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Nut Meats


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Nut Meats

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Hot Pack (dry) - Shell nuts. Spread a single layer of nut meats on baking pans and place in a 250F oven. Stir occasionally heating only until the nut meats are dry but not browned. Watch carefully that they don't scorch. Pack hot nuts into half pint or pint jars, leaving 1/2 inch headspace. Do not add any liquid to the jars. Wipe jar rims. Adjust lids and process.

Option 1 - Process in a Boiling Water Canner with the water in the canner 1 to 2 inches below the tops of the jars:

Table 1. Recommended process time for Nut Meats in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,000 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 30 min 35 40 45

Option 2 - Process in a Dial Gauge Pressure Canner OR in a Weighted Gauge Canner at the following pressures dependent upon altitude:

Table 2. Recommended process time for Nut Meats in a dial-gauge pressure canner
  Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Half-pints or Pints 10 min 6 lb 7 lb 8 lb 9 lb

Table 3. Recommended process time for Nut Meats in a Weighted-gauge pressure canner
  Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Half-pints or Pints 10 min 5 lb 10 lb



These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.