How do you process acorns and is it absolutely necessary?

[NataliaTwoDoes]

I just picked about 5 lbs of acorns and Im interested in trying them, tasting a raw one it tasted mildly tannic and after heating it in the microwave (yeah I know) to taste test after cooking it still tasted okay with a mealy flavor, my daughter described it as tasting like crayon.....LOL.... I have eaten a few crayons in my time and I have to say I agree with her.
Now as for the larger quantities we would like to roast them but do not know if its necessary to leach them or not. I dont know what variety of oak they are from my hubby says he thinks they are black oaks and the acorns are very long and dark in color black/brown. I was hoping to spend the day tomorrow with my DD's collecting acorns for processing but have to know what to do with them first.
Any experts on the subject around here? We dont need an expert so much as just someone who knows more than me......
Thanks

[NickieL]

I've always leached mine. Didn't get a lot this year, just enough to add to the waffle mix I make.

I put them in a large pot, and boil them in water, for about 15 minutes, then drain and add fresh water, re-boil again, do this several times untill the water stays clear. Too much tanic acid can cause internal issues...roast them in the oven next, to dry them out.

You can chop them up too before you do the water boiling stuff, then dehydrate it in the dehydrator...

[NataliaTwoDoes]

Do you leach shelled acorns, or do you grind them first? Do you use hot water or cold and how are they dried after leaching to prevent mold? I honestly do not know where to begin.

[NickieL]

You can leach whole or coursly chopped ones up, either way works, whatever you prefer. I roast the whole ones in the oven after, 200 degrees for about 45-60 minutes, depending on size, stirring them around every so often. You can grind them after or eat them like any other nut.

The chopped up kind I jsut spread out in my dehydrator and dry out, grind it up as flour when I want it after it's all dry.

When boiling the accorns, I start with cold clean water.

[NataliaTwoDoes]

Ahhh noticed the edit after I posted my Q's Thanks Nickie for the more detailed leaching instructions

[Astrid]

I think it depends on the kind of oak you harvest from. Some are very tannic and require several changes of water while boiling, others are very mild and don't need as much processing.

I've read that too much tanning can prevent your body from absorbing iron properly. I'm not an expert, but I'd rather be safe than sorry. Leaching your acorns might be a process, but when you are done you have a high protein flour you can add to all kinds of baked goods.

[Bearfootfarm]

Large White Oak acorns have less Tannic Acid than Red Oak acorns

The good news is if you eat a lot of tannic acid, you probably won't have worms

[norcalfarm]

Does anybody know where blue oak stands as far as tannic acid? I'm very interested in this topic, been meaning to do some research.

[Esteban29304]

Here is a good informative website ;

http://www.grandpappy.info/racorns.htm

[ghmerrill]

One thing I found was that we have both black and white oak here, and only the white are worth dealing with. White acorns have a small cap, or fall with no cap, blacks have a cap that covers half the acorn, and mostly fall with the cap on still.

[NickieL]

My favorites are the northern red oak, burr oak and the swamp white oak around here.

[Waiting Falcon]

What is the best means of removing the burr oak acorn caps. I have some very nice size ones but getting cap off has not been very successful.

[NataliaTwoDoes]

I expected more tannic flavor. It was really not as bad as I expected raw but I did have a tightness in my esophogus while sleeping last night maybe because of tasting the acorns after each leaching. I have to wonder how something could have any nutritional value left over after the number of times Ive had to leach these ones and the water is still not clear. Maybe the cold water leaching is better for a nutritional meal...... but much more time consuming I would guess.
Thanks for the information yall.

[NataliaTwoDoes]

great website esteban thanks!

[motdaugrnds]

I want to know how to gather them "before" the squirrels get them!

[NataliaTwoDoes]

fortunately we have so many that the squirrels cannot gather them all, they are dropping by the thousands on our 5 acres

[Durandal]

You need a couple hogs. Acorn fed...finish on barley. Good eats.

[Badger]

If you have access to a spring or a clear running stream you can shell them out and put the meat in a burlap bag. Put the bag in a bucket like container made from rabbit wire or hardware cloth and tie it off in the spring for a couple of days (or weeks) dry them in the wind on a screen for a couple of days then course chop and dry some more - it can be ground at that point if it doesn't gum up your grinder it should keep pretty good.
I never really liked it but it will help stretch some of the other flours.

[suzyhomemaker09]

After seeing this thread another blog on food popped ti mind....Love the info he has.

http://honest-food.net/2010/01/14/ac...eating-acorns/

[NataliaTwoDoes]

Durandal- great idea our last homegrown hogs were delicious, I have heard of apple & onion finished pork but never acorn/barley.

Badger I have heard of using a toilet water holding tank and burlap sack when a stream is not available. I dont know why the thought of leaching that way turns my stomach a little, probably the toilet/food association.

TY Suzy I love the acorn pasta idea...... I need to go ID my oaks now as he suggested.