Goober Peas or Boiled Peanuts
- Ready In:
- 2hrs 5mins
- Ingredients:
- 3
- Yields:
-
5 pounds
- Serves:
- 20
ingredients
- 4 -5 lbs raw peanuts
- 4 -6 quarts water
- 1 cup plain salt
directions
- 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 pot ( I used my pressure cooker), place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours.
- 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.
- Boil the peanuts for about 4 hours, then taste. Taste again i 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).
- 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.
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Reviews
-
You used "ROASTED" peanuts?! For shame! As you have now discovered, NEVER do this. Sorry, but this is by definition erroneous. Use "green"/fresh, raw peanuts, the more recent out of the field the better. Same day is best, as with most produce. I am boiling some now here in eastern N.C. for holiday snackin'. The peanuts I am using are raw & good, but not as fine as what you'll get in September. Add boiling H20, plenty of salt, low boil/simmer about 3 hours, tasting for firmness/saltiness often. Let sit in brine about 1.5 hours, eat and freeze. Happy eatin'!