Ingredients
- Raw chestnuts
Directions
If properly stored, chestnuts may be stored in a
refrigerator for several months. Chestnuts dry rapidly in
dry air and mold rapidly in damp air. For refrigerator
storage, first place the chestnuts in a closed paper sack
and leave for 1 to 2 days until they have reached
refrigerator temperature. Then transfer them to a sealed
plastic sack and punch about a dozen holes in the plastic
with a medium sized nail. A good method for storing
freshly harvested chestnuts in a refrigerator is to use
milk cartons and dry peat moss (as it comes from the
package). If the chestnuts are separated by the dry moss
and the package tightly closed, the nuts should stay in good condition for several months. Freshly dug sand can also be used. Use sand that has been dried in the sun with
occasional mixing until it is only very slightly damp. The
sand should be cooled before use in the milk carton. Sand
also keeps chestnuts in good viable condition for 2 years
by storing the freshly picked chestnuts in sealed plastic
bags and maintaining a temperature of 26 degrees Fahrenheit
to 30 degrees Fahrenheit. (This temperature range requires
special refrigeration).
If molding occurs in the refrigerator, the nuts may be
washed and/or scrubbed to remove mold, and placed on paper
toweling- with 1 or 2 paper changes- and then allowed to
room dry for several hours. After drying, place again in a
paper sack in the refrigerator until they are chilled, then
transfer to a clean plastic bag with holes punched in it.
If mold persists on the nuts for an extended period of
time, the kernels may become "off-color" and no longer
edible. If mold has been present, any bad kernels can be
spotted by cutting the nuts in half before cooking.
Print this recipe
Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
STORING CHESTNUTS - RAW