Wednesday, August 26, 2015

🥜 Boiled Peanuts 👀

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Step 1 - Select your peanuts Select fully mature, but still green peanuts. They must not be roasted or already cooked or dried.  Fully mature peanuts do not make good quality boiled peanuts; rather raw or "green" ones are used. "Raw" denotes peanuts in a semi-mature state, having achieved full size, but not being fully dried, as would be needed for roasting or peanut butter use. The most flavorful peanuts for boiling are the Valencia type. These are preferred in the United States, being grown in gardens and small patches throughout the South. Green Virginia type peanuts are also sometimes used - these do have larger kernels, but the flavor is not as good.


Step 2 - Prepare the jars and pressure canner

Wash the jars and lids This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from target, other big box stores, and often grocery stores; and available online - see this page) to pull them out. Get a large pot of water boiling
We will use this water to pour over the peanuts and fill each jar with liquid, after we've packed them full of peanuts. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it. Get the pressure canner heating up. Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.

Step 3 -Wash the peanuts Wash them under running water.


Step 4 - Soak the peanuts

Soak the peanuts in the shell in fresh water for one hour.

Step 5 - Soak again Discard the water, cover again with fresh water and soak for another hour.


Step 6 - Soak a third time! Repeat this soaking process one more time for one more hour. This makes a total soaking time of three hours, using fresh water each time.


Step 7 - Make a brine solution Combine 1 cup of pickling salt or kosher salt with 1 gallon of water. Set this on a burner on low heat (so it does not boil away)  until you are ready to fill the jars (Step 10 )


Step 8 - Parboil the peanuts Then parboil the peanuts for 10 minutes in fresh water and drain. Parboiling means to maintain the stove's burner so that the water is simmering, just below boiling. This can be done inside on the stove or outside on a propane burner for a larger volume. The boil can go on longer than 10 minutes, depending on quantity and the age of the peanut (green "raw" peanuts cook faster and tend to be better tasting), but you do not want to boil so long that the peanuts become peanut butter! When they are soft, they are done. If they are still slightly crunchy, they are not done yet.Flavorings such as spices, hot sauce or Cajun seasonings can be added to the boil.


Step 9 - Fill the jars Pack the hot peanuts into hot jars, leaving ½ inch head-space.


Step 10 - Add the hot brine Fill each jar to ½ inch from the top with boiling brine (1 cup salt per gallon of water).  Remove any air bubbles.


Step 11 - Seal the jars and fill the canner Wipe the jar's rims, put the lids on then the rings and tighten them snugly.  Place the jars into the pressure canner.


Step 12 - Let the pressure canner vent steam for 10 minutes You MUST use a pressure canner.  Peanuts are a non-acidic food. Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.


Step 13 - Put the weight on and let the pressure build After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds (see the charts below for different canners).


Step 14 - Process in the PRESSURE CANNER Process in a Dial Gauge Pressure Canner OR in a Weighted Gauge Canner at the following pressures dependent upon altitude and for the recommended time:Recommended process time for Boiled Peanuts in a dial-gauge pressure canner



Recommended process time for Boiled Peanuts in a dial-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Jar SizeProcess Time0 - 2,000 ft2,001 - 4,000 ft4,001 - 6,000 ft6,001 - 8,000 ft
Pints45 min11 lb12 lb13 lb14 lb
Quarts5011121314
Recommended process time for Green Peanuts in a Weighted-gauge pressure canner
Canner Gauge Pressure (PSI) at Altitudes of
Jar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
Pints45 min10 lb15 lb
Quarts501015

It is important to learn how to operate your pressure canner by reading the owner's manual that came with your particular canner. If you cannot find your owner's manual, you can obtain find one online: Here is where to find some common manufacturer's manuals:Presto canner manualsor by contacting the company that made your canner. Give the model number to the manufacturer, and they will send you the right manual. Click here for more information about pressure canners and a variety of models you can order.


Step 15 - Turn off the heat and let it cool down When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner.  Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge.  Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!


Step 16 - Remove the jars Lift the jars out of the water and let them cool on a wooden cutting board or a towel,  without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!

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