Recipe: Boiled Peanuts

Here are instructions for Boiled Peanuts which are commonly called southern boiled peanuts.

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Boiled Green Freshly Harvested In Shell Peanuts

Wash in shell peanuts thoroughly in cool water. Place the peanuts in a suitable sauce pan and cover with a
medium brine (10 ounces salt to one gallon of water). Boil covered for 45 minutes or until the kernels are tender.
Taste test for preferred saltiness. (Allow peanuts to sit in brine to increase saltiness; drain as soon as desired
degree of saltiness is achieved.) The peanuts are ready for shelling and eating immediately or they may be held in
refrigerator for as long as five days.

Boiled Peanuts (Using Dried Raw Shelled Peanuts)
Put 1 pound raw shelled peanuts in a 3 quart crock pot. Fill pot with water. Allow peanuts to soak 8 hours or
overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot if filled. Add salt to
taste*.

Cook peanuts on low for 8 hours and then on high for 1 1/2 hours or medium for 4 1/2 hours. Drain.
*(Try 4 to 5 tablespoons of salt; taste toward end of cooking time. Add more salt if taste dictates and allow to
cook for about 1 hour more.)

Freezing Boiled Peanuts
Prepare peanuts as indicated above in either "Boiled Peanuts" recipe. 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 (212 F.). Partially submerge containers in upright position
in boiling water for ten minutes. Seal while hot and process 45 minutes at ten pounds pressure. Cool containers in
water, label, and store away from heat.