Instructions: Spread shelled nuts evenly on a cookie sheet and dry in a 250 degrees oven for at least 45 minutes or until dry, stirring occasionally to prevent scorching. Pack dry nuts in pint mason jars to within 1/2-inch of top.

Cover with hot lids and screw bands on firmly. Place jars on rack in pressure canner with 2-inches of water in the bottom. Process at 5 pounds of pressure for 10 minutes.

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