Absolutely, you can freeze walnuts; in fact, freezing raw walnuts is the most convenient method to keep them fresh.
Another fantastic reason to freeze walnuts is that we may purchase them in quantity during the walnut season and store them till the following walnut season.
Continue reading to discover not just how to freeze walnuts and why you should, but also more about this popular heart-healthy nut.
Contents
- All About Walnuts
- How Can Walnuts Be Stored?
- How Do You Freeze Walnuts?
- How Do You Defrost Walnuts?
- Conclusion
- FAQs
- How do you store walnuts in the freezer?
- How do you defrost walnuts?
- How long can you freeze nuts?
- Which nuts should be stored in the freezer?
- How many walnuts a day?
- What does soaking walnuts in water do?
- Does freezing nuts destroy nutrients?
- How do you freshen stale walnuts?
- Is it better to freeze or refrigerate walnuts?
All About Walnuts
In addition to being a delightful snack, walnuts are an excellent source of protein for morning cereals, yogurt, spaghetti, salads, and other dishes.
If you don’t like the taste of raw walnuts, you can roast them. Just arrange them in a single layer on a baking sheet and bake for no more than 10 minutes at 350F. Keep an eye on them while roasting since they may burn quickly!
They work great in cookies. Try them with maple syrup or in muffins or pastries. Walnuts and chocolate go together like clockwork!
Walnuts may be pureed for dips and used for pine nuts in homemade pesto. Ground walnuts may be used to thicken sauces in lieu of flour, or as a gluten-free alternative to bread crumb coatings. Just finely chop them and coat the fish or poultry with them for added nutrition and crunch.
One cup of organic walnuts provides 200 calories and 5 grams of protein. This meal also has 3.89 grams of carbohydrates and 1 gram of sugar, as well as 20 grams of fat, the majority of which is monounsaturated (MUFAs) and polyunsaturated fats (PUFAs).
Walnuts are also high in nutrients, including vitamin B6, iron, copper, magnesium, phosphorus, and manganese.
While walnuts have a greater fat content, the fats are heart-healthy fats that have been associated to lower LDL (bad) cholesterol and triglyceride levels. The FDA granted a request in 2003 for a statement on food labels for a range of nuts stating that they may lower the risk of heart disease.
California produces over 99% of American walnuts and more than two-thirds of the world’s walnuts.
Walnut trees are the oldest known tree food, going back around 7,000 years. They were originally known as Persian Walnuts in Iran and were transported along the Silk Road before spreading farther afield as commerce over land and water expanded.
They were known as English walnuts at this period, despite the fact that England never farmed walnuts for economic profit. The first English walnuts (Juglans regia) were planted in California by Franciscan Friars in the late 1700s, and although these walnuts were smaller than today’s walnuts, the southern Californian environment enabled them to thrive.
Walnut production spread to other regions of the state throughout the 1870s, and by the mid-twentieth century, it had shifted to the Central Valley area due to superior growing conditions, irrigation, and pest control compared to southern California. Nowadays, the Central Valley remains the primary agricultural zone for Californian walnuts.
Despite the fact that there are several types of English walnuts, Hartley, Chandler Tulare, Howard, Vina, and Serr account for 85% of California’s walnut output. The development of a walnut tree for harvesting takes around five to seven years, and when harvesting starts in late August to November, the trees are shook to enable the walnuts in their green husks to fall.
The walnuts are mechanically swept, gathered, and de-hulled. This leaves the walnuts in their shells, which are subsequently air dried to an optimal moisture content of 8%.
Upon drying, walnuts are size graded according to USDA standards and kept in cold storage. During shelling, they are cracked, screened, and sized. They are packaged and sent to retailers or exported to other countries after passing quality inspections, including laboratory testing.
California walnuts must fulfill USDA, FDA, and California Walnut Board criteria.
During the season, Michigan also harvests its native black walnut (Juglans nigra). Black walnuts have an earthier (and some may argue better) taste than English walnuts and may be used in the same manner. Black walnuts, unlike English walnuts, fall from the tree when they are ready to eat; in fact, they are not truly ripe until they have naturally fallen.
When purchasing fresh walnuts, look for shells that are free of cracks. Broken shells indicate that mold is more likely to form within the shell. If the shells are sticky or particularly black in color, they may be beyond their prime.
If you can pick up some of the walnuts, shake them. Look for ones that rattle more on the inside since their shells will be simpler to fracture.
How Can Walnuts Be Stored?
While walnuts are a rich source of healthy fats, it is the 18 grams of oil content per ounce of walnut that makes appropriate walnut preservation so important.
Walnuts should always be stored at colder temperatures. Even if stored in an airtight container, they will deteriorate quicker at room temperature due to temperature variations, warmth, air, and moisture.
An unopened box of shelled raw walnuts may only be stored in a cupboard or cabinet for as little as two weeks or as long as four weeks. Unshelled nuts may be stored in the pantry for up to three months since the shell protects the nut.
(Photo credit: maxmann; Pixabay.com)
It’s simple to detect whether unshelled walnuts are beyond their prime. With time, the shell will dry up and shrink. These are best disposed of right now. If the shell otherwise seems to be in good condition, break it open. If there is mold or a net developing on the walnut, it should also be discarded.
If the walnuts are shelled, they begin to shrivel or become rubbery when they are beyond their prime.
Unshelled and shelled walnuts that are beyond their prime will acquire a rotten odor. Fresh walnuts should smell moderately nutty; if they don’t, or if they smell nasty, discard them.
While rotten walnuts are not inherently harmful to consume, they will not taste as good as they should and, probably more significantly, they will no longer have the same nutritional value as fresh walnuts.
Walnuts may be stored in the refrigerator for up to six months, but in the freezer, they can be kept for at least one year. They may be kept in the freezer for up to two years if kept continually frozen, but the longer they are kept there, the more likely the taste and quality will deteriorate.
As a general guideline, if you need to store raw walnuts for more than a month, they should be frozen.
How Do You Freeze Walnuts?
It doesn’t matter whether the walnuts are unshelled or shelled; both may be frozen in the same manner.
You can freeze an unopened pack without first opening it, although this is not always the greatest option if you just need a few at a time. You may even freeze walnuts from an unsealed bag; just make sure they are still fresh enough to freeze.
Avoid freezing ground or chopped walnuts since the taste will be compromised. Alternatively, freeze the walnuts whole and then grind or chop them once they’ve defrosted.
The simplest method to freeze walnuts is to lay them out on a baking sheet and put them in the freezer. When they are totally frozen (24 hours should enough), place them in a Tupperware container or Ziplock bag.
Since you freeze them in this manner, they will not cling together once bagged. Instead of having to thaw the whole batch, you can just take a few when you need them.
It is critical to store the frozen nuts in an airtight container or Ziplock bag, not only to keep air and moisture out, but also to keep odors out. Walnuts are susceptible to absorbing scents from other foods, such as onions and fish, which may cause them to smell or even taste unpleasant when eaten.
Whether you store the walnuts in an airtight container or a Ziplock bag, remember to mark the date with a Sharpie so you know when to utilize them.
How Do You Defrost Walnuts?
When ready to consume or use the walnuts, remove them from the freezer and set them in the refrigerator to defrost. This might take a few hours or overnight, depending on how many there are and if they are shelled or unshelled.
Thawing them at room temperature increases the chance of them becoming sour.
If you want to cook or toast the walnuts, there is no need to thaw them; they may be used directly from the freezer.
After defrosted, walnuts should not be re-frozen; instead, they should be kept in the refrigerator and consumed as soon as possible after defrosting.
When breaking open unshelled walnuts, always wash and dry them.
Conclusion
In this piece, I demonstrated not only that walnuts can be frozen, but also that freezing walnuts keeps them fresher for longer.
If you want to include more heart-healthy walnuts into your diet, freezing them ensures that you always have some on hand, whether you want to snack on a couple or sprinkle them into a green salad for a protein boost.
I hope you liked reading about walnuts and how to freeze them, and if you did, please leave your thoughts below. Please feel free to forward this message to others.
FAQs
How do you store walnuts in the freezer?
If you purchase walnuts in sealed packaging, you may keep them in the refrigerator or freezer in their original container. After opening the bag, put the walnuts to an airtight container to keep them fresh before returning them to the refrigerator or freezer.
How do you defrost walnuts?
You may also defrost frozen walnuts by leaving them out at room temperature. What exactly is this? Because of the temperature change, the defrosting process will be accelerated. But, you may toast your walnuts in an oven or on the stove to get that rich toasted taste.
How long can you freeze nuts?
Raw nuts may be kept for six to twelve months in an airtight container in a cold, dark area. The refrigerator or freezer is great. Nuts may be stored in the refrigerator for up to four months and in the freezer for up to six months.
Which nuts should be stored in the freezer?
If you aren’t going to use the nuts or nut flours straight away, we suggest freezing them. Wrap peanuts, walnuts, pecans, cashews, macadamia nuts, hazelnuts, and almonds (shelled or unshelled) in plastic and put in a resealable freezer bag to freeze.
How many walnuts a day?
Consuming 2 to 3 oz of walnuts per day as part of a healthy diet may be an effective method to promote gastrointestinal health and lower the risk of heart disease.”
What does soaking walnuts in water do?
Taste Enhancement
After a few hours, most of the dust, residue, and tannins from the skins have been released into the water, giving the nut a smoother, more pleasant taste. You’ll note that soaked walnuts lack the astringent, mouth-puckering flavor.
Does freezing nuts destroy nutrients?
Freezing food does not destroy nutrition.
This is because they are gradually dying, which is normal.
How do you freshen stale walnuts?
Two minutes. To refresh any sort of nut before eating (or cooking with it), toast them on a baking sheet in a 350°F oven for 10 minutes, or add nuts in a small dish and microwave on High for 1 to 1 12 minutes.
Is it better to freeze or refrigerate walnuts?
The refrigerator is an excellent alternative since walnuts may be stored there for up to three months. Walnuts may also be frozen for up to a year. Since walnuts absorb aromas, it is advisable to keep them away from foods with strong odors, such as onions. Airtight containers provide the greatest protection against spoilage.