Monday, August 16, 2010

Peanuts - boiled?

I love to travel especially when you can get to have new foods.  I went to this restuarant during Camp St. Louis called Bandana's BBQ.  There was something on the menu that I had never seen before and it really peaked my curisosity - hot boiled peanuts.  I been cautioned not to eat nuts as they could upset my digestive track.  So with them cooked, our hostess said they could be soft, I ordered a portion.  They were really good, ask Shelby.  I'm converted - I just need to get a supplier of green peanuts up here in the north.

Just-in-case you are interested - this is how to make hot boiled peanuts.

Boiled Peanuts Recipe - How To Boil Green Peanuts
Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts.  The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.

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

*Only use peanuts that are green (uncured). Do not attempt this recipe with roasted peanuts.

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 heavy pot, place soaked peanuts and cover completely with water. NOTE: Add enough water to cover the peanuts by 2 inches.

Add 1 cup of salt per gallon of water.

Cook, covered, on high heat for 4 to 7 hours.
Boil the peanuts for approximately 4 hours, stirring occasionally, and then taste.
Taste again in 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).

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.

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 (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.


Denise Foley said...

Ok, so I am just now reading all of blogs you have posted. They're great!! I think I will print them to save in each of the kids 'boxes'. They are wonderfully written with so much warmth, fondness and humor. Thank you for writing the memories out and thank you even more for making the time to MAKE those memories for my kids. A truley special day for each of them!
Love, Denise

Patty said...


Glad you have been enjoying the re-counts of Camp 2010. More still to come. I do have to remember to take more pictures. I'm not the shutter bug as you. Have a cute set in store coming up.

Enjoy the day with almost everyone back to school!

Take care,
love, Patty