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Wednesday, August 3, 2011

Boiled Peanuts

Putting up boiled peanuts has been a part of my life since I was a little girl living in Camilla, Georgia.  My mother would boil the peanuts, drain the water off of them, and then pour them out onto bath towels that had been placed on the kitchen table.  My daddy, brother, sister, and I would help to bag them into small paper bags.  We would then drive into town and our brother would sell the boiled peanuts to people in town. 

Phillip and Brent love their boiled peanuts when football season rolls in.  Phillip is serious about getting the best green peanuts that he can find for his boiled peanuts.  For several years now, he has been buying his green peanuts from McNeil Farms in Dothan.  He usually buys them in early to mid September.  He likes for the peanuts to be filled out and prefers Valenzia green peanuts. 

I bought two 40 qt. industrial kitchen pots from Moore Restaurant Equipment in Dothan for Phillip to boil his peanuts in.  They will each hold 1/2 bushel of peanuts, so he is able to cook a bushel of peanuts at the time.  He pours l/2 bushel of peanuts in each pot and then fills the pot with water up to about six inches from the top.  He then places the pots on a gas cooker and brings the water to a boil.  Once the water  is at a rolling boil, he lets them cook for one hour.  He then cuts off the fire and adds one box of salt per pot.  He stirs each of the pots and then lets them cool for 30 min.  They will be absorbing the salt and he checks them for taste.  When they reach the desired salty taste, he adds a bag of ice to each pot.  This will stop the cooking process.  He dips the peanuts out with his hand and this strains the water.   He places the peanuts in a quart freezer bag and they are ready to be placed in the freezer. 

Note:  The reason that you put the salt in last instead of when you begin cooking the peanuts is that they will not boil over.  Also, the peanuts will not absorb the salt until they begin cooling down.

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