Goober Peas or Boiled Peanuts

Recipe by Chef #938586
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 20
YIELD: 5 pounds
UNITS: US

INGREDIENTS

Nutrition
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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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