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Weedygarden

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It seems to be a great year for acorns in my area. The squirrels are all about them and the dogs are going crazy because of the squirrels.

Anyone ever process acorns and eat them? I have collected a handful here and there, but I have never done a full on processing of them for food.

https://www.almanac.com/content/how-prepare-and-cook-acorns

HOW TO PREPARE AND COOK ACORNS
A STEP-BY-STEP GUIDE TO PREPARING AND COOKING WITH ACORNS

By The Editors

August 29, 2019

Acorns are extremely nutritious and readily available in nature, making them a healthy addition to many recipes. Here’s how to prepare and cook acorns!

Why acorns? They are incredibly nutritious with healthy levels of carbohydrates, protein and fiber. Surprisingly, they are also a good source of Vitamins A and C.

Plus, they have a wonderful rich, nutty taste. Also, why not? It’s fun to forage and try making something adventurous.

Many Native Americans have a long history of consuming acorns. Plus, acorns have been a staple around the world for many cultures from Asians to Europeans to Africans.

Most folks use acorns to make a nutrient-rich, nutty-flavored flour. You can also eat acorn as roasted nuts (they are a lot like chestnuts). See more ideas below.

WHERE AND WHEN TO FIND ACORNS
Acorns come from oak trees and can be found across North America. Oak trees are easily identifiable; they’re the ones with all the acorns that have fallen down around them!

They are typically “harvested” between September and November, when they fall from the trees and become easily accessible to deer, squirrels, and resourceful humans.

HOW TO COLLECT ACORNS
When gathering acorns, look for brown, fully mature acorns that still have their caps, as those without caps are more susceptible to infestation by worms and other critters.

Green acorns are not yet mature and shouldn’t be used.

acorns-1710577_1920_full_width.jpg


HOW TO WASH ACORNS
  1. Give acorns a quick rinse in cool water. Place them in a pot or bowl and fill it with water, then remove and dispose of any floating acorns, as they have likely gone bad.
  2. Place the acorns in a colander and run them under the tap for a minute or two to dislodge any loose dirt or hitchhiking bugs.
  3. Set the colander aside to let the acorns air-dry, or simply dry them by hand with a dish towel.
  4. Remove the shells and caps from your acorns with a nutcracker (or a hammer, if necessary). Do not eat the raw meat of the acorns yet.
HOW TO LEACH ACORNS
Acorns contain bitter-tasting tannins, so you must prepare, treat and cook the nuts before you eat them. It sounds like a pain but it’s really not that difficult.

  1. Start two pots of water boiling. Drop the raw, shell-less acorns into one pot and boil until the water is the color of strong tea. Strain the nuts through a colander and drop the strained nuts into the second pot of boiling water. Discard the dark water from the first pot, then refill it and bring the water to a boil again. Repeat the process without interruption (do not let the acorns cool) until the water boils clear. This may take an hour or more, depending on the variety of acorn.
  2. Alternatively, you can soak the raw acorns in cold water to leach the tannins out. Change the water when it turns a darker color. This process may take several days, depending on how long it takes for all the tannins to leach out of the acorn meat.
It’s very important that the acorns dry to avoid rotting. Spread tannin-free acorns to dry on cookie sheets in a warm place. If it is hot out, lay the cookie sheets in the sun. Or, you could put them in an oven set to “warm.” You can also put the acorns in a dehydrator set on low heat.

EATING ROASTED ACORNS
Preheat your oven to 350 degrees Fahrenheit. Pour the acorns into a single layer on an ungreased, rimmed cookie sheet. Cook the nuts for about 60 minutes or until they turn a chocolate brown color. Remove the acorns from the oven and let them cool. Salt to taste.

HOW TO GRIND ACORNS FOR FLOUR
When partially dry, coarse grind a few acorns at a time in a blender. Spread the ground acorns to dry on cookie sheets, then grind again in a blender. Repeat until you are left with a flour- or cornmeal-like substance.

You can also freeze your fresh acorn meal. Store dried flour in jars in the fridge.

ACORN RECIPE IDEAS
  • Mix up cooked acorns with raisins or other dried fruit to make a trail mix.
  • Substitute acorns for chestnuts in baking recipes.
  • Use acorn flour in bread, cake, pancakes, and more! Try this acorn flour flatbread recipe (similar to tortilla).
  • Or, try this acorn flour honey cake tastes a little like gingerbread cake.

  • The flour also makes an excellent pasta dough when mixed with regular flour.
  • How about adding acorn flour to a pancake recipe for that nutty taste and nutrition?
Acorn Pancakes Recipe
This recipe adapted from Sharon Hendricks. Source: Texas A&M University AgriLife Extension

Ingredients:
  • One egg
  • 1 tsp. salad oil
  • 1 tsp. honey or sugar
  • ½ cup leached and ground acorns
  • ½ cup cornmeal
  • ½ cup whole wheat or white flour
  • 2 tsp. double action baking powder
  • ½ tsp. salt
  • ½ cup milk
Instructions:

Break egg into bowl and add all ingredients, beating to create a batter. If batter is too thick, thin with additional milk. Pour batter onto hot, greased griddle and cook slowly until brown. Flip to brown opposite side. Serve with butter and syrup or jam—and enjoy!
 
Question,

I can buy peanuts, pecans ,walnuts, Brazil nuts, hazelnuts pistachio nuts, cashew nuts, and others.
I've never seen acorn nuts for sale.

Why?

BTW, I've never ate an acorn, but I suppose in shtf , I would consider them.

I'd like to hear from someone that has eaten them.

Jim
 
Question,

I can buy peanuts, pecans ,walnuts, Brazil nuts, hazelnuts pistachio nuts, cashew nuts, and others.
I've never seen acorn nuts for sale.

Why?

BTW, I've never ate an acorn, but I suppose in shtf , I would consider them.

I'd like to hear from someone that has eaten them.

Jim

Acorn Nuts are not sold Commercially because most of them contain a high level of Tannin, which makes them inedible as is, The Tannin can be Leached out, but the process is labor intensive. Once in a while you will find a White Oak with Sweet Acorns and low Tannin content that doesn't require Leaching, but you don't find them very often.
 
Question,

I can buy peanuts, pecans ,walnuts, Brazil nuts, hazelnuts pistachio nuts, cashew nuts, and others.
I've never seen acorn nuts for sale.

Why?

BTW, I've never ate an acorn, but I suppose in shtf , I would consider them.

I'd like to hear from someone that has eaten them.

Jim
This is a great observation and question. There are things that take lots of time to process. I believe cacao beans (chocolate) have to be soaked for a while before they can be made into cocoa powder.

If one person set up to do the complete process, it could be a business. The soaking vats would be one part. Cracking and grinding would be other steps. In a SHTF situation, gathering acorns and preparing them for consumption would be one way to stave off starvation. I would be curious how they taste, such as the acorn pancake recipe above.
 
The easy way to process them is to place the shelled nuts in a woven basket and place it in a stream.
This is better than boiling them because the vitamins and oils stay in the nut. It does take a bit longer.
The nut is also known to help control blood sugar levels and might be useful to diabetics.
 
I'm with @camo2460 . Isn't it harmful to the liver for the body to try to process the acorn in any form? That's what I've read. Sorry, I don't have a source for where I read that.
We are surrounded by oak trees. The caps on the acorns tend to be almost velvet-like and I save them with or without the acorn itself for crafty decorations.
 
I'm with @camo2460 . Isn't it harmful to the liver for the body to try to process the acorn in any form? That's what I've read. Sorry, I don't have a source for where I read that.
We are surrounded by oak trees. The caps on the acorns tend to be almost velvet-like and I save them with or without the acorn itself for crafty decorations.
They have to be processed to make them safe for humans to eat. Before there was widespread farming and processed food in grocery stores, gathering and processing acorns was fairly common, I think.

"Raw acorns contain tannins which can be toxic to humans and cause an unpleasant bitter taste. ... But by leaching acorns to remove the tannin, they can be made safe for human consumption. This can be done with hot or cold water, depending on how you want to use the acorns afterwards.Sep 3, 2019
Are acorns edible? And other acorn facts - Woodland Trust"


https://www.woodlandtrust.org.uk › blog › 2019/09 › are-acorns-edible-and...
 
Cooking bacon at high temps causes the nitrites to change to nitrates. These are oxidizers and are problematic for mammals.
 
I'm with @camo2460 . Isn't it harmful to the liver for the body to try to process the acorn in any form? That's what I've read. Sorry, I don't have a source for where I read that.

Because I have extensively researched this topic over the years, I suspect that you may have misunderstood the context of what you read to make that statement. It may also be the reason why you won't be able to find credible data to back the original source.

A diet that is very high in tannic acids can produce health problems, including liver necrosis. The ever-popular "healthy" green tea has been shown to be especially problematic. As little as three cups a day taken every day has been documented to contribute to serious problems. https://www.hindustantimes.com/heal...ake-you-ill/story-dd2WnQWUfXUxgBqZyBLSuO.html

On the other hand, tannic acids have numerous dietary and health benefits for the heart and the body. Acorns, in particular: https://www.healthline.com/nutrition/can-you-eat-acorns#benefits

The key is moderate consumption.

A diet free of tannic acids would be extremely difficult to maintain. We consume many foods that have a high tannic acid content (some more so than properly prepared acorns).

Tannic acid-rich food and drink include coffee, tea, wine, fruit juices and cider, chocolate, black beans, kidney beans, pinto beans, black-eyed peas, chickpeas, and lentils. Cashews, hazelnuts, almonds, peanuts, walnuts, pistachios and pecans. Wait! There's more! Blueberries, blackberries, strawberries, raspberries, cranberries, cherries, pineapples, lemons, limes, oranges, grapefruit, guava, cantaloupe, and honeydew all contain tannins. Mangoes, dates, kiwis, nectarines, peaches, nectarines, pears, apricots, plums, bananas, avocados and pomegranates are also sources of tannins.

The list is longer than this, but you get the idea...
 
Question,

I can buy peanuts, pecans ,walnuts, Brazil nuts, hazelnuts pistachio nuts, cashew nuts, and others.
I've never seen acorn nuts for sale.

Why?

BTW, I've never ate an acorn, but I suppose in shtf , I would consider them.

I'd like to hear from someone that has eaten them.

Jim

Because acorns need to be highly processed before use, they are not cost-effective to make it consumer-ready. Also, it is not as "delicious" to eat out of hand as other commercially available nuts but it is a tasty nutritious addition to soups, stews, breads, etc.

I am a huge fan of acorns and have enjoyed them for many years. Rather than repost my experiences with them, I hope no one minds me posting this link to a thread in another forum where I talked about it at length:

https://www.survivalistboards.com/showthread.php?t=899692
 
Last edited:
It seems to be a great year for acorns in my area. The squirrels are all about them and the dogs are going crazy because of the squirrels.

Anyone ever process acorns and eat them? I have collected a handful here and there, but I have never done a full on processing of them for food.

https://www.almanac.com/content/how-prepare-and-cook-acorns

HOW TO PREPARE AND COOK ACORNS
A STEP-BY-STEP GUIDE TO PREPARING AND COOKING WITH ACORNS

By The Editors

August 29, 2019

Acorns are extremely nutritious and readily available in nature, making them a healthy addition to many recipes. Here’s how to prepare and cook acorns!

Why acorns? They are incredibly nutritious with healthy levels of carbohydrates, protein and fiber. Surprisingly, they are also a good source of Vitamins A and C.

Plus, they have a wonderful rich, nutty taste. Also, why not? It’s fun to forage and try making something adventurous.

Many Native Americans have a long history of consuming acorns. Plus, acorns have been a staple around the world for many cultures from Asians to Europeans to Africans.

Most folks use acorns to make a nutrient-rich, nutty-flavored flour. You can also eat acorn as roasted nuts (they are a lot like chestnuts). See more ideas below.

WHERE AND WHEN TO FIND ACORNS
Acorns come from oak trees and can be found across North America. Oak trees are easily identifiable; they’re the ones with all the acorns that have fallen down around them!

They are typically “harvested” between September and November, when they fall from the trees and become easily accessible to deer, squirrels, and resourceful humans.

HOW TO COLLECT ACORNS
When gathering acorns, look for brown, fully mature acorns that still have their caps, as those without caps are more susceptible to infestation by worms and other critters.

Green acorns are not yet mature and shouldn’t be used.

acorns-1710577_1920_full_width.jpg


HOW TO WASH ACORNS
  1. Give acorns a quick rinse in cool water. Place them in a pot or bowl and fill it with water, then remove and dispose of any floating acorns, as they have likely gone bad.
  2. Place the acorns in a colander and run them under the tap for a minute or two to dislodge any loose dirt or hitchhiking bugs.
  3. Set the colander aside to let the acorns air-dry, or simply dry them by hand with a dish towel.
  4. Remove the shells and caps from your acorns with a nutcracker (or a hammer, if necessary). Do not eat the raw meat of the acorns yet.
HOW TO LEACH ACORNS
Acorns contain bitter-tasting tannins, so you must prepare, treat and cook the nuts before you eat them. It sounds like a pain but it’s really not that difficult.

  1. Start two pots of water boiling. Drop the raw, shell-less acorns into one pot and boil until the water is the color of strong tea. Strain the nuts through a colander and drop the strained nuts into the second pot of boiling water. Discard the dark water from the first pot, then refill it and bring the water to a boil again. Repeat the process without interruption (do not let the acorns cool) until the water boils clear. This may take an hour or more, depending on the variety of acorn.
  2. Alternatively, you can soak the raw acorns in cold water to leach the tannins out. Change the water when it turns a darker color. This process may take several days, depending on how long it takes for all the tannins to leach out of the acorn meat.
It’s very important that the acorns dry to avoid rotting. Spread tannin-free acorns to dry on cookie sheets in a warm place. If it is hot out, lay the cookie sheets in the sun. Or, you could put them in an oven set to “warm.” You can also put the acorns in a dehydrator set on low heat.

EATING ROASTED ACORNS
Preheat your oven to 350 degrees Fahrenheit. Pour the acorns into a single layer on an ungreased, rimmed cookie sheet. Cook the nuts for about 60 minutes or until they turn a chocolate brown color. Remove the acorns from the oven and let them cool. Salt to taste.

HOW TO GRIND ACORNS FOR FLOUR
When partially dry, coarse grind a few acorns at a time in a blender. Spread the ground acorns to dry on cookie sheets, then grind again in a blender. Repeat until you are left with a flour- or cornmeal-like substance.

You can also freeze your fresh acorn meal. Store dried flour in jars in the fridge.

ACORN RECIPE IDEAS
  • Mix up cooked acorns with raisins or other dried fruit to make a trail mix.
  • Substitute acorns for chestnuts in baking recipes.
  • Use acorn flour in bread, cake, pancakes, and more! Try this acorn flour flatbread recipe (similar to tortilla).
  • Or, try this acorn flour honey cake tastes a little like gingerbread cake.

  • The flour also makes an excellent pasta dough when mixed with regular flour.
  • How about adding acorn flour to a pancake recipe for that nutty taste and nutrition?
Acorn Pancakes Recipe
This recipe adapted from Sharon Hendricks. Source: Texas A&M University AgriLife Extension

Ingredients:
  • One egg
  • 1 tsp. salad oil
  • 1 tsp. honey or sugar
  • ½ cup leached and ground acorns
  • ½ cup cornmeal
  • ½ cup whole wheat or white flour
  • 2 tsp. double action baking powder
  • ½ tsp. salt
  • ½ cup milk
Instructions:

Break egg into bowl and add all ingredients, beating to create a batter. If batter is too thick, thin with additional milk. Pour batter onto hot, greased griddle and cook slowly until brown. Flip to brown opposite side. Serve with butter and syrup or jam—and enjoy!


Use to be hard to walk this time of year for all th acorns, like walking on marbles.
But last couple years or longer short supply of them.:dunno:
 
Bumper year for chestnuts here.

Ben
Do you have the tiny crow chestnut or just the big chestnut. The guy I bought some of my blue berry plants from had both, the small nuts where for the birds.
 
Do you have the tiny crow chestnut or just the big chestnut. The guy I bought some of my blue berry plants from had both, the small nuts where for the birds.
I only know one size so I will guess the large ones. The Princess makes a family recipe of chestnut dressing for thanks giving. It is good even cold.

Ben
 
Amazing year for nuts here. Black walnuts are huge, at least double in size. Easily 3X as many this year. Hickory are great in number, too. We don’t eat either, but critters will have plenty for winter.
This is also the first year that there’s not an abundance of produce available locally. You can find some and will pay a lot for it, but clearly not lots like usual.
 
I do miss not having access to pecans, walnuts and acorns up here. They were a wonderful source of food when I lived in the south and southeast. We brought about a 3 year supply when we moved up here but that is long gone.
 
Chestnuts: aren't there some varieties that are not supposed to be eaten by humans? Does anyone know about this?
Horse chestnut (Aesculus hippocastanum) is a tree. Horse chestnut contains significant amounts of a poison called esculin and can cause death if eaten raw.

Horse chestnut also contains a substance that thins the blood. It makes it harder for fluid to leak out of veins and capillaries, which can help prevent water retention (edema). The horse chestnut fruits contain seeds that look like the sweet chestnut but have a bitter taste.

People most commonly take horse chestnut seed extracts by mouth to treat poor circulation that can cause the legs to swell (chronic venous insufficiency or CVI). It's also used for many other conditions, but there is no good scientific evidence to support these other uses.

Be careful not to confuse Aesculus hippocastanum (Horse chestnut) with Aesculus californica (California buckeye) or Aesculus glabra (Ohio buckeye). Some people call any of these plants horse chestnut, but they are different plants with different effects.
 

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