Hope you and your family had a wonderful Thanksgiving feast. We sold our house Wednesday but all of the properties we've been looking at to purchase are missing adequate gardening areas. With time and a great pinch of luck the right spot will become available and after next season I'll be able to share my new garden with you. Already wishing I could bring the soil I've spent so long developing to the new home. I think one could grow anything on Earth in it. As always, love your videos and we hope you keep making them.
Thank you James! I hope you & yours had a wonderful holiday as well! I truly hope you find a place with a wonderful garden spot. I can imagine how difficult it must be to leave your current home & garden- building great garden soil is truly a labor of love. Best wishes in your search!
Love me some peanuts with an ice cold beer. I buy the 3lb bag of unsalted from Menards. But the way you went about it must be more rewarding. Great video as always. Enjoy the Holidays. And may you and your family have a Merry Christmas. Cheers!
Wow ! A delicious feast to me & my family . I like brined and roasted peanuts very much , we eat it with jaggery particularly at night in beds in cold winter while watching TV . Your eating habits are just alike of us , sometime I feel , we are relative of each other as a human ok thank you remember me in your prayers !
Very nice! How is the flavor on those varieties? I've been eating store bought unsalted, which I find to have a certain sweetness to them. Added bonus that the Jays in the neighborhood follow me cuz they know I will share with them. I would think peanuts would store for longer periods after salting and roasting so good to know that little tidbit.
I had no production on the Texas Red & White, so I can't speak to that one. I found that both the Schronce's Deep Black & Tennessee Red Valencia had a richer, more complex flavor than most grocery store peanuts... but they were lacking some of that sweetness you speak of, which I also enjoy and missed having. Of the 2 I preferred the Red Valencia for snacking.
Hi Jenna! You mean we don't need a spinning metal drum and a dancing monkey??? This is an excellent video and yes folks, abide by her rule of an air tight storage method. Here on the humid side of the Big Island of Hawaii it's a delightful dry evening of 73 degrees in my bedroom/office and the humidity at 9:30 pm is 77%. All of my dry spices go bad from the minute I open and unseal them unless I store them in the frig in a Ziplock bag. My clothes are always a challenge to stay odorless unless you have a closet with a dehumidifier. And my poor expensive custom Fodera, Alembic, Ken Smith basses on and on suffer immensely. And the funny thing is there isn't a single store in town including Safeway that stocks Hoody's or other peanuts in the shell anymore. Boiled peanuts are popular here for pupu's at happy hour so some stores sell raw peanuts in the shell. Thank you Jenna!!!
Ahhhhhhh, 3-4 days for them to dry (without a dehydrator).I've been trying to roast them dry with no luck.Guess I'll have to be more patient.Great video, thanks!
Hi Raul- unfortunately, it is not a calphalon pot. My best guess is it is cast aluminum and quite old, as it came as a hand-me-down from grandparents and no telling how long they had it!
@@scottbraun8950 How long did you boil, for the whole 6 hours? Or just boil for 20 minutes and soak for 6 hours? I ask because in my youth I visited W. Africa and roadside vendors sold what sounded like 'patched peanuts' - these were home processed groundnuts which had been salted'n'roasted and sold in a small brown bag . They were flippin' delicious! I'm hoping this is what Jenna is prompting us to make. 😜
@@edelgyn2699 So, my last batch turned out good! I only boil the water long enough to have a rolling boil going and all the salt dissolved, took it off the heat added the nuts and soaked them overnight. Next day I drained them, put them on my dehydrator for the day then roasted them after they were dry.
Just what I needed to know, thanks! I'm trying peanuts for the first time this year, so I'm a sponge when it comes to learning about them. I like them green, but they'll keep longer if I roast them. Any idea how long they'll last if I vacuum seal them; green or slightly roasted? Love your kitchen BTW; it has a nice rustic feel to it.
Thanks! I've not tried to keep them green- but I'd be tempted to vacuum seal and then refrigerate or freeze them. I'm afraid if you don't keep them cold, they'll just get moldy.
Did anyone ever here try roasting harvested peanuts without letting them dry out first... I.e. Straight from harvest and cleaning them to roasting them?
Let me kind of answer my own question... However, I do not roast my peanuts with this brine method. I.e. after the harvesting and subsequent hang drying the peanuts in their shells, hanging from sun-facing aerated windows inside house for +- 14 or more days, the method I use to roast, is firstly to un-shell all the peanuts and then simply roast them in a pot with a few drops of water in (like blade thickness of water) and I just occasionally shake the pot and flip the peanuts for even heating, for +- 10 or so minutes, and let them cool and I enjoy them just like that with not added salt. However today, I tried my roasting method unshelling fresh nuts, straight off the harvested plants or strait out of the ground to test if I will get the same results... And I can safely say, that they definitely need cure for that 2-3 week period first (shelled or unshelled), but they need to be cured naturally, in natures time first (wind or breeze and/or some sunshine), otherwise the inside fleshy part of the peanuts remain rubbery and moist or wet tasting or textured... Conclusion, you have to cure them first.
However, I might give it another go, by using 'green' freshly harvested ones again, but I will lower the stove plate heat to its minimal level sooner and then do the roasting on the pot for about 25-30 or so minutes, of which that would still carry the risk of it burning the outsides if I don't stir or shake the pot more frequently, cause some of the green ones I tasted minutes ago while typing my first comment above, actually starting drying out more in the fleshy parts after being in heated pot a bit longer, however, that was at the expense of burning the outsides of the flesh a bit. So I will try again, by roasting them for longer, on lowest stove heat setting and by shaking and flipping them almost every minute or so and I will advise later, if green peanuts can actually be roasted to a nice crispy and dried texture without getting burnt and without having to first cure them for some weeks first... I'll be bark!! Soon with results Jenna!!
Thanks, for the video and the healthy snack idea!👍😉
Just found this channel. Wonderful way to roast peanuts. Looks delicious as well.
Welcome!
Hope you and your family had a wonderful Thanksgiving feast. We sold our house Wednesday but all of the properties we've been looking at to purchase are missing adequate gardening areas. With time and a great pinch of luck the right spot will become available and after next season I'll be able to share my new garden with you. Already wishing I could bring the soil I've spent so long developing to the new home. I think one could grow anything on Earth in it. As always, love your videos and we hope you keep making them.
Thank you James! I hope you & yours had a wonderful holiday as well! I truly hope you find a place with a wonderful garden spot. I can imagine how difficult it must be to leave your current home & garden- building great garden soil is truly a labor of love. Best wishes in your search!
Love me some peanuts with an ice cold beer. I buy the 3lb bag of unsalted from Menards. But the way you went about it must be more rewarding. Great video as always. Enjoy the Holidays. And may you and your family have a Merry Christmas. Cheers!
Now that's a combo that is hard to beat! Hope you & yours have a wonderful holiday season as well- take care!
My wife would try to feed our Bluejays if I did raise peanuts, Great to know perhaps I will try.
Thanks for the teaching Gardener Lady.
I'm sure your bluejays would be very thankful! Take care, John!
Thanks for the how to Mrs. Jenna. Looked mighty tasty to me. Stay safe and have a wonderful weekend!
Thanks, CB- I hope you all had a wonderful Thanksgiving and are having a great weekend!
Get mine in 50# bags from farmers market. Never has much luck doing the boil/salt/dry thing but I usually eaat them too fast. Have to try your method.
Nice! I don't think I've ever seen peanuts for sale at my farmer's market. Glad you have a good source for them!
Thank you Jenna for the helpful video.
Look at you getting all southern. 🤪. Just playing. Ha e a super day!
Haha! Hope you have a super day too!
🎄 😉 Hope your Holidays are wonderful J.
Yours as well! Take care!
Wow ! A delicious feast to me & my family . I like brined and roasted peanuts very much , we eat it with jaggery particularly at night in beds in cold winter while watching TV . Your eating habits are just alike of us , sometime I feel , we are relative of each other as a human ok thank you remember me in your prayers !
I agree! So many similarities even living halfway across the world 😀. Take care, Akhtar- hope you & your family are doing well!
Very nice! How is the flavor on those varieties? I've been eating store bought unsalted, which I find to have a certain sweetness to them. Added bonus that the Jays in the neighborhood follow me cuz they know I will share with them. I would think peanuts would store for longer periods after salting and roasting so good to know that little tidbit.
I had no production on the Texas Red & White, so I can't speak to that one. I found that both the Schronce's Deep Black & Tennessee Red Valencia had a richer, more complex flavor than most grocery store peanuts... but they were lacking some of that sweetness you speak of, which I also enjoy and missed having. Of the 2 I preferred the Red Valencia for snacking.
Hi Jenna! You mean we don't need a spinning metal drum and a dancing monkey??? This is an excellent video and yes folks, abide by her rule of an air tight storage method. Here on the humid side of the Big Island of Hawaii it's a delightful dry evening of 73 degrees in my bedroom/office and the humidity at 9:30 pm is 77%. All of my dry spices go bad from the minute I open and unseal them unless I store them in the frig in a Ziplock bag. My clothes are always a challenge to stay odorless unless you have a closet with a dehumidifier. And my poor expensive custom Fodera, Alembic, Ken Smith basses on and on suffer immensely. And the funny thing is there isn't a single store in town including Safeway that stocks Hoody's or other peanuts in the shell anymore. Boiled peanuts are popular here for pupu's at happy hour so some stores sell raw peanuts in the shell. Thank you Jenna!!!
Haha no… but that method might be more fun 😁
Very helpful video. Thank you! I like the term, roastiness. Snoopy and Linus are my favorite Peanuts. :)
Haha- can't forget about those Peanuts 😆! Hope you're having a wonderful weekend!
Great video as always Jenna...thank you for the information!
You are so welcome! Hope you're having a great weekend!
Sounds fun- thanks for sharing
You're welcome, William! Do you think you'll try it?
Thanks for in information. Happy Holidays.
Happy holidays to you as well, Richard!
Hi!
May I ask why you dry them before putting them in the stove. Why not right away in the stove after the brind?
That is a great question, Cynthia! The way I understand it, the peanuts won't roast correctly- they'll won't be crisp and crunchy but rather chewy.
what kind of dehydrator is that?? the one you have looks marvelous
It's the 9 tray Excalibur dehydrator. I've been very happy with it!
Ahhhhhhh, 3-4 days for them to dry (without a dehydrator).I've been trying to roast them dry with no luck.Guess I'll have to be more patient.Great video, thanks!
Yep, it can take them quite a while, especially if the house is humid! If you've not already, I definitely suggest putting a fan on them.
I love salty peanuts, I was surprised the salt penetrated the shells!
Me too! It does a great job (in fact a got my last batch a little TOO salty, because I let them soak too long).
ROASTYNESS.. Love it
Very nice!! To speed the entire process… buy em at mlb ballparks 😂😂
Fun! can't wait to try this
Hope you enjoy it!
That looks like a well used calphalon pot. If it is how have you liked it. How long did the hard coat anodize last? Is it still?
Hi Raul- unfortunately, it is not a calphalon pot. My best guess is it is cast aluminum and quite old, as it came as a hand-me-down from grandparents and no telling how long they had it!
So I did this just as you instructed, soaked peanuts for about 10 hours and the peanuts inside had absolutely NO salt taste, what am I doing wrong?
I thought that's the way its supposed to be? If you wanted a salt taste, you suck on the shell but maybe I'm wrong.
Peanuts inside should have salt as well, I didn't get the water boiling the first try, but did the second try and it worked as it should!
@@scottbraun8950 How long did you boil, for the whole 6 hours? Or just boil for 20 minutes and soak for 6 hours? I ask because in my youth I visited W. Africa and roadside vendors sold what sounded like 'patched peanuts' - these were home processed groundnuts which had been salted'n'roasted and sold in a small brown bag . They were flippin' delicious! I'm hoping this is what Jenna is prompting us to make. 😜
@@edelgyn2699 So, my last batch turned out good! I only boil the water long enough to have a rolling boil going and all the salt dissolved, took it off the heat added the nuts and soaked them overnight. Next day I drained them, put them on my dehydrator for the day then roasted them after they were dry.
You make it look so easy.
Isn't it?
Just what I needed to know, thanks! I'm trying peanuts for the first time this year, so I'm a sponge when it comes to learning about them. I like them green, but they'll keep longer if I roast them. Any idea how long they'll last if I vacuum seal them; green or slightly roasted? Love your kitchen BTW; it has a nice rustic feel to it.
Thanks! I've not tried to keep them green- but I'd be tempted to vacuum seal and then refrigerate or freeze them. I'm afraid if you don't keep them cold, they'll just get moldy.
@@GrowfullywithJenna Gotcha, thanks!
Good video. Thanks.
Thank you!
If you don’t want them salty can you skip the brine and just roast them?
Yes- absolutely!
Kinda of a lot of work when you can get a bag for $1, think peanuts will be going into my garden anytime soon
I bought some peanuts from a market and they look roasted, but bland and I wonder if I could use your method to roast my peanuts once again?
I suspect it might work!
Have you tried boiled peanuts?
I have (I didn't make them, I bought them) and I didn't like them! But they are a big thing in the southern U.S. in particular.
Is that like a northern people way to open peanuts? Breaking them in half?
Haha- no, that's probably just me. Not the most efficient way to open them is it 😆?
Did anyone ever here try roasting harvested peanuts without letting them dry out first... I.e. Straight from harvest and cleaning them to roasting them?
Let me kind of answer my own question... However, I do not roast my peanuts with this brine method. I.e. after the harvesting and subsequent hang drying the peanuts in their shells, hanging from sun-facing aerated windows inside house for +- 14 or more days, the method I use to roast, is firstly to un-shell all the peanuts and then simply roast them in a pot with a few drops of water in (like blade thickness of water) and I just occasionally shake the pot and flip the peanuts for even heating, for +- 10 or so minutes, and let them cool and I enjoy them just like that with not added salt. However today, I tried my roasting method unshelling fresh nuts, straight off the harvested plants or strait out of the ground to test if I will get the same results... And I can safely say, that they definitely need cure for that 2-3 week period first (shelled or unshelled), but they need to be cured naturally, in natures time first (wind or breeze and/or some sunshine), otherwise the inside fleshy part of the peanuts remain rubbery and moist or wet tasting or textured... Conclusion, you have to cure them first.
However, I might give it another go, by using 'green' freshly harvested ones again, but I will lower the stove plate heat to its minimal level sooner and then do the roasting on the pot for about 25-30 or so minutes, of which that would still carry the risk of it burning the outsides if I don't stir or shake the pot more frequently, cause some of the green ones I tasted minutes ago while typing my first comment above, actually starting drying out more in the fleshy parts after being in heated pot a bit longer, however, that was at the expense of burning the outsides of the flesh a bit. So I will try again, by roasting them for longer, on lowest stove heat setting and by shaking and flipping them almost every minute or so and I will advise later, if green peanuts can actually be roasted to a nice crispy and dried texture without getting burnt and without having to first cure them for some weeks first... I'll be bark!! Soon with results Jenna!!