Canning Raw Peanuts in Jars

My mother-in-law used to can raw peanuts in jars. How is this process done?

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Jan 07, 2013

Canning Raw Peanuts (part 1)
by: Bret

Since peanuts are legumes, treat them as you would beans. Disclaimer: I have never canned raw peanuts.

The following is based on "Selecting, Preparing and Canning Vegetables Beans or Peas - Shelled, Dried: All Varieties" from the USDA and the National Center for Home Food Preservation guidelines.

First read "Using Pressure Canners". If this is your first time canning read "Principles of Home Canning".

You will need a pressure canner, which is a pressure cooker and jar rack large enough to hold the jars. Peanuts must be pressure canned due to their non-acidic ph. Failure to pressure can peanuts or beans can lead to anaerobic bacteria growth which is dangerous.

First wash and boil your canning jars and lids to sterilize them.

Rinse the raw peanuts several times in cool water. Change the water 3 or 4 times, until it runs clear.

You don't say whether you wish to can green raw peanuts or dried raw peanuts. The difference in the two types of raw peanuts is their moisture content. Green peanuts are freshly dug and contain about 35% to 50% moisture. Dried peanuts have been carefully dried to 10% moisture.

The difference in canning the two types of raw peanuts is that dried peanuts or beans must be re-hydrated prior to canning.

Begin re-hydrating the dried peanuts by first soaking them in water, in the refrigerator, for 12 to 18 hours. Drain the water.

Place the partially re-hydrated dried peanuts in a pot of boiling fresh water for 2 minutes. Remove the pot from heat and let them soak for 1 hour. Drain the water again.

If they are green raw peanuts you may skip the two re-hydration steps above.

Cover the hydrated peanuts with fresh water and boil them for 30 minutes.

You may place 1/2 teaspoon salt into each pint jar, 1 teaspoon salt per quart jar. The salt is optional.

Fill each jar with the hydrated peanuts and cooking water, leaving 1 inch space at the top.

Wipe the edge of the jars with a clean towel or paper towel.

Jan 07, 2013

Canning Raw Peanuts (part 2)
by: Bret

Place the lids and ring bands on the jars. Put 2 to 3 inches of water in the pressure canner. Using a jar lifter place the filled jars, fitted with lids and ring bands, on the jar rack in the pressure canner. Keep the jars level at all times to prevent spillage into the lid sealing area.

"Air is trapped in the closed canner during the process. Air trapped in a pressure canner lowers the temperature obtained for a given pressure (for example, 10 or 15 pounds pressure) and results in under processing. To be safe, USDA recommends that all pressure canners must be vented 10 minutes before they are pressurized.

To vent a canner, leave the vent pipe (steam vent) uncovered (or manually open the petcock on some older models) after you fill the canner and lock the canner lid in place. Heat the canner on high until the water boils and generates steam that can be seen escaping through the open vent pipe or petcock. When a visible funnel-shape of steam is continuously escaping the canner, set a timer for 10 minutes. After 10 minutes of continuous steam, you can close the petcock or place the counterweight or weighted gauge over the vent pipe to begin pressurizing the canner."

Process for dial gauge pressure canner

Pints 75 minutes
0 - 2,000 ft altitude 11 lb
2,001 - 4,000 ft altitude 12 lb
4,001 - 6,000 ft altitude 13 lb
6,001 - 8,000 ft altitude 14 lb

Quarts 90 minutes
0 - 2,000 ft altitude 11 lb
2,001 - 4,000 ft altitude 12 lb
4,001 - 6,000 ft altitude 13 lb
6,001 - 8,000 ft altitude 14 lb

Process for weighted gauge pressure canner

Pints 75 minutes
0 - 1,000 ft altitude 10 lb
Above 1,000 ft altitude 15 lb

Quarts 90 minutes
0 - 1,000 ft altitude 10 lb
Above 1,000 ft altitude 15 lb

After the recommended time and pressure, remove the pressure canner from the heat, and let it depressurize. After the canner is depressurized, let it sit for 10 minutes, and carefully remove the lid.

Use a jar lifter to remove the jars from the pressure canner. Do not tilt the jars. Carefully place them on a towel or cake cooling rack. Do not place the jars on a cold surface.

Let the jars sit undisturbed while they cool, which takes about 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.

Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use these first.

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