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Preppers' Corner
I processed acorns yesterday!
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<blockquote data-quote="subprep" data-source="post: 2337124" data-attributes="member: 28253"><p>not a dumb question at all. Acorns use to be a staple food in north America back in the day. But they fell out of favor probably because of easier ways to make flour/meal etc. </p><p></p><p>I am going to grind mine into a flour/meal (i'm expecting a corn meal consistancy) and use it to make some kind of bread I haven't fully decided yet. You can use them to make anything you would put flour or cornmeal in. </p><p></p><p>The leaching process is a whole thing, but it's really not that bad. Acorns are full of tannin some are more bitter than others so you have to leach them before you dry them out, otherwise grody to the max. LOL There are a few different methods to leaching, I picked the boiling method. </p><p>I set up two 5 qt pots with boiling water in both. While I was boiling one pot with acorns I had another coming up to a boil to be ready to put them back in after I drained them out the first pot and then just continued the cycle. </p><p></p><p>I boiled them for 5 minutes or so then drained them ( do not rinse) then put them into the waiting pot of boiling water. I did them like this for at least 5 changes. or until you taste them and they aren't bitter anymore. Acorns turn brown when you boil them just fyi. If you wanted to get real jiggy with it, you can save the acorn water and use it to dye white fabric a light tan. you can tan hides with it, and it also has some medicinal properties but I would heavily research that first. </p><p></p><p>after I finished leaching a round I drained them well and put them right into my dehydrator on 160* and just kept adding to it. They dried alot faster than I thought they would and I only halved the acorns they would prob dry and leach faster had I chopped them up more. Just fyi if you do chop them up first, do it with a knife because they are very high in oils and my mini food processor did not like them one bit.</p></blockquote><p></p>
[QUOTE="subprep, post: 2337124, member: 28253"] not a dumb question at all. Acorns use to be a staple food in north America back in the day. But they fell out of favor probably because of easier ways to make flour/meal etc. I am going to grind mine into a flour/meal (i'm expecting a corn meal consistancy) and use it to make some kind of bread I haven't fully decided yet. You can use them to make anything you would put flour or cornmeal in. The leaching process is a whole thing, but it's really not that bad. Acorns are full of tannin some are more bitter than others so you have to leach them before you dry them out, otherwise grody to the max. LOL There are a few different methods to leaching, I picked the boiling method. I set up two 5 qt pots with boiling water in both. While I was boiling one pot with acorns I had another coming up to a boil to be ready to put them back in after I drained them out the first pot and then just continued the cycle. I boiled them for 5 minutes or so then drained them ( do not rinse) then put them into the waiting pot of boiling water. I did them like this for at least 5 changes. or until you taste them and they aren't bitter anymore. Acorns turn brown when you boil them just fyi. If you wanted to get real jiggy with it, you can save the acorn water and use it to dye white fabric a light tan. you can tan hides with it, and it also has some medicinal properties but I would heavily research that first. after I finished leaching a round I drained them well and put them right into my dehydrator on 160* and just kept adding to it. They dried alot faster than I thought they would and I only halved the acorns they would prob dry and leach faster had I chopped them up more. Just fyi if you do chop them up first, do it with a knife because they are very high in oils and my mini food processor did not like them one bit. [/QUOTE]
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