2 lbs. fresh raw peanuts in shells (available in many supermarkets in the fall)
3 tablespoons salt (or to taste)

Wash peanuts and place them in a large cast iron pot or the biggest pot you have.

Add sufficient water to nearly fill pot. Stir in salt.

Cover and cook over high heat until water is at a rolling boil, then reduce heat to keep water from boiling over. Add water as needed, keeping the water boiling.

Boil for 3 1/2 to 4 hours. Test near the end of cooking time by removing a few peanuts from water. Allow to cool for several minutes the shell and sample for tenderness. Boiled peanuts should be tender, not crunchy or hard. Continue to cook until they are as you like them.

Drain, rinse well and let cool for 10 minutes or so before serving.

Store in refrigerator. Boiled peanuts can be frozen.