Green Peanuts — NCHFP
Tested NCHFP method for pressure canning fully mature green peanuts in salted brine.
Ingredients
Green peanuts
- fully mature green peanuts cleaned and washed
- 1 cup canning or pickling salt per gallon of water for boiling brine
- fresh water for soaking and parboiling
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- As needed Canning jars Pints or quarts; quantity depends on peanut yield.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Select fully mature green peanuts. Clean and wash them.
- Soak peanuts in fresh water for 1 hour, then discard the water. Cover with fresh water and soak another hour. Repeat once more, using fresh water each time, for a total soaking time of 3 hours.
- Cover with fresh water, parboil for 10 minutes, and drain.
- Pack hot peanuts into hot jars, leaving 1/2-inch headspace.
- Prepare boiling brine using 1 cup salt per gallon of water. Cover peanuts with boiling brine, maintaining 1/2-inch headspace. Remove air bubbles, wipe rims, and apply lids.
- Pressure process pints for 45 minutes or quarts for 50 minutes.
- Dial-gauge pressure: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted-gauge pressure: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
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Recipe Notes
Safety status: tested. Pressure canning is required. Use the tested hot-pack procedure, 1/2-inch headspace, jar sizes, processing times, and altitude-adjusted pressures. Source: National Center for Home Food Preservation; extracted from So Easy to Preserve, 6th ed. (2014), University of Georgia Cooperative Extension.
Exact source: https://nchfp.uga.edu/how/can/canning-nuts-and-nut-products/peanuts-green/