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Drying Seeds,
Popcorn and Nuts
Susan Reynolds, M.S.
PUMPKIN SEEDS
Drying seeds and roasting seeds are two
different processes. To dry carefully wash pumpkin seeds to remove the
clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a
dehydrator 115-120°F for 1 to 2 hours, or in an oven on warm for 3 to 4
hours. Stir them frequently to avoid scorching. To roast, take dried pumpkin
seeds, toss with oil and/or salt and roast in a preheated oven at 250°F for
10 to 15 minutes.
POPCORN
Certain varieties of popcorn can be dried
at home. The best varieties are Japanese Hull-less, Hybrid South American
Mushroom, Creme Puff Hybrid, White Cloud and Dynamite. Leave the ears of
popcorn on the stalks until the kernels are well-dried. Harvested ears of corn
can be air-dried at a temperature below 130°F. When the kernels are dry,
remove them from the ears and package. Dried corn will appear shriveled. Pop a
few kernels to test. Popcorn will dry down to about 10 percent moisture. No
pretreatment is necessary.
SUNFLOWER SEEDS
Sunflower seeds usually are left on the
flower to dry. The flower may have to be wrapped with cheesecloth to prevent
the birds from eating the seeds. Seeds may be dried in the sun or in a
dehydrator at 100°F. Higher temperature affects the flavor. When seeds are
dried, they can be roasted in a shallow pan at 300°F for 10 to 15 minutes.
PEANUTS
Peanuts are actually a legume instead of a
nut and can be dried and roasted at slightly higher temperatures. Peanuts can
be dried shelled or unshelled. Spread in single layer and dry at 130°F.
Peanuts are dry when their shells have hardened to a brittle state. Crack one.
The nut meat should be tender, but not shriveled. To roast peanuts in the
shell, place them in a shallow pan at 300°F for 30 to 40 minutes. If they are
shelled, roast them for 20 to 25 minutes and stir frequently to prevent
scorching.
Footnotes
1. This document is
Fact Sheet FCS 8506, a series of the Department of Family, Youth and Community
Sciences, Florida Cooperative Extension Service, Institute of Food and
Agricultural Sciences, University of Florida. Publication date: June 1998. First
published: February 1994. Reviewed: June 1998. 2. Written
by Susan Reynolds, M.S., former Extension Foods Specialist, University of
Georgia, College of Agricultural and Environmental Sciences, Athens. Reviewed
for use in Florida by Mark L. Tamplin, associate professor, Food Safety
Specialist, Department of Family, Youth and Community Sciences, Cooperative
Extension Service, Institute of Food and Agricultural Sciences, University of
Florida, Gainesville, FL 32611.
Florida Cooperative Extension Service /
Institute of Food and Agricultural Sciences / University of Florida / Christine
Taylor Waddill, Dean
Disclaimer
The use of trade names in this publication is
solely for the purpose of providing specific information. UF/IFAS does not
guarantee or warranty the products named, and references to them in this
publication does not signify our approval to the exclusion of other products of
suitable composition.
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