy pick or a small screwdriver to pry the nutmeats out of the shell pieces.
 
A bowl of water can help, since the shells often float while the nutmeats sink.
 
Take your time here because black walnut nutmeats are worth every minute.
 

Storing Black Walnuts After You Process Them

Once you process black walnuts, storage decides how long they stay fresh.
 
You can process black walnuts and keep the shelled nutmeats in an airtight jar in the fridge for several months.
 
For longer storage, freeze them in a sealed bag and they will hold their flavor for up to a year.
 
If you leave them at room temperature, the oils can go rancid quickly, so the fridge or freezer is your friend.
 
Always label your containers with the date so you know how old they are.
 
 

So, How Do You Process Black Walnuts?

You process black walnuts by removing the husks, curing the nuts, cracking the hard shells, and picking out the nutmeats.
 
It takes time and a little elbow grease, but the reward is a rich, earthy nut you cannot buy in most stores.
 
Now that you know how you process black walnuts, you can turn a yard full of fallen nuts into a pantry staple.
 
So grab your gloves, hammer, and a bit of patience, and enjoy the harvest.