rkers did not include studies of the relationship of moisture
content of kernels to their storage life, it was felt that this phase of
the problem should be investigated.

Preliminary tests were made to determine suitable temperatures and
periods for the drying process. Temperatures of 200 to 225 deg.F proved to
be most satisfactory. These temperatures dried the kernels quite rapidly
without appreciable scorching or discoloration. The drying period was
varied to give desired moisture contents for the various treatments.

Four methods of sealing the jars were used in the experiments. They were
the "cold seal," "steam seal," "hot seal," and "vacuum seal."

The cold seal was accomplished by placing cool kernels in cool jars and
sealing without special treatment.

By the steam seal, air was exhausted from the jars with a small blast of
steam and the jars sealed immediately. Condensation of the steam
resulted in a partial vacuum in the jars and a slight increase in
moisture content of the kernels.

By the hot seal, hot kernels were transferred directly from the oven
pans to clean, dry, hot jars, and sealed immediately. Contraction of the
air as the jars cooled resulted in a partial vacuum.

The vacuum seals were made in clamp-top fruit jars by means of a home
pressure cooker. Filled jars, with covers partially clamped, were placed
in the cooker. The cooker cover was lubricated at the sealing surface
and screwed down tightly. The pressure gauge in the top of the cooker
was replaced with a vacuum gauge. The needle valve was removed. An
aspirator was attached to the water faucet and connected to the needle
valve opening by means of a vacuum hose. After the desired vacuum had
been pulled on the cooker, the vacuum hose was removed from the needle
valve fitting thus permitting air to rush back into the cooker. The
sudden change in pressure automatically sealed the jars.

+Presentation of Data+

Preliminary studies were made to determine the effect of temperature and
time of drying on moisture content, color, and toasting of kernels.
Results of these studies are given in Table I.

TABLE I.--Effect of Temperature and Time of Drying on Moisture Content,
Color, and Toasting of Pecan Kernels.
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Oven Time in Moisture Change
temperature oven in in Degree of
kernels color[25] toasting
Minutes Per