Yield: 1 servings
|3 pounds||To 6 lbs in shell Makes 1 quart|
1. Select fully mature peanuts.
2. Wash, drain, shell, and wash again. Sort by size.
3. Blanch small peanuts 1 minute; medium peanuts 2 minutes; large peanuts 3 minutes. Cool; drain well.
4. Tray freeze or pack into containers. Seal, label, and freeze.
5. Cook peanuts in water to cover until very tender, about 2 hours.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95