How To Can Boiled Peanuts

Four glass jars filled with boiled peanuts in liquid are arranged on a folded beige and gray-striped cloth, set against a white tiled background.

Canning boiled peanuts is a salty, tender Southern snack that’s easy to prepare at home and perfect for year-round enjoyment. Made with green peanuts, salt, and optional Cajun seasoning, this recipe delivers an irresistible flavor that’s ideal for sharing at parties or family gatherings. Enjoy a taste of Southern tradition whenever you like, just open a jar, heat in a saucepan, and enjoy!

Cuisine American

Prep Time 3 30

Cook Time 1 30

Total Time 5

Servings quarts

Calories 2591

Author Gina Dickson

Equipment

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.

Notes

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
Hot	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
Hot	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.

Serving Size & Suggestions

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!

Storage & Freezing

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.

Ingredient Substitutions

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.

Nutrition