Canning boiled peanuts is a classic Southern tradition that lets you enjoy salty, tender, perfectly seasoned peanuts any time of year. If you grew up in the South, you know the thrill of finding a roadside stand serving hot boiled peanuts in a paper bag, there’s nothing like it!
The best part is, you can recreate that experience at home with just a few simple steps, preserving that salty, satisfying flavor for parties, road trips, or a quiet snack with friends and family.
Gina’s Notes For Making Canning Boiled Peanuts
It might seem like a crazy snack if you are not from the south, but I challenge you to try boiled peanuts. They have a salty, savory Southern flavor and buttery-soft texture, making them a true crowd-pleaser for any gathering or game day. Canning your own is easy, so you can do this confidently even if you’re new to canning. I love how it gives you a taste of summer all year long. Canning at harvest time means no more missing out once green peanuts disappear from the market. Plus, it’s budget-friendly: just a few ingredients, and you’re set! You can prep a big batch beforehand, and you’ll be surprised by how easy it is to customize the spice level. If you like things a little spicy, Cajun seasoning is a must-try! For an easier version, check out how to make Southern Instant Pot Boiled Peanuts, or my Crock Pot Boiled Peanuts. a fast and flavorful method that captures the same taste in under two hours
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe
- Choose the right peanuts: Fresh green peanuts work best; they’re tender and absorb flavor quickly.
- Soaking matters: Allow a full 3-hour soak, changing the water each time. It makes all the difference for soft, salty peanuts.
- Equipment: You will need a pressure canner (not just a pressure cooker like the Instant Pot), canning jars, lids, and basic canning tools.
- Pre-measure everything: It keeps the process smooth and quick once you start boiling and canning.
Common Mistakes When Making This Recipe
- Using the wrong peanuts: Roasted or dried peanuts won’t work; they never get soft enough.
- Skipping the soak: Your peanuts may stay tough or bland if you rush the soaking step.
- Not using enough salt: The brine must be salty enough for full flavor.
- Not releasing air bubbles: Skipping this will cause liquid loss in your jars and could affect the seal.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Fresh green peanuts in the shellLocal farmers’ markets are your best bet during harvest, or you can order online if needed. Raw, dried peanuts can be used, but require a much longer boil.
- SaltPickling or canning salt dissolves cleanly and keeps the brine clear. Kosher salt works in a pinch.
- Cajun seasoning (optional)For those who love a spicy kick, Tony Chachere’s or your favorite Creole blend adds so much flavor!
- WaterYou’ll need enough to soak, boil, and make your brine—plan for at least a couple of gallons.
How To Can Boiled Peanuts
Prep and Soak the Peanuts
Sort and rinse the green peanuts well. Place them in a large bowl, cover with fresh water, and soak for one hour. Drain, refill with fresh water, and repeat two more times (three hours total). This soaking step softens the shells so they soak up all that salty goodness. While the peanuts soak, sterilize your canning jars.
Par Boil Peanuts
Fill a large pot with water, enough to fully submerge peanuts. Add soaked peanuts, bring the water and peanuts to a boil, and then immediately turn down to a simmer. Simmer the peanuts for 10 minutes. And then drain the peanuts. While the peanuts are simmering, in another pot make a salty brine of boiling water.
Make A Brine
While the peanuts are simmering, in another pot make a salty brine of boiling water. Get your canner filled with water. Here is a setup in my kitchen just before I start filling the jar.
Fill the Jars
Pack hot, parboiled peanuts into your hot jars, leaving ½ inch headspace at the top. Pour in the hot brine to cover, again leaving ½ inch headspace. If you want spicy peanuts, add Cajun seasoning (about 1 teaspoon per quart jar). Use a non-metal utensil to remove air bubbles, and wipe jar rims clean.
Process in a Pressure Canner
Seal jars with lids and rings until fingertip tight. Load jars into your pressure canner (not an Instant Pot or water bath canner—peanuts are a low-acid food and need full pressure canning for safety). Process quarts at 10 pounds pressure for 90 minutes (adjust for altitude if required). Let the pressure come down naturally before removing jars.
Jump to the recipe card for the time and weight chart for pressure canning peanuts.
No, pressure canning is required for food safety; water bath canning does not reach a safe temperature for low-acid foods like peanuts.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Boiled peanuts are naturally gluten-free and dairy-free. For less sodium, reduce the salt and rinse before serving.
Flavor Enhancements: Try adding bay leaf, crushed red pepper, or even Old Bay seasoning for a different twist.
Add-In Options: Smoked paprika, garlic cloves, or lemon zest can create a signature batch.
Simple Substitutions: Kosher salt works if you can’t find pickling salt. Omit Cajun seasoning for classic flavor, or swap in Creole or BBQ spice blends.
Serving Tip: If you want to turn your leftovers into something unexpected, try the Creamy Boiled Peanut Hummus Recipe. It’s a delicious transformation of salty peanuts into a smooth, garlic‑lemon dip perfect with crackers or veggies
How do you serve canned boiled peanuts?
Before serving, I suggest you pour the boiled peanuts and their brine into a pot. Bring just to a boil and serve. For a classic presentation, serve your hot boiled peanuts in a plastic bag lined with a brown paper bag. This is the roadside classic boiled peanut snack.
Storage and Reheating Instructions
- Store sealed jars in a cool, dark place for up to 1 year.
- After opening, refrigerate and eat within 5 days.
- If you have some jars that do not seal or you don’t want to can your boiled peanuts, be sure to visit my guide on How To Freeze Boiled Peanuts.
Favorite Canning Supplies
Southern Hospitality and Canned Boiled Peanuts
If you want to have a little fun with your hospitality, boiled peanuts are a must! They’re perfect for game day, backyard barbecues, or just kicking back on the porch with friends. Canning boiled peanuts is a classic Southern tradition that captures the spirit of true hospitality in every salty, tender bite, and honestly, there’s something extra fun about sitting together, peeling peanuts outside, and tossing the shells right on the ground. It’s casual, it’s joyful, and it’s all about sharing good times and making memories, Southern-style.
- Fellowship Over Perfection: Don’t stress if things get a little messy, paper bags, napkins, and shells on the table just mean folks feel at home and are enjoying themselves!
- Prep-Ahead Tip: Boil and can your peanuts a few days before. Reheat with their brine just before guests arrive, so you’re free to enjoy the party and greet everyone at the door.
Hospitality Challenge
This week, invite a neighbor or new friend over for a casual snack, boiled peanuts, southern sweet tea, and good conversation. Use it as an opportunity to ask about their story and share a bit of yours, letting simple Southern hospitality open the door to real friendship.
How To Can Boiled Peanuts
Ingredients
- 6 pounds peanuts, fresh green peanuts in the shell, not roasted or dried; use about 1 pound per quart jar
- 1 pound salt, pickling or canning salt is best
- 6 teaspoons Cajun seasoning, optional, 1 teaspoon per quart jar, adjust to taste
- Water, enough to soak, parboil, and make brine
Instructions
Prep the Peanuts
- Sort and wash peanuts in the shell. Use only raw, fresh green peanuts; never use roasted or cooked ones.6 pounds peanuts
- Place peanuts in a large bowl and cover with fresh water. Soak for 1 hour. Drain.
- Repeat soaking with fresh water 2 more times, for a total of 3 hours soaking.
Sterilize the Equipment
- Place empty canning jars in a large pot of boiling water for 10 minutes. Remove and let drain upside-down.
Make the Brine
- Mix 1 cup pickling salt with 1 gallon of water in a large pot. Bring it to a boil.
Parboil the Peanuts
- Fill a large pot with water, enough to fully submerge peanuts.
- Add soaked peanuts, bring the water and peanuts to a boil, and then immediately turn down to a simmer. Simmer the peanuts for 10 minutes. and then drain the peanuts.
Fill the Jars
- Pack hot, parboiled peanuts into hot jars, leaving about ½ inch of space at the top.
- Pour boiling salt brine water into each jar until peanuts are covered, still leaving ½ inch headspace.
- Add ½ to 1 teaspoon Cajun seasoning per jar, if using.
- Run a clean knife or chopstick around the inside of each jar to release any trapped air bubbles.
- Wipe jar rims with a clean, damp cloth. Place lids and screw on rings until finger-tight.
Fill the Canner
- Place filled jars into your pressure canner with about 4 inches of water at the bottom. Be sure to follow your canner’s instructions.
- Lock the lid, heat on high, and let steam vent for 10 minutes.
- Put the weight on and bring pressure to 10 pounds (check your canner’s instructions for weight and altitude).
Process Jars
- See the chart in the notes below for processing time and weight.
- Turn off heat and let canner cool naturally until pressure is zero.
- Carefully remove jars and let cool undisturbed on a towel for 12 hours.
Check the Seals
- After the jars have cooled and rested for 12 hours, remove the metal screw bands (rings) from each jar. Gently press the center of each lid; if the lid does not flex up and down and feels firmly sealed, your jar is properly sealed and ready for storage. However, if any lids pop or move, refrigerate those jars and eat the peanuts within a few days.
Prepare Jars for Storage
- Use a damp cloth to clean any sticky brine or residue from the jars and lids. Label each jar by writing the date and contents on the lid. Store the jars in a cool, dark place such as a pantry, cupboard, or basement, and avoid direct sunlight or extreme temperature changes. Shelf life is one year.
Gina’s Notes and Tips
| Recommended process time for Green Peanuts in a dial-gauge pressure canner | ||||||
| Canner Gauge Pressure (PSI) at Elevations of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot | Pints | 60 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 min | 11 | 12 | 13 | 14 | |
| Recommended process time for Green Peanuts in a weighted-gauge pressure canner | ||||||
| Canner Gauge Pressure (PSI) at Elevations of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft | ||
| Hot | Pints | 60 min | 10 lb | 15 lb | ||
| Quarts | 90 min | 10 | 15 | |||
Ingredient Notes
- Fresh green peanuts are just-harvested and not dried. If using raw, dried peanuts, follow a longer cook time.
- Pickling salt dissolves better and avoids cloudy brine, but kosher salt works too.
- For spicier peanuts, use Cajun seasoning or try Old Bay or Creole seasoning.
- Each quart jar yields about 2–3 snack servings (1 cup each).
- Serve warm or at room temperature. Great for parties, tailgates, or road trips!
- Store unopened canned boiled peanuts in a cool, dark place for up to 1 year.
- After opening, refrigerate and eat within 5 days.
- Freezing: Boiled peanuts (removed from jars) can be frozen in freezer bags for up to 6 months. Thaw and reheat gently in hot water or the microwave.
- Salt: Kosher salt can be used if pickling salt is unavailable.
- Cajun seasoning: Omit or swap with another favorite seasoning blend.
- Fresh vs. Frozen Peanuts
Fresh green peanuts yield the best texture but are only available in late summer and fall. - Raw, dried peanuts are easier to find year-round but require longer cooking.
I can’t wait to try these!
They are great to have on hand throughout the winter. I just pour them in a pan on the stove and reheat them. I also use them to make boild peanut hummus, crazy as it sounds. It’s so good.
We really love boiled peanuts unfortunately here in New England they aren’t exactly available.
I have a question about reheating them. I was always told to never do that, they could make you deathly ill. From your writing I assume that isn’t the case. Is there any truth to what I’ve always been told?
Well, Jen, I have never heard this. The folks I know that sell boiled peanuts on the roadside stands make a huge pot at home during the week. Then they bring them to their stands, heating them up, and pack them in brown paper bags to sell. But you have got me thinking. I know some people are super sensitive to a mold that is in peanuts. I’m going to do some research and then add your question to my three boiled peanuts posts. Thanks for asking.
Is the nutritional content on one cup of shelled or unshelled peanuts?
A suggestion: There is a phrase that says “If you use these (green peanuts) too can with you must use a pressure cooker”. To be clear, does it not need to say pressure canner?
Sara, Thanks for pointing this out. I went in and rewrote some of the information to hopefully make it clearer. Also, I pointed out at the top the difference between a pressure canner vs an Instapot Pot (pressure cooker)
Take a peek at the green vs raw description now under the title, What kind of peanuts do you boil?
Dear Gina, Thank you for this excellent post. I am trying to recreate something my mother used to make when I was growing up. I have read that Valencia peanuts are good for boiling although there was no explanation as to why. From what you wrote, I would assume it has moisture content well suited to absorbing the flavors in the brine but I am merely guessing. I was startled to see boiled peanuts in paper bags in South Carolina stands around Charleston when I visited there. I had not seen boiled peanuts since the Seattle Pilots played in the old wood Sicks Stadium. The peanuts brought back childhood memories growing up in Seattle. Boiled peanuts are enjoyed in my parents’ culture too. Any words of advice will be much appreciated!
I have contacted the GA Peanut Commision with your question. If I get an answer I will share the information.
While there are several varieties of peanuts grown in the US, the two that are used frequently for boiling are the Valencia and Runner varieties. While Valencia is considered the gourmet variety for sweetness, the Runner is far better for boiling, especially when available green, straight from the field!
David, I am so glad you shared this info on the best boiling peanuts. I don’t know what variety of peanuts I have used when canning boiled peanuts. I am allowed to glenn farmers fields near a family dairy farm in Burke County. I will add this to this post and my slow cooker boiled peanuts and Instant Pot boiled peanuts posts. Also, do you have any suggestions to add to my How To Freeze Boiled Peanuts post?
Help. Probably will be too late. I did not weigh all my peanuts I bought a 24 pound box removed 6 pounds for another recipe. Well my canner is full with 20 jars and I still have that much more to go, they have been soaked and boiled 10 minutes. Should I cut the time back when I can get them into the canner, it will be a few hours before I will have a free canner. I think the company sent me more than I ordered I don’t want them too mushy.
I’m sorry I did not see this right away. I was actually at the SC state farmers market yesterday buying cases of produce for canning. I even got some green peanuts! Peanuts are a low‑acid food, and the time in the pressure canner isn’t just about finishing the cooking, it is what makes them safe to store. Food safety specialists stress that you must use the full processing time and pressure to destroy botulism spores
NOTE* To keep your peanuts from becoming too soft, you can cut the pre‑boil to about five minutes or freeze the extras instead of canning them. Hold the batch you have boiled in its brine until your canner is free, or refrigerate it if you need to wait several hours or the next day. When you’re ready to can, use the full time recommended for your peanut type and altitude. I let me cans warm up slowly before I build pressure if they are cold from the fridge though. That way you get tasty peanuts and peace of mind about safety.
I followed your recipe however I could only find raw peanuts in a 2lb, 5lb 25lb or 50lb bag. I chose the 5lb bag. I have 12 quarts of boiled peanuts. If you get 6 qts from 6 lbs how did I get 12 from 5?
That’s a great question, and I bet I know what happened. My recipe calls for peanuts in the shell (6 pounds in-shell peanuts yields about 6 quarts). If the bag you bought was raw shelled peanuts, that’s a totally different story, since you’re not paying for shell weight anymore, just nut meat. Five pounds of shelled peanuts goes a lot further than 5 pounds in the shell, easily explaining why you ended up with 12 quarts instead of 5-6.
Can you check your bag and let me know if it said “shelled” or “in-shell”? That’ll help me add a clarifying note to the post so other readers don’t run into the same mix-up. Either way, sounds like you’re set for a good while of boiled peanuts!
I AM NOT STUPID! THEY ARE RAW IN SHELL! SEE ATTACHED PHOTO