Canning pecans is a great way to store them long-term without freezing. It keeps them fresh, crunchy, and ready for baking, snacking, or gifting. This method uses dry canning—no water or syrup needed!
✅ What You’ll Need
Ingredients
- Raw or toasted pecan halves or pieces
(Use fresh, dry pecans—no salt, oil, or sugar)
Tools
- Canning jars (pint or quart-size, sterilized)
- New lids and clean screw bands
- Oven
- Baking sheet
- Tongs or jar lifter
- Kitchen towel
🔥 Step-by-Step Instructions
Step 1: Prepare the Jars
- Wash jars, lids, and rings with hot, soapy water. Rinse well.
- Place jars in a 250°F (120°C) oven for 10–15 minutes to dry and preheat.
- Keep lids and rings clean and ready.
Step 2: Toast (Optional but Recommended)
- Toast pecans on a baking sheet in a 250°F (120°C) oven for 10–15 minutes to enhance flavor.
- Stir halfway through for even toasting.
Step 3: Fill the Jars
- Carefully remove warm jars from oven.
- Immediately fill jars with warm pecans, leaving about ½ inch (1.25 cm) of headspace.
- Wipe jar rims with a clean towel.
Step 4: Seal the Jars
- Place new lids on the jars and screw on the rings until fingertip-tight (don’t overtighten).
- Return jars to the oven at 250°F (120°C) for 30 minutes to vacuum seal.
Step 5: Cool and Store
- Carefully remove jars from the oven.
- Place them on a towel and let them cool undisturbed for 12–24 hours.
- Check lids: they should be sealed tight and slightly indented.
- Store sealed jars in a cool, dry place for up to 1 year.
💡 Tips & Tricks
- Use only dry, unsalted pecans—moisture can cause spoilage.
- If a jar doesn’t seal, use the pecans within a few weeks or freeze them.
- Label jars with the date for easy tracking.
Canned Pecans (Oven Method)
Description: Preserve pecans without freezing—just roast, jar, and seal in the oven for long-term pantry storage.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: Varies (depends on jar size and amount of pecans)
Ingredients
- Fresh, dry pecan halves or pieces
Instructions
- Sterilize jars and preheat in a 250°F (120°C) oven.
- Toast pecans (optional) for 10–15 minutes.
- Fill warm jars with warm pecans, leaving ½ inch of headspace.
- Wipe rims, add lids, and screw on rings fingertip-tight.
- Place filled jars back in oven for 30 minutes at 250°F.
- Cool on a towel. Check seals after 12–24 hours.
- Store in a cool, dry place for up to 12 months.
📝 Notes
- If the jar doesn’t seal, refrigerate or freeze the pecans.
- Great for baking, snacking, or gifting during holidays!
Want a version that includes canning with syrup (like for sweetened pecans)? I can make that too!
