Monday, August 16, 2010
Peanuts - boiled?
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.