Well, it's that time of year again. I spotted raw peanuts at Winn-Dixie, so that means I pretty much HAVE to make boiled peanuts! Bonus: THEY WERE ON SALE.
Two years ago, I made Cajun boiled peanuts, so, this year, for my first batch (of many), I decided to just do plain ol' salty boiled peanuts. I wrote up a pretty long intro about boiled peanuts in my last post, and, since I'm feeling extra lazy (I'm such a horrible blogger!), you can go there if you really want the history of boiled peanuts.
As always with boiled peanuts, the key is to get raw or "green" peanuts. Raw peanuts are simply fresh (green) peanuts, which have been dried, where "green" peanuts have NOT been dried. Fresh is GREAT, but usually I can only find them raw (dried). Luckily, dried can be every bit as good as fresh (like with pretty much any bean); you'll just have to soak them beforehand.
adapted from Southern Living
2 lbs dry "raw" peanuts
1/2 - 3/4 cup table salt
Soak the peanuts in water to cover by several inches for at least 8 hours. I usually soak my peanuts overnight, and start preparing/boiling them in the morning.
Place the peanuts in a large stock pot and cover with 4 1/2 quarts of water. Add the salt. I like to start with 1/2 cup, then add more later on if needed. Generally, the rule of thumb is 1 cup of salt for every gallon of water, but I find this can make the peanuts too salty. If you like your boiled peanuts really salty, go for it! :)
Bring to a rapid boil over high heat. Reduce the heat to medium-low, cover, and simmer for 4-6 hours or until the peanuts are tender but not mushy. Stir occasionally, and add water as needed to keep the peanuts covered.
Once done, remove from heat and let stand for 1 hour before eating; this allows the peanuts to soak up the brine as it cools. As with the Cajun boiled peanuts, these can be refrigerated, just drain off the liquid first!
For longer storage, simply drain the peanuts, let cool, then freeze in air-tight containers or freezer bags! When ready to eat, you can thaw them in the fridge overnight, in the microwave, or in hot water.
NOTE: I've read online and in one of my canning books, that boiled peanuts can be canned. I've never tried this (since, honestly, boiled peanuts don't last too long around here, plus I try to avoid pressure canning in favor of boiling-water baths when possible), so take what you will from this...
Place peanuts in prepared canning jars and fill with hot brine, leaving 1/2" of headspace. Do not place any lids/rings on the jars. Place the jars in a stockpot filled with enough boiling water to come up to halfway up the height of the jars (do not submerge them completely, obviously) and boil for 10 minutes. THEN, add the lids/rings, and process in a pressure canner for 45 minutes at 10 lbs of pressure.