Acorn Processing
Have you ever wondered what to do with acorns? Acorns are an abundant source of starchy food—but you need to know how to process them. In this class we’ll explore a range of methods, from hot- and cold-leaching to lesser-known approaches like starch extraction. We’ll look at which techniques are most efficient in terms of labor and time, and learn how to work with dried versus frozen acorns. We’ll also cover how to cook with acorns as flour, bits, and larger chunks. You’ll come away understanding not just how to process acorns, but how to choose the right approach for what you want to make.
The live Zoom class will take place at 9 AM Mountain Time on October 17, 2026, or you can watch the replay later.
Course Content
Acorn Processing
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