A:       Backyard gardeners sometimes have trouble using up all they produce. Nuts are easier than fruit to store, but it still takes some care to assure that they stay fresh. Hulls should be removed from almonds, pecans, and walnuts as soon as they are harvested to prevent the start of mold. Walnut hulls can stain the hands and irritate the skin, so wear gloves for this chore.

       After hulls are removed, dry nuts by spreading them in a single layer in a shady place like a patio. Leave room for air to circulate between them, and keep them away from rain or moisture. If birds are a problem, nuts can be covered with screen or netting. They will probably dry in about a week, depending on temperatures. Test the nuts to be sure that kernels and separating membrane (of walnuts) are brittle. Rubbery nut meats mean that drying is incomplete. Insufficiently dried nuts are more susceptible to mold and rancidity.

       Once dried, nuts may be stored whole or shelled. Put the dried nuts in well-sealed containers, and store away from strong-smelling produce. In general, storage life is shorter at room temperatures. Walnuts, almonds, and pecans will keep longer in the refrigerator (up to one year) or the freezer (up to two years). Almonds, however, may be kept at room temperature for up to eight months, if desired. Whole almonds may first be frozen for 24 hours to prevent hatching of insect pests inside the shell, and then returned to room temperature. Pecans are considered semi-perishable. They are best used within a few weeks or kept at cold temperatures.