Salted In The Shell Sunflower Seeds

• 6 cups sunflower seeds, in the shell
• 8 cups water
• 3/4 cup canning salt

1. Put sunflower seeds in colandar and wash with warm running water.
2. Shake dry in colandar.
3. Place in tall stockpot.
4. Add sunflower seeds.
5. Add 8 cups water and canning salt.
6. Cover.
7. Set in a cool room or cold porch.
8. The seeds will swell some.
9. Let set for 48 hours, the longer you set, the longer the brine has a chance to work.
10. I turned with a stainless steel spoon 4 times during this process.
11. Drain the seeds, save the brine, if you want to make another batch.
12. Pour the seeds into a terry cloth towel and wrap and press with your hand.
13. Spread out on baking trays.
14. Place in a cold oven.
15. Heat oven to 250*.
16. Turn every hour with a spatula.
17. Dry from 3 to 4 hours. It depends on the amount of seeds you place on your trays.

sunflower seeds, water, canning salt

Taken from www.food.com/recipe/salted-in-the-shell-sunflower-seeds-159546 (may not work)