Storing fruit and nuts

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Method

Apples, pears and quinces are best left in an airy place to cool and sweat for a few days before storing permanently. The apple store should be a cool, dark and very slightly moist place such as a shed, cellar or attic which is frost-proof. Store the fruit on trays; inspect it frequently and remove unsound fruit. Pears ripen quickly and need extra care. Special eating apples can be wrapped in waxed paper or in sheets of newspaper before storing in boxes.

Nuts should be removed from their outer husks, and walnuts and almonds need scrubbing. Chestnuts and walnuts can be packed in a crock with salt or dry sand between each layer. Nuts to be used for cooking can be shelled, dried off in a cool oven, and packed into clean glass jars.