Filberts, to Keep
Ingredients
Directions
Prepare
Remove the husks from the filberts.
For the Turkish method, rub the nuts dry with a coarse cloth.
Pack and store
Place the filberts in dry stone jars.
Sprinkle a little salt in the jar and layer the filberts with salt in between.
Tie the jars over with brown paper.
Store the jars in a cool, dry place.
Keep the jar in a dry place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Filberts
- The main ingredient being preserved; their ripeness and dryness determine how well they keep.
- Coarse sea salt
- Layered with the nuts to draw out moisture and help keep them from spoiling.
The step that matters
Rubbing the nuts dry. Any moisture left on the nuts can encourage mould or spoilage during storage, so they should be fully dry before packing in the jar.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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