Is anyone else processing acorns this season for storage and food ?
I don't know which is correct or why. But, you do boil them to a completely soaked state when leaching so... ?????You leech before drying? I've always done the opposite. 's how my uncle taught me.
Hmmm... I like all of mine better roasted. Like nuts, I like them better roasted. Mine works, so maybe there are two ways?My full blood Cherokee uncle is the one who taught me, as I said, and he'd set the harvest up in the attic of his house right next to a window. They'd dry out eventually and then they'd be processed and ground. After he had a meal-sized grain then he'd cold water leech with a bit of vinegar. I'd guess that it was about a 6 or 8 hour process for the leeching. The water would get changed out when it wasn't clear anymore. Though I was sorta young I can still remember how heavy that damned pot was when we poured off the mash for drying. It's pretty involved but it's one crop you don't have to tend or feed, just harvest and process.
Your body needs starch and it's next to impossible to find enough in the wild. Your body converts it to sugars (carbs) for energy. Acorns are a great source of starch.Acorns were a staple across the US and pioneers used the same methods. As a child I saw many rock holes where the acorns were ground and Leached along water courses. The finished product will fill a belly but I would opt for other fare. Fatty meat is always the preffered meal in a survival situation. If the wife wants a salad, cook the stomach.