Heart to Hearth Cookery

Leaching acorns

After cracking the acorns,  I added the nutmeats to heated water in the clay pot.  The water immediately turned a coppery-brown color from the tannins that protect the nut but are not good for humans!  I drained that liquid off using a grape vine basket and repeated the process again for a second leaching.  The tannin-colored water was lighter with each leaching but it took 6 leachings before the water was clear.  Both of the white oak acorns have less tannins then the red oak acorns that I had processed previously this year (see acorn flour post).

Step 3 to follow!

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