You store almonds after harvesting by first drying them for 7-10 days until the kernels rattle inside their shells. Then move the dried nuts into airtight containers kept in a cool, dark place. This simple two-step process keeps your harvest fresh and tasty for up to a full year.
The almond drying process starts right after you pick the nuts from your tree or collect them from the ground. Spread nuts in a single layer on screens or trays in a warm, dry spot with good airflow. Direct sun works well but cover nuts at night to protect them from dew. Turn them every day or two so all sides dry evenly.
I test my almonds for dryness by shaking a handful and listening for that clear rattle sound inside the shells. Green almonds sound dull and feel heavy for their size. Dried almonds sound sharp and feel lighter in your hand. If nuts still feel soft or the shells feel damp, give them more drying time before storing.
Remove the fuzzy outer hull from your almonds once it splits and separates from the hard inner shell. The hull should peel off with your fingers when ready. Leaving hulls on during storage holds moisture against the shell and invites mold. Some growers remove hulls before drying while others wait until after. Both methods work fine.
Watch out for pests during the drying period that can ruin your crop before storage. Squirrels and birds love fresh almonds and will steal them if you dry outdoors without protection. Covering trays with hardware cloth keeps critters out while letting air flow through. Check daily for any signs of nibbling or nest building.
Almond storage containers need tight seals to keep moisture and pests out of your dried nuts. Glass jars with screw-top lids work great for small batches. Five-gallon food-grade buckets with gamma seal lids store larger harvests from multiple trees. Avoid regular plastic bags since they let moisture and air through over time.
Keep your stored almonds in a cool, dark spot below 70°F (21°C) if possible. A basement, root cellar, or cool pantry shelf keeps nuts at their best. Heat speeds up the oils turning rancid, so avoid storing near stoves or in warm garages. The cooler your storage spot, the longer your almonds stay fresh.
How long almonds last depends on storage conditions and whether you shell them before storing. In-shell almonds keep for 10-12 months at cool room temps. Shelled almonds start losing quality faster because more surface contacts air. Store shelled almonds in the fridge for up to 9 months or freeze them for even longer.
I freeze part of each harvest to stretch my supply through the whole year until the next crop comes in. Frozen almonds stay good for 2 years or more without losing flavor or texture. Just thaw what you need and return the rest to the freezer. The nuts taste fresh even after many months of frozen storage.
Check your stored almonds every month or two for signs of trouble like mold, off smells, or insect activity. Catching problems early lets you save most of your harvest by removing affected nuts fast. A little attention throughout the year keeps your almonds in peak shape from one harvest to the next.
Read the full article: Growing Almonds: Simple Guide for Abundant Harvests
