Evening Republican, Volume 19, Number 149, Rensselaer, Jasper County, 24 June 1915 — HOW PEANUTS ARE SALTED [ARTICLE]

HOW PEANUTS ARE SALTED

Much Car* Has to Bo Taken In Thelp Preparation for Market There are two distinct kinds of salted peanuts according to A. P. Grohens, an authority on that subject. The ordinary kinds are the ones prepared from Spanish shelled peanuts, unblanched, or, in other words, with the ■Mn* left on. The other class of salted peanuts is prepared from the Virginia varieties and blanched. The blanched salted peanuts are usually put up in small paraffined paper sacks to prevent early deterioration. The Virginia goober differs from others in that it is blanched whole and is prepared from only the choicest or “Jumbo” Virginia shelled peanuts. On account of the great difficulty attend* ng the blanchng so that the nut meats will not fall apart or into halves, this variety of salted peanuts commands a fancy price, as compared with the plainer varieties. The majority of manufacturers resort to the scalding process in blanching these nuts, for in that way the skin can be removed more readily and the nuts are not so apt to fall apart. The scalding process, however, injures the flavor and tends to toughen the nuts. The beat plan is to roast the nuts in a regular roaster for ten to twelve minutes. This is sufficient time to loosen the skins, so that when the nqts are cooled they can be blanched by h&nd or by some mechanical device. The short time they have been in the roaster will not have changed the appearance or raw flavor to any extent. When blanched the nuts can be cooked in pure vegetable fat "in the same manner as the unblanched varieties, and salted immediately setter they are cooked and drained. Special care must be exercised in the handling, however, if it is desired to keep the nuts whole.