Goober Peas or Boiled Peanuts

A southern treat my husband was craving from his childhood in Florida. I'm posting the recipe so I have it handy in my cook book. :) Never tried them myself so I'm anxious to what his fuss is about... Boiled Peanuts Recipe Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.You can also add spices to add different flavors, I see canjun flavor is popular as well as adding hot sauce or cayenne pepper to the boiling mix to add kick I don't know how much though I assume it's preferential. *NOTE* I'm using a bag of roasted peanuts still in the shell as I am in California and this is all I could find in the store. Also it seems Valencia peanuts are recommended because they have better flavor but my package doesn't say what type they are...My research says Valencia are the most common though.

• Ready In: 2 hrs 5 mins
• Serves: 20
• Yields: 5 pounds

Ingredients

• 4 -5  lbs raw peanuts
• 4 -6  quarts water
• 1  cup  plain salt

Directions

1. Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.
2. 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.
3. 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.
4. 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).
5. Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.
6. Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.
7. Freezing boiled peanuts:.
8. Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They keep indefinitely.
9. Canning Boiled Peanuts:.
10. Prepare peanuts and brine the same as for boiling for immediate use.
11. 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.
12. Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.