Boiled Green* In Shell Peanuts

Wash in-shell peanuts thoroughly in cool water. Place the peanuts in a suitable sauce pan and cover with a medium brine (10 ounces salt to one gallon of water). Boil covered for 45 minutes or until the kernels are tender. Taste test for preferred saltiness. (Allow peanuts to sit in brine to increase saltiness; drain as soon as desired degree of saltiness is achieved.) The peanuts are ready for shelling and eating immediately or they may be held in refrigerator for as long as five days.

*freshly harvested
 

Boiled Peanuts (Using Dry Raw Shelled Peanuts)

Put 1 pound raw shelled peanuts in a 3 quart crock pot. Fill pot with water. Allow peanuts to soak 8 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot is filled. Add salt to taste*.

Cook peanuts on low for 8 hours and then on high for 1 1/2 hours or medium for 4 1/2 hours. Drain.

*Try 4 to 5 tablespoons of salt; taste toward end of cooking time. Add more salt if taste dictates and allow to cook for about one hour more.

 
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