+Summary+
Results from the foregoing experiments show that pecan kernels can be kept for nine years by drying them to about 2 per cent moisture and storing them in sealed containers. The best results were obtained by drying the kernels in an oven for about 50 minutes at 200°F. The exact length of the drying period may vary somewhat with the moisture content of the undried kernels and the quantity of kernels dried at one time. The temperature of the oven could probably be reduced without affecting the drying time by using a fan for circulating the air in the oven.
This method will preserve the fresh qualities of pecans for a much longer time and equally as well as such common methods as freezing and canning preserve fresh qualities of other foods. It is felt that the process offers a practical and effective method that might well be used in the home as well as in commercial plants for preserving shelled pecans for year-round use and/or for carrying over surpluses from a heavy crop year to supplement the light crops that usually follow.
+Literature Cited+
1. Blackmon, G. H., 1927, Pecan Growing in Florida. Florida Agricultural Experiment Station, Bulletin 191: 86.
2. Kirkpatrick, S. M., 1924. The Pecan. Alabama Pecan Growers' Association, Proceedings, May, 1924, P. 10.
3. The Encyclopedia Americana. Volume XXI: 461.
4. Bailey, I. H., and Bailey, E. Z., Hortus. Second Edition: 542.
5. The Encyclopedia Britannica, Volume XVI: 647.
6. Skinner, J. J.; Fowler, E. D.; and Alben, A. O.: 1928, Pecan Soils of the Gulf and Southeastern States and Maintenance of their Fertility, USDA Circular 492: 1.