Green Peanuts in the Shell
You will hot pack the peanuts. Select fully mature, green peanuts, clean and wash. Soak in fresh water for one hour. Discard water, cover with fresh water and soak for another hour. Repeat this soaking process one more time, for a total soaking time of three hours, using fresh water each time.
Parboil the peanuts for 10 minutes in fresh water and drain.
Pack the hot peanuts into hot jars, leaving ½ inch headspace. Fill jar to ½ inch from the top with boiling brine (1 cup salt per gallon of water). Remove air bubbles. Wipe jar rims. Adjust lids.
Process in pressure canner.
Table 1. Recommended process time for Green Peanuts in a dial-gauge pressure canner |
| Canner Gauge Pressure (PSI) at Altitudes 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 | 45 min | 11 lb | 12 lb | 13 lb | 14 lb |
Quarts | 50 | 11 | 12 | 13 | 14 |
Table 2. Recommended process time for Green Peanuts in a Weighted-gauge pressure canner |
| Canner Gauge Pressure (PSI) at Altitudes of |
Style of Pack | Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
Hot | Pints | 45 min | 10 lb | 15 lb |
Quarts | 50 | 10 | 15 |
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