Salted In The Shell Sunflower Seeds - cooking recipe

Ingredients

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

Preparation

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