Recipes

Recipes · Canned

Peanuts, Boiled, Canned

Canned · Instant Pot

Peanuts, Boiled, Canned
Prep 3 hrs 30 mins
Cook 5 hrs
Serves Servings: 6 quarts

Ingredients

  • 6 pounds peanuts, Fresh green peanuts in the shell – 1 pound per quart jar you want to can
  • 1 pound salt , pickling or canning
  • 6 teaspoons Cajun seasoning, optional – 1 teaspoon per quart jar
  • water

Directions

Prep the Peanuts

  1. Wash the peanuts and then soak the peanuts in the shell in fresh water for one hour.
  2. Discard the water, cover again with fresh cold water and soak for another hour. Then repeat again!

Sterilize the Equipment

  1. Sterilize the canning jars in boiling water for 10 minutes. Remove them and drain all the water.
  2. Sterilize the lids in a small pot of almost boiling water for 5 minutes. Use the magnetic lid lifter wand to pull them out.

Make Brine

  1. Combine one cup of salt with one gallon of water and heat on low heat. Keep it low so the water doesn’t boil off and keep heated until you are ready to fill the jars

Boil the Peanuts

  1. Heat water in a large pot until it boils. Add the peanuts and cook the peanuts at a simmer, just below the boiling, for ten minutes.

Add Peanuts to Jars

  1. Pack the hot peanuts into the sterilized jars. Be sure to leave a ½ inch headspace in each jar.
  2. Fill each jar with the boiling brine leaving a ½ inch space at the top. Remove any air bubbles.

Add your cajun seasoning if you’re using it.

  1. Wipe the rims of the jars and then add lids and rings. Tighten each snugly.

Pressure Cook the Peanuts

  1. Place the jars into the weighted gauge pressure canner with 4 inches of water in the bottom.
  2. Lock the lid on your pressure canner and heat on high. Allow the steam to escape through the vent for ten minutes to purge the airspace inside the canner
  3. After cooking for ten minutes, add the weight and close any openings to allow the pressure to build to 10 pounds.
  4. Once the gauge hits 10 pounds be sure to set your timer for 90 minutes. During this time, be sure to watch the heat to keep it at 10 pounds of pressure.
  5. When the processing time is over, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner lid.
  6. Lift the jars out of the water and let them cool on a towel without touching or bumping them.