Canning Pecans

One of the best things about canning pecans is that laboring over a hot stove during the cooler months is actually pleasant.

Here’s what came back from the pecan-crackers:

Two of those are ours. Yep. Full of cracked pecans. Thank you ancestors for your insight in planting pecan trees. We are deeply in your debt.

We are also in the debt of the Amish. A branch of our family has developed a long-standing relationship with an Amish community and they have a mutually beneficial friendship. The Amish get to come gather all the pecans they can carry off (I think about 800 pounds this year), and we get, well, we get a window to the past. A reality check. And the occasional pound of fresh butter.

And we learned how to can pecans.

Canning Pecans

1. Crack and shell pecans.
2. Spread the pecans in a single layer on baking pans and place in a 250 degree F. oven. Keep ‘em in there until the pecans are dry and warmed through but not toasted. Watch them carefully–pecans scorch easily. They will change color very slightly–not browned but just a tinge of gray–hard to describe but you’ll see what I mean.
3. Immediately pack the hot pecans into dry, clean jars and screw down lids with rings.
4. Process in a hot water bath with the water only up to 1 or 2 inches below the tops of the jars–(if you fill them up any further they will bob around around like buoys) for 30 minutes.

You can also freeze pecans very easily by putting them in freezer containers or freezer bags and, you guessed it, putting them in the freezer. Some believe this negatively alters the taste and/or texture of the nuts but this is easily remedied by toasting them. I enjoy canning them to free up freezer space and reduce my dependence on the reliability of my electric company (bless their hearts).

Note: for high altitudes (above 1000 feet) and pressure canning instructions, see here.

Leave a Reply

  1. patricia–I’ve never heard of drying pecans. That doesn’t mean anything, though, just that it isn’t on my radar. Sounds intriguing, though!

  2. Thanks so much for this post! I would love to be able to access the pressure canner directions, but the link doesn’t seem to be working. :-( It says “page not found.” Hope you have a great rest of your week.

  3. Gosh what I would give to be able to grow a Pecan tree where I live. :-) I love Pecans. This method may help you more in canning them. They are not actually approved to do in a BWB Using a Pressure canner you don’t have to worry about them floating..

    Nut Meats

    Note: Freezing is easier and produces as satisfactory a product.)

    Hot Pack (dry) ? Shell nuts. Spread a single layer of nut meats on baking pans and
    place in a 250 degrees F. 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.

    Pressure canner : Hot Pack Half Pints and Pints 10 Minutes at 5 Lbs. Adjust time
    according to altitude and / or style of Canner


  4. Glenda Rolley–In my experience, not nearly as long as freezing them; a good alternative when no freezer or electricity is available, but mine didn’t last as long as I would have liked.