Post by kclouser on Nov 26, 2002 1:53:14 GMT -6
These are so good!!!
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 is 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 10 minutes. Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.
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 is 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 10 minutes. Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.