Fill the bucket to the same level and repeat the agitation in order to clean the nuts of any excess husk debris. Do it again for a third or even a fourth time if necessary . Do not pour off the water onto any portion of your land, as any earthworms under the runoff area will be killed at once. For the same reason, do not attempt to compost the husks, although there will be no juglone left when fully composted. See the note on toxicity .
Air dry the nuts on a screen in the sun for several hours.
Northern gardeners should then put the nuts into a gas oven on cookie sheets for 24 to 48 hours in order to dry the nuts inside and out and prevent any mold that might form inside the nuts while they are being cured. I prefer to use my herb dryer because excess moisture is carried off much more efficiently. To cure the nutmeats, place the nuts in an onion sack or mesh bag, and hang up in a ventilated indoor area for 4 to 6 weeks. The nutmeats should be extracted immediately after curing. If that is not possible, the nuts can be stored in air-tight gallon jars.