Wash peanuts thoroughly in cool water; then soak in clean cool water for about 30 minutes before cooking.

Put peanuts in a saucepan and cover completely with water. Add 1 tablespoon salt for each pint of peanuts.

The cooking period for boiled peanuts varies according to the maturity of the peanuts used and the variety of the peanut. The cooking time for a "freshly-pulled" green peanut is shorter than for a peanut which has been stored for a time. The best way to prepare them is to cook them as soon as they are picked.

There is no firm method for cooking boiled peanuts. The shells of some peanuts absorb more salt than others, so it is best to begin with 1 tablespoon of salt per pint of peanuts. Then add more salt to taste later. The texture of the peanut when fully cooked should be similar to that of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then taste. If they are not salted enough, add more salt. Taste again in ten minutes, both for salt content and to see if peanuts are fully cooked. If not ready, continue tasting every 5 minutes until they have a satisfactory texture.

Drain peanuts after cooking, or they will continue to absorb salt and become over-salted.

To have boiled peanuts year round, you can freeze them. Package the cooled peanuts, without the brine, in moisture-vapor-proof freezer containers. Keep peanuts stored at 0 degrees F. or lower. When ready to eat, remove from freezer and thaw.

* You should use only green peanuts, which are peanuts that are pulled before they reach maturity. Green peanuts are only available in late summer or early fall.

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