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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