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How do I? ...Can Nuts

Selecting, Preparing, and Canning Nuts

Green Peanuts in the Shell

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Hot Pack – 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. Then 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 a Dial Gauge Pressure Canner OR in a Weighted Gauge Canner at the following pressures dependent upon altitude:

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
Hot	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
Hot	Quarts	50	10	15

This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

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