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That's how you get the pigs to be all big and cuddly!

I've bought roasted chestnuts preserved in lightly salted water.

You could try Marrons Glacé

http://www.recipes4us.co.uk/Preserves/marron_glace_____veg___cd___acc.htm

Or dried

http://www.123lozere.com/2R106_Verfeuille_Sweet_Chestnut_Love_Story.html

http://www.sacredearth.com/Ezine/September2003/sept2003.htm

Or frozen

http://www.newsherald.com/archive/food/cg100897.htm

Or as chestnut preserve

http://www.frenchconnections.co.uk/campbellsdiary/cddec02.html

Isn't Google wonderful?
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"Isn't Google wonderful?"

Yes Dick but so much easier to post the question here on LF  (or so I read in a recent thread).

John

p.s. Di says that the chestnuts should be cooked/treated/pickled in some way as if they are stored raw they go off or at the very least begin to exude creepy crawlies after a while (as ours did 2 years ago).

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  • 3 weeks later...
We have enjoyed chesnut soup and burgers. Last week we visited a walnut farm to check out methods. We only have two trees but so far have 55 kilos of nuts. The liqueur we tasted at the nut farm was brandy with crushed nuts in it. The apperatif was a sherry with nuts concoction. The walnut pate was great but very close to meat for my vegetarian taste.

Nuts are great!

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All nuts freeze well.  I keep mine in the freezer.  You can also make chestnut wine. Our local Shopi used to sell it but they have not had any for the past two years.  It was sold for only about a month. The wine was sparkling but not in champagne type bottles - instead it was in an ordinary wine bottle with a fine hole in the cork to let the gas escape.  I do not know the recipe - if anyone else does, can they post it please?
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Chestnut producers maximise the storage life by leaving in cold water for around 7-9 days. They should be rinsed in clean water, any which float removed, and drained thoroughly on racks. When perfectly dry they can be put into storage which is ideally cool and fairly dry but not below freezing - while chestnuts do freeze successfully they need using when they defrost so a few hundredweight accidentally frozen is best avoided.
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Cobnuts are traditionally stored layered with salt.
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