Prepare

1. Cover your work surface with old newspaper and put on gloves and protective glasses. Walnut husks contain a brown dye that stains, so protect your surfaces and your hands.

2. Take off the husks of the walnut by rubbing with your hands or using the side of a hammer. Black walnuts are much tougher, and you may need to use some force to remove the husks.

3. Rinse the nuts either outside using a garden hose or in an old bucket; dye will still be on the nuts so this will get rid of it. Let the nuts dry.

Cure

1. Place the nuts in a cool, dry place to dry out. Stack them only two or three layers deep so that there is plenty of air circulating for them to dry well.

2. Leave the nuts to cure for four weeks. Do not allow any direct sunlight into your curing space.

3. Take out a sample nut and test. If the shell breaks easily and makes a sharp cracking sound the nuts are ready. If not leave for another week and sample again.

Shell and Store

1. Moisten your walnuts before you shell them; this stops them from shattering and you are more likely to end up with whole nuts. Soak them in hot water for 24 hours, drain them and soak them again for two hours.

2. Use a nutcracker to remove the shells, if the shell does not yield use a vice to take off the shell. If you do use a vice, do this slowly and gently so as not to shatter the nutmeat.

3. Place all your shelled walnuts in a sealed plastic bag or airtight container. The nuts can be stored in the refrigerator for up to nine months and frozen for up to two years.