Canning Boiled Peanuts

by Charlie
(Brooklyn, New York)

I want to sell Boiled Peanuts at my local flea market, but think they would sell better canned.


How long do they last canned?
Do I need to refrigerate them during storage? Would you suggest Ball jars or something else?

Any other hints or pointers that you might have would be wonderful. I just started my research phase so I won't put anything into action until the fall.

Comments for Canning Boiled Peanuts

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Aug 21, 2011
 Canning Boiled Peanuts
by: Bret

Charlie,
I have never canned boiled peanuts thus I refer you to this page about canning boiled peanuts.

You must use a pressure canner since peanuts are a non acidic food. It is dangerous to can boiled peanuts without using a pressure canner due to the risk of botulism.

"Growth of the bacterium Clostridium botulinum in canned food may cause botulism — a deadly form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years. When ideal conditions exist for growth, the spores produce vegetative cells which multiply rapidly and may produce a deadly toxin within 3 to 4 days of growth in an environment consisting of:

a moist, low-acid food
a temperature between 40° and 120°F
less than 2 percent oxygen

Botulinum spores are on most fresh food surfaces. Because they grow only in the absence of air, they are harmless on fresh foods." "Botulinum spores are very hard to destroy at boiling-water temperatures; the higher the canner temperature, the more easily they are destroyed. Therefore, all low-acid foods should be sterilized at temperatures of 240° to 250°F, attainable with pressure canners operated at 10 to 15 psi."

Pressure cookers are also useful for boiling dried raw peanuts.
Jun 29, 2012
 Canning boiled peanuts - type of canner
by: Anonymous

Do you have to use a pressure canner if you are canning peanuts that have already been cooked (boiled)?
Jul 01, 2012
 Type of canner for boiled peanuts
by: Bret

Yes, for safety you must pressure can boiled peanuts. Peanuts are a low acid food. Use a pressure canner, or risk botulism.
May 12, 2014
 Dangerous myths regarding canning boiled peanuts
by: Boiled Peanut World

Boiled Peanut World is concerned about recent submissions regarding canning boiled peanuts in a water bath, without pressure.

In order to prevent botulism it is imperative that boiled peanuts be canned inside a pressure canner. Botulism is a potentially fatal paralytic illness caused by a toxin produced by the bacteria Clostridium botulinum.

Myth: You do not have to use a pressure canner to can boiled peanuts.
Truth: Boiled peanuts, and other low acid foods must be canned in a pressure canner to prevent botulism.

Myth: Pressure cookers only serve to shorten cooking time, and are extremely dangerous.
Truth: Pressure cookers, and pressure canners raise the cooking temperature above that of boiling water. Boiling water is not hot enough to destroy Clostridium botulinium during canning. Modern pressure cookers, and pressure canners are safe when use according to the manufacturers' directions, and feature multiple safety mechanisms.

Myth: You can water bath can almost anything, which is basically making a bunch of little pressure cookers of your jars but limiting temp and pressure considerably.
Truth: A canning water bath is not "basically making a bunch of little pressure cookers". The tempertures developed in the jars is too low to destroy Clostridium botulinium during the canning process.

"Home-canned vegetables are the most common cause of foodborne botulism outbreaks in the United States."

"Clostridium botulinum bacteria are the main reason why low-acid foods must be pressure-canned to be safe."

Learn more about canning low acid foods, and botulism.
Oct 02, 2014
 Canning boiled peanuts
by: Anonymous

Can you boil the peanuts first and then can them in jars?
Oct 05, 2014
 Canning boiled peanuts
by: Bret

Anon,
The time required for pressure canning boiled green peanuts is about 45 to 50 minutes. If the peanuts are already boiled, the additional pressure canning time will make the boiled peanuts softer, and possibly mushy.

Please refer to this page regarding canning boiled peanuts.

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