Canned boiled peanuts are a delicious southern favorite. It’s quick and easy to can a big batch using fresh green peanuts, salt, some jars, and a pressure canner.
Why are boiled peanuts popular?
If you are from the south you know that summer brings boiled peanut stands, selling warm salty goodness in a brown paper bag. Our family likes them so much that at harvest time I canned boiled peanuts by the quart full so we could have the yummy snack all year long.
Are boiled peanuts healthy?
Peanuts are packed with healthy fats and high-quality protein however if you are watching your calorie intake they fairly high in calories.
- Calories: 567
- Water: 7%
- Protein: 25.8 grams
- Carbs: 16.1 grams
- Sugar: 4.7 grams
- Fiber: 8.5 grams
- Fat: 49.2 grams
- Saturated: 6.28 grams
- Monounsaturated: 24.43 grams
- Polyunsaturated: 15.56 grams
- Omega-3: 0 grams
- Omega-6: 15.56 grams
- Trans: 0 grams
What do boiled peanuts taste like?
Boiled peanuts are definitely an acquired taste but southerners take their traditional snack seriously. Some like their boiled peanuts mild and salty while others like theirs spicy cajun boiled. When you crack open the shell and pop out the peanuts they are a bit slimy in texture and very soft. They have a smooth creamy peanut flavor. Be sure and have a napkin nearby because the peanut juice tends to run down your arms to your elbows.
Do you eat the shell on boiled peanuts?
The really hardcore boiled peanut lovers will eat the shell however most people pop it open with their mouth or fingers and then take the peanuts out, discarding the shells. Be sure and have napkins or eat outside, it can get messy.
How to make home-canned boiled peanuts
Canning your own boiled peanuts is very easy but you must use a pressure canner because peanuts are a low acid food. The only thing else you will need for your canned boiled peanuts are green peanuts, figure one pound per quart jar, some canning salt, and spicy cajun seasoning if you want a kick to your boiled peanuts.
When canning I use an All American 921 Canner Pressure Cooker. It is a 21-quart size so I can get 7-quart jars or 19-pint jars double-stacked processed at one time. Using a canner can make a person a little nervous but I have found with this All American I feel completely comfortable and always have great success with the end product. It’s durable, safe, and easy to clean. It is a heavy canner so if you are a Prime member using Amazon for free shipping is a good idea.
Do you eat boiled peanuts hot or cold?
After you can up your own be sure and serve them the southern way. Take off the canning seal, warm them up in the microwave for a minute then scoop them out of the juice into a paper bag.
For more great canning recipes be sure to print these.Print
Canned boiled peanuts are a delicious southern favorite. It’s quick and easy to can a big batch using fresh green peanuts, salt, some jars and a pressure canner..
- Wash and select fully mature, but still green peanuts. They must not be roasted or already cooked or dried. Fully mature peanuts do not make good quality boiled peanuts; rather raw or “green” ones are used.
- Soak the peanuts in the shell in fresh water for one hour.
- Discard the water, cover again with fresh water and soak for another hour.
- Repeat this soaking process one more time for another hour. This makes a total soaking time of three hours, using fresh water each time.
- Put the canning jars in boiling water for 10 minutes to sterilize. Remove and drain.
- Put lids in a small pot of almost boiling water for 5 minutes, then use the magnetic lid lifter wand to pull them out.
- Combine 1 cup of pickling salt or kosher salt with 1 gallon of water. Set this on a burner on low heat (so it does not boil away) until you are ready to fill the jars
- Get a very large pot of boiling water going, enough to hold all the peanuts you plan on canning and room for extra water. Then parboil (simmer just below the boiling point) the peanuts for 10 minutes in fresh water and drain.
- Pack the hot peanuts into hot jars, leaving ½ inch head space
- Fill each jar to ½ inch from the top with boiling brine (1 cup salt per gallon of water). Remove any air bubbles.
- Add 1/2 to 1 teaspoon of cajun seasoning, depending on how spicy you like it. (optional)
- Wipe the jar’s rims, put the lids on then the rings and tighten them snugly. Place the jars into the weighted gauge pressure canner with 4 inches of water in the bottom. Please follow your own canner’s instruction book on how to use a canner.
- Lock lid on pressure canner, put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner
- After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds
- Once the gauge hits 10 pounds, set your timer for 90 minutes, controlling heat to keep at 10 pounds pressure.
- When processing time is over,t urn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner lid
- Lift the jars out of the water and let them cool on a towel, without touching or bumping them.
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