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Conventional
Oven Roasting
(or "Parching")
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Place raw peanuts, in-shell or shelled, one
layer deep in a shallow baking pan. Roast in a 350°F oven --
15 to 20 minutes for shelled and 20 to 25 for in-shell peanuts.
Remove from heat just short of doneness as peanuts continue
to cook as they cool.
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Boiled
Peanuts
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Using Green in-shell peanuts:
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Wash freshly harvested in-shell peanuts thoroughly
in cool water. Place the peanuts ina suitable sauce pan and
cover with a medium brine (10 oz salt to one gallon 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.
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Using dry raw
shelled peanuts
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Put 1 pound raw shelled peanuts in a 3-qt crock
pot. Fill pot with water. Allow peanuts to soak 9 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. Try 4 to 5 tablespoons of salt. Cook peanuts on low
for 8 hours and then on high for 1 1/2 hours or medium for
4 1/2 hours. If taste dictates, add more salt and allow to
cook for about 1 hour more.
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Freezing
Boiled Peanuts
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Prepare peanuts as indicated above in either
"Boiled Peanuts" recipe. Drain,
allow to cool, and freeze in airtight containers. They will
keep indefinitely.
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Canning
Boiled Peanuts
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Prepare peanuts and brine the same as for boiling
for immediate use. Pack peanuts into jars 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 14 minutes. Seal while hot and
process 45 minutes at ten pounds pressure. Cool containers
with water, label, and store away from heat.
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