Recipe Archives->Preserving->Boiled Peanuts

Boiled Peanuts

4 to 5 pounds green (raw) peanuts in shell
4 to 6 quarts water
1 cup plain salt

Wash unshelled peanuts thoroughly in cold water until water runs
clear; then soak in cool, clean  water for approximately 30 minutes
before cooking.  In a large pot, place soaked peanuts and cover
completely with water. Add 1 cup of salt per gallon of  water. Cook,
covered, on high heat for 4 to 7 hours.

Note: the cooking time of boiled peanuts varies according to the
maturity of the peanuts used and the variety of peanuts. The cooking
time for a 'freshly pulled" or green peanut is shorter than for a
peanut that has been stored for a time.  Boil the peanuts for about
4 hours, then taste.  Taste again after 10 minutes, both for salt
and texture.  Keep cooking and tasting until the peanuts reach
desired texture (when fully cooked, the texture of the peanut should
be similar to that of a cooked dry pea or bean).  Remove from heat
and drain peanuts after cooking or they will absorb salt and become
over salted.  Peanuts may be eaten hot or at room temperature, or
chilled in the refrigerator and eaten cold, shelling as you eat
them.  

Freezing boiled peanuts: Prepare peanuts as indicated above.  Drain,
allow to cool, and freeze in airtight containers. They keep
indefinitely.

Canning Boiled Peanuts: Prepare peanuts and brine the same as for
boiling for immediate use.

Pack peanuts into jars to within one-half inch of the top, using
equal weights of peanuts and hot brine (212F). Partially submerge
containers in upright position in boiling water for 10 minutes.
Seal while hot and process 45 minutes at 10 pounds pressure.  Cool
containers in water, label, and store away from heat.

Printable version: boiled-peanuts.txt.