English walnuts are a large nut with a firm shell and meaty centre. During the months of autumn, the English walnut ripens on the tree and the husk begins to soften. This is the ideal time for harvesting the walnuts. According to Walnuts Web, after harvesting the walnuts, you must process the nut for consumption. Processing a fresh-picked walnut is time consuming but not a difficult task.
Place the walnut on a hard surface and turn it on end so that the pointed side is facing upward.
Hold the walnut steady with one hand and strike the pointed end with the hammer to crack the husk.
Peel away the husk to reveal the meat inside of the walnut.
Fill a bucket with water and place the walnuts into the water after removing the husks. Let soak for one hour.
Remove a walnut from the bucket and clean away any remnants of the husk with the wire brush. Use quick, firm strokes when cleaning the walnut.
Set the cleaned walnuts aside to dry. Place any walnuts that you do not plan to consume within a week into a glass jar and store in the freezer.
According to Walter Fox Allen, author of "English Walnuts," when processing a large quantity of walnuts you should wear gloves to protect your fingers from becoming raw and stained.