| I spent from 1 pm to 7 pm with few breaks (ha ha no pun intended).
 First I pre-cracked the nuts
 using the vise in the cellar workshop
 then had to use
 the wire cutters to pry the meats out.
 Milos joined me at about 5:30
 so that we could finish up and eat dinner.
 We had 2 and a half gallons
 of the nuts in hard shells to do,
 and ended up with approx. 4 mason jars
 of nut meats.
 I roasted the meats for 15 minute at 265 degrees
 before packing (smelled wonderful!).
 Note bottom of photo the perfect half:
 this happened only three times during the effort.
 Mostly the pieces broke up.
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