Sayonara Salmonella! You, Too, Can Make Your Own Peanut Butter
With the scare of salmonella poisoning running rampant across the nation, many peanut butter addicts have gone cold turkey. Although the current recall does not affect commercial brands at this time, thousands of peanut butter lovers have sworn off one of America’s favorite foods “just in case.”
Are you suffering from peanut butter withdrawal? Well, fear not, ye lover of all things P&B! Even if you’re not a peanut butter-aholic, making your own peanut butter is quick and easy and, by and large, more nutritious than store-bought brands, so why not give it a try?
As you can see by the following recipes, your homemade peanut butter will not contain a preservative. As is the case with all food made without preservatives, your homemade peanut butter will have a short shelf life. You will definitely have to keep it in the refrigerator and use up within a couple weeks. Or you may can it. To can your homemade peanut butter, fill a clean, mason canning jar full of the peanut butter, leaving about an inch of space at the top. Simmer at 180 degrees for one hour in a water bath container.
Do you have a favorite “make-your-own” recipe? Let us know about it!
Easy Peanut Butter Recipes
Recipe 1:
Ingredients:
4 cups shelled roasted peanuts
1 teaspoon salt
1/4 cup sugar
1/3 cup canola oil
Directions:
In a food processor, mix the peanuts, salt, sugar and oil for two minutes or until very smooth.
Peanut butter may be stored in an airtight container in the refrigerator for up to two months or may be canned as directed above . Makes approximately 3 cups.
Recipe 2
Ingredients:
1 cup roasted, shelled peanuts
1 1/2 teaspoon peanut oil
1/4 teaspoon salt (omit if using salted peanuts)
Directions:
For creamy peanut butter: Place ingredients in a blender. Blend until mixture becomes spreadable-make sure lid of blender is secure before blending. Stop the machine and use a rubber or silicon spatula to scrape mixture from the sides. Continue blending until desired consistency is reached.
For crunchy peanut butter: Stir in 1/4 cup chopped roasted peanuts after the blending is complete.
Store in a tightly closed container in the refrigerator or can as directed above. Oil may rise to the top. If this occurs, stir before using. Makes approximately 1 ½ cups.
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