Spread the shelled pecans in a shallow pan and place in a warm oven just
long enough to heat the kernels through. Have clean jars--preferably
pints so that the heat will penetrate more easily in processing--which
have been warmed in the oven to be sure they are thoroughly dry inside
before adding the pecans. Fill the jars with the pecans (do not add any
liquid), place the lid on the jar (I prefer the Kerr self-sealing type),
and process the nut-filled jars in a 250 deg. oven for 30 minutes.
I have kept pecan meats for over a year using this method and they are
as crisp and good as when they came out of the shell.