How Long Do Vacuum Packed Chestnuts Last? Quick Answer

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How long do water chestnuts keep in the unopened can? The exact answer depends in large part on storage conditions – to maximize the shelf life of canned water chestnuts, store them in a cool, dry place.

How long does an unopened can of water chestnuts last at room temperature? When stored properly, an unopened can of water chestnuts will generally remain at their best quality for about 3 to 5 years, although it’s usually safe to use after that.

Are unopened canned water chestnuts safe to use after the “use by” date on the can or packaging? Yes, provided they are stored properly and the can is undamaged – commercially packaged canned water chestnuts usually carry a “best before” date, “best before” date, “best before” date, or “best before” date, but that’s not a safety date, it’s the estimate of the manufacturer how long the canned water chestnuts will retain their top quality.

The stated storage time is for best quality only – after this the texture, color or taste of the water chestnuts may change in the tin but in most cases they are still safe to eat if they have been stored correctly, the tin is undamaged and there are no signs of spoilage (see below).

How can you tell if canned water chestnuts are bad or spoiled? It is best to smell and look at the water chestnuts in the can: if the water chestnuts in the can develop an unpleasant smell, taste or appearance, or if mold appears, they should be discarded.

Discard any canned water chestnuts from cans or packaging that is leaking, rusting, warped, or badly dented.

Sources: For details on data sources used for food storage information, please click here

description

Delicious peeled chestnuts that are ready to use. These vacuum-packed chestnuts don’t need to be refrigerated (except after opening), so they can be kept in the pantry until ready to use. They are perfect for fillings, risotto, soup and your favorite chestnut dish. Fry them in butter and/or olive oil for a tasty snack.

Chestnuts are so versatile and can be used in both savory and sweet dishes and as whole chestnuts or puree – the uses are endless.

Do you enjoy eating healthy, nutritious food? These natural chestnuts (no additives) add texture and flavor.

Vegan? Yes!

paleo? Yes!

Gluten free? Yes!

They’re already cooked and easy to use, but please don’t confuse them with freshly roasted chestnuts – they’ve been pressure-steamed, so they don’t have the same texture as fresh chestnuts. Nevertheless, they are perfect for any recipe and have a full-bodied taste.

Eating chestnuts can be enjoyable or disappointing depending on several factors:

Chestnuts are not like other nuts and cannot be stored or cooked like them. If left to dry out, they become as hard as dried beans and cannot be chewed; If they are kept too wet or too warm, they will mold. To keep chestnuts for several weeks, store them the same way you store carrots – in the fridge, in the “crisper” box. To keep them longer they can be frozen, although this will change their texture somewhat; or they can be intentionally dried quickly and then rehydrated by boiling them in water for about an hour. Properly stored fresh chestnuts will feel rock hard when crushed. Although our chestnuts are unusually sweet straight out of the bag, you should dry them slightly for the best flavor. A unique aspect of chestnuts is that they become sweeter as they dry. European chestnuts usually taste very bland and starchy when eaten straight from storage. Ideally, take chestnuts out of the fridge 3-4 days before eating and spread them out where they can dry slowly at room temperature. If they’re dry enough, they might “give” about 1/16 of an inch when you wring them out. Prolonged drying causes the flesh of the nuts to become spongy; they can still be eaten and cooked well at this stage. Spoilage: Since they’re so perishable, despite all we can do, a few nuts turn out to be moldy, so look before you bite! Sometimes only a small portion is spoiled, and the good portion may or may not still be edible. Occasional superficial dark spots on a nutmeat usually does not affect flavor.

Have you already bought some freshly harvested chestnuts in the country or (more conveniently) in the supermarket in the first autumn months? If you end up with some leftover fresh chestnuts that you want to save, we’ve got all the information you need (plus some fun facts about their nutritional value).

The benefits of chestnuts

Chestnuts have many beneficial properties such as vitamin B and phosphorus that help balance the nervous system, while their high fiber content promotes regular digestion. Chestnuts are also a great source of folic acid, which doctors recommend during pregnancy for healthy fetal development. But be careful! Chestnuts are also very high in calories, so don’t overdo it. And if you want to enjoy the benefits of chestnuts all winter long, here are the most effective storage and preservation methods.

Store raw chestnuts in the refrigerator

Raw chestnuts can be stored in the fridge or freezer. In the first case, you must first soak the chestnuts for nine days, changing the water every day and discarding the chestnuts floating on the surface (called the “Novena method” in Italian). The chestnuts left after 9 days must be carefully dried and then placed in jute bags or wooden boxes in the refrigerator at maximum temperature to change their water daily and eliminate the floating chestnuts. The rest must be carefully dried and then placed in jute bags or wooden crates in the refrigerator at a maximum temperature of 3°C (+37°F). Chestnuts stored in this way can be kept for a maximum of 3 months.

Store chestnuts in the freezer

Before you freeze the chestnuts, be sure to remove the rotten ones. Finally, when you want to roast them, remove their skin. Clean well and place in freezer bags and freeze at -4°F (-20°C). Chestnuts can be frozen in this way for up to 12 months.

Store chestnuts in the sand

If you want to bury the chestnuts in sand to preserve them, you will need sand or sawdust and a very large container that can hold either. Here’s how: Form a first layer of sand, followed by a layer of chestnuts. Continue alternating layers of sand and chestnuts, finishing with a final layer of sand. Chestnuts can be kept for up to 2 months using this method.

Freeze cooked chestnuts

If you prefer to store already cooked chestnuts ready to eat, then first cook or roast them as usual. Then let cool and freeze in plastic bags. (If you roasted them, remove the skin.) These can last up to 6 months.

Also read Chestnuts: nutritional value and taste are in season

Also read Fall Comfort Food: Pumpkin and Chestnut Soup

Also read What can we do with ground chestnut flour?

Store fresh chestnuts

Chestnuts throughout the northern hemisphere fall only in September and October. They are perishable and need refrigeration to retard spoilage, mainly from mold. If left to dry, the chestnut kernel soon dies as a living seed and loses its natural enzyme protection against mold. (On the other hand, with a little drying, their starches convert to natural sugars that enhance the chestnut flavor.) Fresh chestnuts are ideally stored in mesh or other breathable bags at temperatures of 32°F in high humidity. If stored in unventilated plastic bags, the nuts will evaporate and the trapped moisture will speed up molding. Stored in good conditions in your refrigerator, chestnuts should keep for a month or two.

Chestnuts can be frozen after peeling. Thawed chestnut kernels are great for recipes calling for purees and confections and are ok for soups, stews etc. We’ve used frozen chestnut kernels over a year old and if anything, they’re just plain sweeter!

But our motto is: Eat ’em, don’t store ’em!

How to eat chestnuts, the short answer

Score them (cut through the skin down the middle)

Apply heat (roasting, boiling, microwave)

Peel while still hot

Enjoy!

Chestnuts can, but are rarely, eaten raw.

The chestnuts score – Nothing the X

Many, in fact most, recipe books, internet guides and old-fashioned habits will tell you to cut a cross in the back of the chestnut before roasting it. We’ve found that a cut across the top “belly” makes peeling much easier. The nuts practically fall out without having to peel off the skin. But remember to peel hot!!

peel chestnuts

Chinese chestnuts like the ones we grow are not only sweeter; They are comparatively easier to peel than most European varieties. There’s the quick way – score them in the middle, boil them in water for a few minutes, remove a few at a time, and peel with your fingers while they’re hot. Sometimes the core just pops out if you push it a little. For a better, more intense taste, see the roasting instructions.

roast chestnuts

To roast fresh chestnuts, cut through the skin (see our instructions on how to make the perfect chestnut knife), place in a covered pan and bake in a HOT oven at 375 until nuts are tender. The inner paper skin pops off better when both the pan (I like to use a cast iron pan) and the oven are preheated. The cooking time in the oven is more or less 15 minutes, depending on the moisture content (freshness), the size of the chestnuts and how soft you like them. I like them a little al dente. Don’t overcook – they can dry out and become hard.

You can also roast chestnuts on the stovetop over medium-high heat in a heavy skillet or on a grill, reheat them in the microwave (about 30 seconds for a nut or two), or use an old-fashioned popcorn popper in the fireplace. TIP: Roasted chestnuts peel easier when they are still hot and fresh from the oven. And remember they can explode like popcorn so don’t forget to pierce the skin to avoid too much fun and excitement.

The perfect chestnut knife

After carving thousands of chestnuts, we discovered a way to turn a cheap, ordinary steak knife into a perfect chestnut knife. Williams Sonoma makes a hooked chestnut knife, but it tends to cut deep into the nut meat. Charlie took a serrated steak knife and broke it off to leave about ½ inch of serration, just enough to cut through the skin. To be on the safe side, he sanded and filed the rough top edge. We thought, “Why keep this great idea to ourselves?” So take the idea and try it yourself. It will make your chestnut scoring life much brighter.

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Oven-roasted chestnuts are one of the tastiest 1-ingredient winter snacks that you can easily make at home.

Discover all the secrets of how to roast chestnuts that are soft, fragrant and peel in no time!

Whether this is your first time roasting chestnuts or you’ve tried it before and for some reason the chestnuts were dry and very difficult to peel, this roasted chestnut recipe guarantees the best result and wonderfully soft, chewy and easy-to-peel chestnuts

Why it works to roast chestnuts in the oven

These oven-roasted chestnuts taste just like the ones you get from a street vendor at the street market, except for the charcoal smell.

you get at the street market, except for the charcoal smell. You don’t need any special tools or equipment!

or equipment! You can make roasted chestnuts at home using kitchen utensils you already have – a small sharp knife and a baking sheet.

– a small sharp knife and a baking sheet. If you often roast chestnuts and want to take it to the next level, you’ll also find tools and tips to help you with that.

you will also find tools and tips to help you with this. This recipe was tested to perfection while roasting a dozen pounds of chestnuts this year.

, while roasting a dozen pounds of chestnuts this year. Oven roasted chestnuts are super easy to make.

. You will love making this snack during the holiday season!

Chestnut slicers seem to be a popular thing lately, so let’s see if they’re absolutely necessary and the best chestnut knife that won’t be another cool useless tool.

How to roast chestnuts in the oven – step by step

Rinse the chestnuts in cold water.

Result chestnuts

Using a small sharp knife or an Italian chestnut knife, cut a long slit down the rounded side of a chestnut, trying not to cut too deeply into the nut.

You can position the cut chestnut on a cutting board with the flat side down.

But I like holding the chestnut with my fingers as I can better grip and control a slippery chestnut and rotate it slightly to make that long cut all over the rounded side.

Be very careful when doing this, you could cut yourself. If for some reason it doesn’t feel safe, hold chestnuts on a cutting board (Photos 1-6).

Dip the notched chestnuts in a bowl of water.

Repeat the process with the remaining chestnuts (Photo 7).

It takes you about 10 minutes to score 2 pounds (about 1 kilo) of chestnuts.

Soak chestnuts in water for 1-2 hours. You can leave them in the water for up to 24 hours (Photo 8).

Roasted chestnuts

Preheat oven to 430-450F (220-230C).

Drain the water and spread the chestnuts on a baking sheet, possibly cut-side up to prevent the chestnuts from bursting (Photo 9).

Roast the chestnuts in the preheated oven for 25 minutes. Depending on the size and quality of the chestnuts, it may take a little more or less time.

Once cooked, place the chestnuts in an empty bowl or leave them on a baking sheet and cover with a kitchen towel and leave to rest for 10-20 minutes (Photo 10).

How to peel chestnuts

The easiest way to remove the chestnut skin is to press on the skin at both ends of the cut and around it. This movement separates the inner skin and outer shell from the pulp.

Now you can squeeze the chestnut slightly and take out the fruit (photos 11-13).

Tips & tricks for roasting chestnuts

Be sure to cut a long slit across the rounded side of a chestnut. This is one of the tricks for easy peeling. Sometimes you will have a chestnut with both sides rounded or with both sides flat. Make the cut on one of the two.

over the rounded side of a chestnut. This is one of the tricks for easy peeling. Sometimes you will have a chestnut with both sides rounded or with both sides flat. Make the cut on one of the two. Soak slotted chestnuts in water for at least an hour and up to 24 hours. The longer you soak chestnuts, the softer the roasted chestnuts will be. This makes it easier to peel the inner skin and also protects the chestnuts from drying out when roasted in the oven.

and up to 24 hrs. The longer you soak chestnuts, the softer the roasted chestnuts will be. This makes it easier to peel the inner skin and also protects the chestnuts from drying out when roasted in the oven. Score chestnuts with less effort – soak whole chestnuts in water for 30 minutes before scoring. This softens the outer skin and helps chestnuts to be sliced ​​almost effortlessly.

– Score whole chestnuts soaked in water for 30 minutes. This softens the outer skin and helps chestnuts to be sliced ​​almost effortlessly. If you don’t have time to soak, you can simply bring slotted chestnuts to a boil, drain, and continue with the recipe. It helps with peeling BUT they still get a bit dry with this method. I like to line baking sheets with parchment paper since it’s super easy to transfer chestnuts to a bowl to cool. But.

You can also let chestnuts rest directly on a tray where they have been roasted. Once you take it out of the oven, simply cover the chestnuts with a few kitchen towels to keep in the heat and steam, which also helps the chestnuts come loose easily.

Do not rush to peel chestnuts immediately after roasting.

First, they are too hot to touch with bare hands.

Second, letting them sit for 10-20 minutes will make peeling easier.

Watch How to make this recipe

Frequently asked questions about roasted chestnuts

Chestnut slicer or chestnut knife?

If you’re a chestnut addict (like me!) you might be tempted to buy a chestnut cutter.

There are a few versions on the market. What they all do (or are supposed to do) is score chestnut in a single move.

If you choose one, look for a heavy-duty stainless steel slicer like this one, or better yet, an Italian chestnut knife.

Specially designed for scoring and peeling chestnuts, it will serve you for a lifetime.

But please avoid this kind of chestnut slicer! I had a similar one and it was a totally useless tool, waste of money.

How do roasted chestnuts taste?

Oven-roasted chestnuts have a sweet, buttery flesh with a slight crunch full of earthy aromas and flavors. Its flavor is somewhat reminiscent of a sweet potato, but tastier and more snack-like.

Do you have to soak chestnuts before roasting?

It is not necessary to soak chestnuts before toasting, but it is highly recommended. Soaking chestnuts for at least an hour will make them much easier to peel. They also become much softer from the steam created between the peel and the pulp.

Need to score chestnuts for roasting?

Absolutely! In addition to scoring chestnuts using any of the methods above, you also need to make sure that you place the chestnuts, cut-side up, on a baking sheet.

Caution: Chestnuts that are not scratched will explode in the oven and cause a huge mess.

How to store roasted chestnuts

Peel the roasted chestnuts while they are still warm. It becomes more difficult to peel chestnuts when they get cold.

Leave to cool completely.

Store in a ziplock plastic bag in the fridge or freezer.

Roasted chestnuts will keep in the fridge for up to 4 days and in the freezer for up to 6 months.

Frozen roast chestnuts must first be thawed to be used in recipes or as snacks.

How to store raw chestnuts in a bowl for roasting

Raw chestnuts can be stored in the refrigerator for up to 1 month.

Make sure you wash the chestnuts thoroughly and soak them for a few hours first. Discard (or roast first) any that float. Dry all good chestnuts thoroughly and store in a plastic or juta bag in the fridge.

Can you freeze chestnuts?

Absolutely. Complete all refrigeration steps and slice each chestnut before freezing.

How to cook frozen chestnuts?

Frozen raw chestnuts can be cooked right in the oven using this recipe. Chestnuts do not need to be thawed in the shell.

Other ways to cook chestnuts

cook chestnuts. Boiling is the best cooking method for quality chestnuts that won’t come loose no matter what you do. It also makes the softest, butteriest chestnuts of all methods. You can cook chestnuts if you need to use them in the recipes too.

. Boiling is the best cooking method for quality chestnuts that won’t come loose no matter what you do. It also makes the softest, butteriest chestnuts of all methods. You can cook chestnuts if you need to use them in the recipes too. Roast chestnuts on an open fire. The best way to roast chestnuts if you have a fireplace, outdoor fire pit, even just a campfire. Also check out this recipe for grilled chestnuts.

5 out of 3 votes How to Roast Chestnuts in the Oven {Soft and Easy to Peel} Cooking Mode Prevent Your Screen from Going Dark The perfect recipe for roasted chestnuts that are super smooth in flavor and easy to peel. Print Pin Prep time 10 mins Cook time 25 mins Soak time 2 hrs Total time 2 hrs 35 mins Ingredients ▢ 2 lb fresh chestnuts

▢ Salt (optional) Equipment: ▢ Chestnut knife or small sharp kitchen knife

▢ A bowl of water

▢ Baking tray Pan Instructions Preparing chestnuts for roasting Rinse the chestnuts with cold water.

Using a small sharp knife or an Italian chestnut knife, cut a long slit down the rounded side of a chestnut, trying not to cut too deeply into the nut.

You can position the cut chestnut on a cutting board with the flat side down.

But I like holding the chestnut with my fingers as I can better grip and control a slippery chestnut and rotate it slightly to make that long cut all over the rounded side.

Be very careful when doing this, you could cut yourself. If for some reason it doesn’t feel safe, hold chestnuts on a cutting board.

Dip the notched chestnuts in a bowl of water.

Repeat the process with the remaining chestnuts.

It takes you about 10 minutes to score 2 pounds (about 1 kilo) of chestnuts.

Soak chestnuts in water for 2 hours. Roasted chestnuts Preheat the oven to 220-230 °C.

Drain the water and place the chestnuts, cut-side up, on a baking sheet. Confirm that all chestnuts have been scored.

Roast the chestnuts in the preheated oven for 25 minutes. Depending on the size and quality of the chestnuts, it may take a little more or less time.

After cooking, place chestnuts in an empty bowl, cover with a kitchen towel and leave to rest for 10-20 minutes. Video Did you like this recipe? Follow @italianrecipeb for more! Nutrition Serving: 20 chestnuts

Now you know all the secrets and the best technique to roast chestnuts in the oven.

Enjoy your meal!

Chestnuts are the edible nuts of trees and shrubs belonging to the genus Castanea. They have a delicious, slightly sweet flavor and are incredibly versatile. You can incorporate them into a variety of dishes such as fillings, salads, soups and more. There are many different types of chestnuts and they share similar characteristics. The most common species include the American chestnut, the Chinese chestnut, the Japanese or Korean chestnut, and the European chestnut. It’s worth noting that these chestnut species are unrelated to the water chestnut (Eleocharis dulcis), a water vegetable popular in Asian cuisine. Chestnuts are not only a delicious treat, especially around the holiday season, but they are also rich in nutrients that have been linked to many health benefits. These include improved heart health, digestive health, blood sugar control, and more. Here are 9 fascinating health benefits of chestnuts. Share on Pinterest Bhofack2/Getty Images

1. Packed with nutrients Despite their small size, chestnuts are packed with a variety of nutrients. A 10-grain (84-gram) serving of roasted chestnuts provides the following (1): Calories: 206

206 protein: 2.7 grams

2.7 grams of fat: 1.9 grams

1.9 grams of carbohydrates: 44.5 grams

44.5 grams Fiber: 4.3 grams, 15% of the Daily Value (DV)

4.3 grams, 15% of Daily Value (DV) Copper: 47% of DV

47% of DV Manganese: 43% of DV

43% of DV Vitamin B6: 25% of DV

25% of DV Vitamin C: 24% of DV

24% of DV Thiamine: 17% of DV

17% of DV Folate: 15% of DV

15% of DV Riboflavin: 11% of DV

11% of the DV Potassium: 11% of the DV Additionally, chestnuts are a decent source of several other vitamins and minerals, including vitamins K, B5, and B3, as well as phosphorus and magnesium (1). Compared to most other nuts, chestnuts contain fewer calories because they are low in fat. They’re also higher in carbohydrates than most nuts and contain a good amount of fiber, covering 15% of your daily needs in one serving. Summary Chestnuts are a good source of many vitamins and minerals such as copper, manganese, vitamin B6, vitamin C, thiamine, folic acid, riboflavin, and potassium. They’re also a good source of fiber, with 15% of your daily requirement in 10 roasted chestnuts.

2. Great Source of Antioxidants Chestnuts contain a variety of antioxidants that are important for your health. These antioxidants include: Vitamin C

gallic acid

ellagic acid

tannins

alkaloids

various polyphenols

lutein

Zeaxanthin The last two antioxidants accumulate in the retinas of your eyes, protecting them from blue light damage (2, 3). Antioxidants are compounds that help protect your cells from damage caused by unstable molecules called free radicals. High levels of free radicals can cause a condition called oxidative stress. These can increase the risk of chronic diseases like heart disease, diabetes, and cancer (4, 5). Additionally, studies have shown that various antioxidants found in chestnuts, such as gallic and ellagic acids, may help lower the risk of heart disease, reduce insulin resistance, and suppress the growth and spread of tumors (6, 7, 8). Summary Chestnuts contain a variety of antioxidants such as vitamin C, gallic acid, ellagic acid, tannins, and more. These antioxidants help protect your cells from free radical damage linked to numerous chronic diseases.

3. May Support Heart Health Chestnuts are a good source of nutrients that are good for your heart. First of all, they contain antioxidants such as gallic and ellagic acids. Studies have found that these antioxidants may help protect the heart from oxidative stress, a condition that can increase the risk of stroke and heart disease (6, 9). Chestnuts are also a good source of potassium, providing 11% of your daily needs. Potassium is important for a healthy heart and helps regulate your blood pressure (10, 11). Additionally, studies have found that eating a high-potassium diet can reduce the risk of heart disease by up to 27%, with a 24% lower risk of stroke (12, 13, 14). Summary Chestnuts contain gallic and ellagic acids, which may help protect heart cells from oxidative stress. They’re also a good source of potassium, which is good for the heart.

4. High in Fiber Chestnuts are a good source of fiber that has many health benefits. For one, fiber helps add bulk to your stool, which makes it easier to pass and can help you stay regular (15). In addition, the fiber from your food reaches your large intestine largely undigested, where it acts as a prebiotic. This means that fiber becomes a food source for the healthy bacteria in your gut that ferment fiber (16). When gut bacteria ferment fiber, they produce a variety of beneficial compounds, including short-chain fatty acids. These short-chain fatty acids offer numerous benefits. Studies have shown that they can support gut health, reduce inflammation, and improve blood sugar control (17, 18). Because fiber passes through your body mostly undigested, it doesn’t add calories to your diet. Instead, it contributes to a feeling of satiety without adding calories to your diet, which can help with weight management. Summary Chestnuts are high in fiber, which provide various health benefits. It aids in digestion, nourishes your beneficial gut bacteria, aids in the production of short-chain fatty acids, and may aid in weight management.

5. May Improve Blood Sugar Control Maintaining healthy blood sugar levels is important to your health, but especially important if you have prediabetes or diabetes. This is because persistently high blood sugar levels can increase the risk of health complications in people with diabetes. These complications include damage to blood vessels and organs (19). Chestnuts have several intriguing properties that may aid in blood sugar control. Although chestnuts contain more carbohydrates than most nuts, they are a good source of fiber, which can help prevent spikes in blood sugar. Additionally, studies have shown that chestnut antioxidants like gallic and ellagic acids may help control blood sugar levels and improve insulin sensitivity, making your cells more responsive to insulin (7, 20). However, chestnuts are still considered a higher-carb nut. While eating a small to moderate amount of chestnuts can provide these benefits, eating too many chestnuts frequently can counteract these health benefits. Summary Chestnuts are a good source of fiber, which can help balance your blood sugar levels and prevent spikes. Additionally, studies have shown that chestnut antioxidants may help increase insulin sensitivity.

6. May help with weight loss Chestnuts have several properties that can help with weight loss. The high amount of fiber they contain can help you stay fuller for longer. This is because fiber can help slow the time it takes for food to travel from the stomach to the intestines (21, 22). Additionally, studies have shown that a high fiber intake can increase the production of hormones that help curb your appetite, such as peptide YY (PYY) and glucagon-like peptide-1 (GLP-1), while the hunger hormone ghrelin is suppressed (23, 24, 25, 26). Chestnuts also contain fewer calories per gram than most other nuts. That’s because they’re low in fat, which is the most calorie-dense nutrient (27). If you want to lose weight, you need to create a calorie deficit. Eating chestnuts can help you with that while also helping you feel full (27). Interestingly, an animal study found that eating chestnuts can help reduce cholesterol and belly fat. However, scientists need to do more research to examine these potential effects ( 28Trusted Source ). Summary Chestnuts are high in fiber, which can help you lose weight by slowing down the digestion of food and curbing your appetite. They also contain fewer calories than other types of nuts due to their low fat content.

7. May Reduce Inflammation Inflammation is a natural process that helps the body heal and fight infection. In some situations, the inflammation can persist at a low level. This is called chronic inflammation and is linked to numerous chronic conditions, such as heart disease, diabetes, and cancer ( 29Trusted Source ). Chestnuts have properties that can help reduce inflammation. The antioxidants it contains such as vitamin C, gallic acid, ellagic acid and various polyphenols can help reduce inflammation. They neutralize free radicals, which are key factors in chronic inflammation (2, 30). Additionally, test-tube and animal studies have shown that chestnut antioxidants like tannins and flavonoids may help suppress inflammatory signals like NF-κB and MAPK (31, 32, 33). Summary Chestnuts contain several antioxidants that may help reduce inflammation in the body caused by free radical damage.

8. Possible anti-tumor properties Research from test-tube studies suggests that chestnuts may have anti-tumor properties. Specifically, these studies suggest that the antioxidants found in chestnuts may help suppress the growth and spread of cancer cells and stimulate cancer cell death. Test-tube studies showed that chestnut extracts suppressed the growth and spread of various types of cancer cells, such as prostate, breast, and colon cancer (34, 35, 36, 37). Other test-tube and animal studies on chestnut antioxidants like ellagic acid have found that they may also suppress tumor cell proliferation and stimulate tumor cell death (8, 38, 39). Ellagic acid specifically targets the PI3K signaling pathway, which regulates cell growth and survival (39). However, scientists need to do more research in humans and animals to understand how the compounds found in chestnuts can affect cancer cells in humans. Summary Test-tube and animal studies of chestnut antioxidants such as ellagic acid have shown that they can suppress the growth and spread of tumor cells. However, human studies are needed to investigate this potential effect.

9. Delicious and easy to add to your diet Chestnuts are not only healthy, they are delicious and easy to add to your diet. They have a slightly sweet taste and a soft but firm texture. Although you can eat chestnuts raw, they are high in tannins, which can cause digestive problems or other complications for those who are sensitive to tannins. They are easy to prepare. You can roast them in the oven on a baking sheet at 200°C (400°F) for 20-30 minutes. Be sure to pierce the shells of the nuts before roasting them so they don’t explode in the oven. Alternatively, you can boil the chestnuts in a pot of water. Bring the pot to a boil, then reduce the heat to allow them to simmer for about 30 minutes. Again, make sure to pierce the skin of the chestnuts beforehand. Once the chestnuts are cooked, their skin is easily removed so you can enjoy them as a delicious snack. They’re also incredibly versatile, and you can incorporate them into salads, fillings, soups, and desserts like pies and cakes. Summary Chestnuts are delicious, versatile, and easy to add to your diet. They are easily prepared by frying or boiling according to the instructions above.

Salt & Straw is bringing back its version of the Choco Taco right when we need it most

Store fresh chestnuts

Chestnuts throughout the northern hemisphere fall only in September and October. They are perishable and need refrigeration to retard spoilage, mainly from mold. If left to dry, the chestnut kernel soon dies as a living seed and loses its natural enzyme protection against mold. (On the other hand, with a little drying, their starches convert to natural sugars that enhance the chestnut flavor.) Fresh chestnuts are ideally stored in mesh or other breathable bags at temperatures of 32°F in high humidity. If stored in unventilated plastic bags, the nuts will evaporate and the trapped moisture will speed up molding. Stored in good conditions in your refrigerator, chestnuts should keep for a month or two.

Chestnuts can be frozen after peeling. Thawed chestnut kernels are great for recipes calling for purees and confections and are ok for soups, stews etc. We’ve used frozen chestnut kernels over a year old and if anything, they’re just plain sweeter!

But our motto is: Eat ’em, don’t store ’em!

How to eat chestnuts, the short answer

Score them (cut through the skin down the middle)

Apply heat (roasting, boiling, microwave)

Peel while still hot

Enjoy!

Chestnuts can, but are rarely, eaten raw.

The chestnuts score – Nothing the X

Many, in fact most, recipe books, internet guides and old-fashioned habits will tell you to cut a cross in the back of the chestnut before roasting it. We’ve found that a cut across the top “belly” makes peeling much easier. The nuts practically fall out without having to peel off the skin. But remember to peel hot!!

peel chestnuts

Chinese chestnuts like the ones we grow are not only sweeter; They are comparatively easier to peel than most European varieties. There’s the quick way – score them in the middle, boil them in water for a few minutes, remove a few at a time, and peel with your fingers while they’re hot. Sometimes the core just pops out if you push it a little. For a better, more intense taste, see the roasting instructions.

roast chestnuts

To roast fresh chestnuts, cut through the skin (see our instructions on how to make the perfect chestnut knife), place in a covered pan and bake in a HOT oven at 375 until nuts are tender. The inner paper skin pops off better when both the pan (I like to use a cast iron pan) and the oven are preheated. The cooking time in the oven is more or less 15 minutes, depending on the moisture content (freshness), the size of the chestnuts and how soft you like them. I like them a little al dente. Don’t overcook – they can dry out and become hard.

You can also roast chestnuts on the stovetop over medium-high heat in a heavy skillet or on a grill, reheat them in the microwave (about 30 seconds for a nut or two), or use an old-fashioned popcorn popper in the fireplace. TIP: Roasted chestnuts peel easier when they are still hot and fresh from the oven. And remember they can explode like popcorn so don’t forget to pierce the skin to avoid too much fun and excitement.

The perfect chestnut knife

After carving thousands of chestnuts, we discovered a way to turn a cheap, ordinary steak knife into a perfect chestnut knife. Williams Sonoma makes a hooked chestnut knife, but it tends to cut deep into the nut meat. Charlie took a serrated steak knife and broke it off to leave about ½ inch of serration, just enough to cut through the skin. To be on the safe side, he sanded and filed the rough top edge. We thought, “Why keep this great idea to ourselves?” So take the idea and try it yourself. It will make your chestnut scoring life much brighter.

Eating chestnuts can be enjoyable or disappointing depending on several factors:

Chestnuts are not like other nuts and cannot be stored or cooked like them. If left to dry out, they become as hard as dried beans and cannot be chewed; If they are kept too wet or too warm, they will mold. To keep chestnuts for several weeks, store them the same way you store carrots – in the fridge, in the “crisper” box. To keep them longer they can be frozen, although this will change their texture somewhat; or they can be intentionally dried quickly and then rehydrated by boiling them in water for about an hour. Properly stored fresh chestnuts will feel rock hard when crushed. Although our chestnuts are unusually sweet straight out of the bag, you should dry them slightly for the best flavor. A unique aspect of chestnuts is that they become sweeter as they dry. European chestnuts usually taste very bland and starchy when eaten straight from storage. Ideally, take chestnuts out of the fridge 3-4 days before eating and spread them out where they can dry slowly at room temperature. If they’re dry enough, they might “give” about 1/16 of an inch when you wring them out. Prolonged drying causes the flesh of the nuts to become spongy; they can still be eaten and cooked well at this stage. Spoilage: Since they’re so perishable, despite all we can do, a few nuts turn out to be moldy, so look before you bite! Sometimes only a small portion is spoiled, and the good portion may or may not still be edible. Occasional superficial dark spots on a nutmeat usually does not affect flavor.

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Glossy sweet chestnuts are one of fall’s most popular gifts. Whether you love hot roasted chestnuts or made into wonderful sweet desserts, one thing is for sure, you will miss them when the season is over.

So why not learn how to store chestnuts and instead enjoy the bounty of these seasonal produce all year round? By keeping a supply of these nuts on hand, you secure a supply of a healthy ingredient. Chestnuts are very low in fat, which is unique for a nut. They’re also the only nut high in vitamin C, and they’re packed with other antioxidants too. They’re also high in fiber and good for your heart.

Aside from their nutritional benefits, a stash of versatile chestnuts means you can always whip them up into any number of traditional sweet and savory recipes. Discover our 10 best chestnut recipes here. Learn how to preserve chestnuts to retain their wonderful earthy sweetness in your sweet and savory cooking for the cold months ahead. Below we discover a variety of simple techniques.

How to store fresh chestnuts

Remove the prickly outer shell or burrs from your chestnuts and discover several easy ways to preserve or store them, both raw and cooked.

1. How to store chestnuts in the sand

Chestnuts can be preserved under sand similar to carrots. That’s right: by alternating chestnuts between layers of dry, fine sand in a wooden container and storing them in a cool, dry place, they will last a few months.

2. How to store chestnuts in the refrigerator

Fresh chestnuts in their shells keep well in the fridge, where they can easily be kept for up to a month if the fridge is set at a constant temperature of 2°C or 3°C.

3. How to store chestnuts in the freezer

After cleaning, washing and thorough drying, fresh chestnuts can also be stored in food-safe bags in the freezer for up to six months. Vacuum-packed, they store even better.

4. How to store boiled chestnuts

Alternatively, chestnuts can be stored after cooking. After cooking peeled chestnuts for about forty minutes, allow them to cool and store in the freezer in food-grade freezer bags.

5. How to store roasted chestnuts

If you have chestnuts left over from roasting on the fire or in the oven, let them cool and keep them in their shells in the fridge for a few days or in the freezer for much longer (vacuum sealing helps again).

6. How to store dehydrated chestnuts

Set a dehydrator to 100 degrees Fahrenheit and dry shelled chestnuts for a few days or unshelled chestnuts for three days. The dried chestnuts can be stored for up to two months and simply soaked in water overnight before using them in your favorite recipes.

7. How to keep chestnuts in alcohol

Canning chestnuts in alcohol is an effective preservation method, but above all a delicious way to enjoy a double dose of chestnut flavor at the end of a meal.

Make a chestnut liqueur and double your chestnut bounty by concocting a batch of delicious liqueur as well as chestnuts infused with alcohol for the after-dinner snack.

8. How to make chestnut puree

Or, if you want to preserve all that earthy, wonderful, ready-to-eat chestnut sweetness, why not try making chestnut puree and have a jar ready when you want to make a Mont Blanc dessert. All you need is water, sugar, vanilla beans and a sterilized jar to keep your puree safe for months to come.

How to store other types of nuts

Chestnuts are one of the least durable nuts – most other nuts have a natural shelf life of about three months at room temperature. However, virtually any technique that works for chestnuts can also be used to extend the life of walnuts, pecans, macadamias, almonds, or any other nut. One tip to keep in mind is to keep nuts separate from onions or other highly aromatic foods, as nuts are particularly adept at taking on the flavor of surrounding odors. If your nuts have gone rancid, it means their oils have gone bad – a problem for which there is no remedy. But if they’ve just gotten old, you can bring back their flavor by briefly toasting them in the oven.

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No special equipment is required to enjoy delicious chestnuts roasted to perfection! Learn all the tricks and tips on how to roast chestnuts at home.

Sweet, with a delicate nutty flavor, roasted chestnuts are a fantastic winter snack to enjoy alone or share with friends on a cozy evening.

They are highly nutritious and are naturally gluten free, dairy free and vegan.

The chestnut season starts at the beginning of October and lasts until the end of December. They only have a short season and fall is the perfect time to enjoy them freshly roasted!

Whether you’re lucky enough to have a forest nearby or you just buy them at your local grocery store, you should definitely try homemade roasted chestnuts.

Roasted Chestnuts: A super popular Italian treat

These delicious nuts are particularly popular in Italy (which is actually the largest producer in Europe), and we actually have two names for chestnuts: Castagne (they’re small and the most common) and Marroni (bigger, harder to find). and more luxurious).

In Italy you can often find roasted chestnut stalls in every piazza, from Milan to Palermo (in Rome they are literally everywhere!), especially around the holidays between Christmas and New Year.

But we always eat them as soon as fall knocks at the door and mostly roast them at home.

What is the best way to roast chestnuts?

There are actually two foolproof ways to make them. Use a chestnut skillet or roast them in the oven.

The traditional way to roast chestnuts is to use a chestnut skillet (affiliate link) or rimmed baking pan and cook them over an open fire for about 30 minutes, shaking the pan occasionally. This works if you have gas cooktops.

If you don’t have those special pans, opt for roasting chestnuts in the oven instead.

This is actually the best way to roast chestnuts at home as you don’t need any special equipment to do it.

Place them individually on a baking sheet lined with aluminum foil and gather the edges into a packet, slightly open at the top.

Bake them in the oven at 425°F/210°C for 20 to 25 minutes.

Tips for perfectly roasted chestnuts

Choose good chestnuts: Not all chestnuts are created equal and are good for roasting. When buying chestnuts, look for nuts of the same size, with an undamaged shell and without holes (which indicate that worms are inside). They should also feel fairly heavy in your hand.

Cross chestnuts: Place the chestnuts, flat side down, on a cutting board. Use a sharp knife (a serrated knife or pairing knife will do) to cut a cross through the skin of each chestnut. You can also just scratch a line, that works too. Don’t skip this step! Scoring the skins will help steam escape and prevent the fruit from exploding from expansion. Shell them quickly: They’re easy to shell while they’re still hot, since the shells are hard to peel when cold. Using a mating knife, remove the skin once they are cool enough to touch. Soak Them Before Roasting: Some people recommend soaking the chestnuts for 30 minutes before roasting them. Some others say it doesn’t make much of a difference. I tend to compromise and soak them for a minute just to make them easier to steam. Once you’ve scored the outer shell, place the chestnuts in a bowl of hot water for 1 minute, then drain and pat dry. This speeds up the cooking process and avoids burnt chestnuts. How long do roasted chestnuts keep? You can enjoy chestnuts right away or store them in an airtight container in the coldest part of your fridge. They should last about 1-2 weeks. I hope you have lots of fun making delicious roasted chestnuts this season! And if you’re a big fan of these delicious nuts, check out these recipes for more tasty ways to enjoy them. More winter recipes to try: Homemade Mushroom Soup The BEST Leek Potato Soup Sweet Potato Chicken Cottage Pie

Print SaveSaved! 4.34 out of 3 votes How to prepare perfectly roasted chestnuts Cooking mode Prevent your screen from going dark No special equipment is required to enjoy delicious perfectly roasted chestnuts! Learn all the tricks and tips on how to roast chestnuts at home. Preparation time 5 minutes Cooking time 30 minutes Total time 35 minutes Servings: 4 Author: Andrea Soranidis – The Petite Cook Ingredients 1x 2x 3x ½ kg chestnuts

Sea salt for seasoning Instructions Preheat the oven to 210°C.

Using a small pairing knife, cut a cross or line into the skin of each chestnut.

Once you’ve scored the outer shell, place the chestnuts in a bowl of hot water for 1 minute, then drain and pat dry. This speeds up the cooking process and avoids burnt chestnuts.

Place the chestnuts in a single layer on a baking sheet lined with aluminum foil and gather the edges into a packet, slightly open at the top. Bake them for 20 – 25 minutes or until tender.

You can also roast them in a traditional chestnut pan. Just cook them over medium-high heat with the lid on, shaking the pan occasionally for about 30 minutes or until tender.

When they’re done, peel off the skin once they’re cool enough to touch. Do it right away as it’s harder to peel them when they’re cold. Notes How long do roasted chestnuts keep? You can enjoy chestnuts right away or store them in an airtight container in the coldest part of your fridge. They should last about 1-2 weeks. Have you tried this recipe? Tag @thepetitecook or use the hashtag #thepetitecook – seeing your pics makes my day! The information shown is an estimate provided by an online nutrition calculator. It should not be viewed as a substitute for the advice of a professional nutritionist.

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