Ben Collver wrote to Dave Drum <=-
The last time i harvested and processed black walnuts was in 2017.
I think i produced 1 or 2 cups of black walnut meats using a
hammer and a flat chunk of concrete. It took HOURS and i think i
put them into some kind of cake or fruit bread. I do not feel
inclined to repeat that experience any time soon. A friend told
an interesting story though:
Then you are aware what a PITA processing black walnuts can be.
He said that you can put the black walnuts in a thick burlap bag
and clobber them with a mallet to crack all of shells. Then pour
them into a cauldron, fill it with water, and put it on a large
wood stove and let that simmer for a week. He said the fats float
to the top, which you can skim off and put in a jar, and walla,
you have black walnut butter.
My grandfather built a trough-like deal out of old barn wood and would
put the just picked/harvested, green hulled walnuts in the bottom then
drive his pickup back and forth over them to get down to the hard shell
kernel. Then the fun of cracking that hard shell and picking the nut
meats from it began.
I read that they used to make hair dye out of the hulls. I read
that it functions pretty well, but it doesn't last very long.
One would need to re-dye their hair pretty frequently.
I did not know that. I know that in the 1800s walnut juice (from the
outer covering was used as a cloth dye. It was considered permanent.
https://www.fiberartsy.com/how-to-naturally-dye-yarn-with-black-walnuts-update/
I have also heard that black walnuts are produced commercially
for specialty baking, and that the shells are crushed and
stuffed into the little dealybobbers that hang from pin
cushions, which are used to sharpen needles.
Ground black walnut shells used to be added to rubber for recapping
snow tires. To give added traction. I'm not aware of any recappers
still in business for passenger car tires.
This link
https://midwesterner.org/how-to-make-black-walnut-butter/
will take you to the very informative page from which I harvested this
recipe .....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Black Walnut-Bourbon Butter
Categories: Nuts, Booze, Condiments
Yield: 4 half-pints
5 c (1 lb.) black walnut pieces
1 ts Kosher salt
1/2 c Sorghum molasses
5 tb Canola or walnut oil; more
- for topping jars
1/4 c + 1 tb bourbon; such as
- Watershed or Cedar Ridge
10 Drops Terra Spice Bourbon
- Extract (opt)
Soak walnuts in enough hot water to cover for 30
minutes. While nuts soak, set the oven @ 400ºF/205ºC
Sterilize glass jars-either 4 8-oz. jars, 2 pint jars,
or 1 quart jar - and their lids and bands.
When walnuts are done soaking and the oven is heated,
drain the nuts and spread them in a single baking on a
sheet pan. Toast walnuts for about 10 minutes, stirring
halfway through. Take care not to let them burn. When
your kitchen fills with the faint aroma of toasted black
walnuts, they are ready.
Remove the toasted walnuts from the oven and carefully
remove the nuts to a plate, allowing them to cool for
several minutes. Then, add the walnuts and the remaining
ingredients to a food processor and pulverize until
smooth. Add more water if necessary to achieve a thick
but flowing paste.
Carefully pack the walnut butter into sterilized jars,
making sure to eliminate any air pockets. Place 1-2
tbsp. oil on top of the walnut butter. Secure the lids
and bands on each jar, then refrigerate. The black
walnut butter will keep for 4 weeks in the refrigerator.
RECIPE FROM:
https://midwesterner.org
Uncle Dirty Dave's Archives
MMMMM
I've also heard that the hulls are a natural land-side source
of iodine.
Yeah, mostly from the green hulls surrounding the actual nut.
... My memes landed me on several government lists.
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