Tuesday, March 15, 2011

Boiled Peanuts

 I'm back from my month long hiatus, a well needed one at that. We enjoyed a family vacation down in SoCal and a couples getaway to the one and only SIN CITY. We actually made out with about $75 more then we had in the first part of the trip.

 Coming back to this COLD RAINY place I wanted to have something that reminded me of warmth.....that's where boiled peanuts come from. I lived in Georgia for about 5 years before I had my first boiled peanut and was hooked ever since. Georgia, Southern Georgia at that is a very warm place with corner boiled peanut stands, convenient store boiled peanuts, jarred boiled peanuts, canned boiled peanuts, all in different flavors and heat temps.

 Boiled Peanuts hands down are best in conjunction with either beer, cola, or SWEET tea. Traditionally they are eaten outside where it doesn't matter if wet shells are tossed or spit on the ground. Before I ramble more onto the recipe I used.

2lbs RAW or GREEN peanuts
1/4 cup Salt
2 Tablespoon Salt
1/4 cup Cajun seasoning

Only use peanuts that are green (uncured). Do not attempt this recipe with roasted peanuts.
 Wash unshelled peanuts in cold water until the water runs clear. Soak peanuts in water for 20-30 minutes. Put peanuts in large pot fill to 2 inches above peanuts, cover peanuts with water.
 Pour Salt and Seasoning

The normal salt/water ratio is:(Add 1 cup of salt per gallon of water.) but as you can tell I didn't do that. 
Cook, covered on high heat for about 4-7 hours. Some like firmer peanuts while other like softer one, it's up to you. After 4 hours taste test for both texture and salt.
 Once they are done drain the water otherwise the peanuts with sit and absorb the salt and become over salted.  
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. 


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