Question for you OP --
Do you have a canning recipe for green boiled peanuts ???
We grow our own peanuts -- right now I just boil them and put them in the freezer.
I am almost out of freezer space and was wondering about packing them in canning jars. I contacted Ball but they did not have any instructions other than the freeze method.
BTW -- Thanks for this thread ... it is super ... I'm new to canning also ... on my second year. I love it.
I'm not the op, but she seems busy and may not mind my contribution.
I canned peanuts once. Since I'm in Ohio and it's rare to get raw peanuts, I don't know your definition of "green boiled peanuts". The ones I got were dry, if that's any help.
Still eating them, so haven't done it recently, but as I remember, I boiled the peanuts for quite a while. An hr. and a half maybe? They weren't yet soft, but had a good start on cooking them.
I then put salt in the bottom of the jar. Can't remember the amount, but probably a T. or more in a qt. jar..
Then, I put the hot peanuts in the jar, covered with boiling water, and processed according to meat directions in the Ball Blue Book.
Sorry this is vague, but I didn't have a recipe and am going from memory. The peanuts are very good. I make sure to bring them to a rolling boil for a few minutes before eating.
We raise our own Spanish and Virginia peanuts ... We dig them when they are ready -- shake the dirt from them -- pull them from the plant itself -- wash them and put them in a large stock pot of boiling salt water.
How much salt [ I do the taste test ] when the water seems salty enough to suit me I add my freshly gathered clean peanuts. They have to boil a good two to three hours.
I will start testing them around 2.5 hours ... when the peanuts inside the hull are good and soft they are ready.
You can also leave them in the salt water and they will become more salty ... so if you like your desired result when you test them don't leave them in the water ... get them out then.
I was thinking though -- since they have been cooked for about three hours -- couldn't you just put the peanuts with the hot brine in your clean hot jars and put your rings and caps on and wait for them to seal ??? or maybe process them for like 20 minutes for pints and 25 minutes for quartes in your pressure canner at about 10lbs. of pressure ???
There isn't anything like a ice cold long neck and a bag of your own boiled peanuts. Sittin' on the back porch watchin the world go by.
