Help for canning green peanuts

I'm hoping that someone might have wisdom to share for a safe way to preserve "green" peanuts by canning them. I like to boil my peanuts freshly dug, in lightly salted water with a few florets of star anise broken in for flavor.  This is not the traditional Southern-style "boiled peanut": I use the shelled peanuts as wonderful, protein-packed additions to any dish flavored with curry, such as a creamy carrot or potato soup.  The recipes I found on the National Center for Home Food Preservation website are all about canning fresh peanuts in the shell, but I'd really like to save shelf space by having jars of just the meats.  Thank you all.