Method Found to Salt Peanuts In Shell A new method of salting pea nuts in the shell has been devel oped by the Georgia Agricultural Experiment Station where scien tists have long been working on new and better uses for this im portant crop of the South. The research which led to the new salting method was undertaken in response to many requests lor a satisfactory way to salt unshed ed peanuts for later roasting. Many people would like to find peanuts salted as well us roasted when they crack Hit* shells, con sumer preference tests at the Georgia Station indicated. The new Georgia method is adapted either to home or com mercial use. The first step is soaking the unshelled peanuts in a warm solution of sodium tetraphosphate, an edible chemi cal compound which helps make the shells soft enough so brine can penetrate them easily and evenly. After soaking 15 minutes, the peanuts are submerged m brine for about 2 hours with fre quent stirring, or processors may submerge them in brine with vacuum treatment. Then the pea nuts are rinsed and dried. They may be roasted at once, or pro cessors may keep them for later roasting in a moist atmosphere at a temperature of 52 to 28 de grees F. A survey showed that a large majority of consumers prefer the roasted salted peanuts in the shell to the usual piain roasted peanuts.

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