Light skinned nut meats store longer without drying up
MMM
sounds good to me I don't use the acorns but have been collecting hickory nuts and chestnuts. We have black Walnuts but I haven't tried to get through the hull to the nut yet , I have much advise given to me on the walnuts but haven't tried it yet.
A little off topic perhaps, but useful none the less, a few more walnut wisdoms for you HOP:
Black Walnut Hints
Black walnut kernels will come out in much larger pieces if the nuts are soaked in boiling water for 40 mins before they're cracked
Rule of thumb: in Autumn crack the first few mature wild walnuts you see. Check the
colour of the skin on the meats inside. If the coverings are
dark, move to another foraging area; the nuts will shrivel up in storage. If, on the other hand, the skins of the meats are
light coloured, then pick them up by the bushel of hulled nuts. They can last up to two years.
Regards, Herne