Recently, I've left my peanut butter in the refrigerator for embarrassingly long periods without anything funky happening to it. But I'm going to say 3 months to be on the safe side.I eat Jiff peanut butter, but I can't imagine that being the only reason why some people have trouble getting to that stage. I've used food processor bowls that weren't totally dried off and still didn't have an issue. Perhaps I just have a really good food processor? ;) I don't know. Thanks again for your comment!Funny you should've posted about this, We used to buy peanut butter that had an additional layer of oil on top of the peanut butter. The idea was that you stir the oil through the peanut butter to prevent it from going dry.
You make this look so simple, you can fry those peanuts and take your homemade PB to otherworldly heights.Image via4We have been making peanut butter for years now. Our recipe contains only peanuts. We buy raw Spanish peanuts (12 ounce packages) with red skins and roast three packages worth at about 300 degrees for 50 to 60 minutes, I buy natural crunchy peanut butter from a health food shop in England which is made from 100% skins on peanuts but it is expensive for a small jar and if it is left for a week the oil and nuts Seperate. I love crunchy peanut butter so to make this crunchy would I just blend half till creamy then just rough blend the other half to have tiny chopped nuts and mix the two together?You know what else you probably didn't think you could make from scratch but TOTALLY can? !I love drizzly homemade peanut butter! It's seriously the bomb dot com the packaged stuff just doesn't even compare. I have been trying to talk myself out of buying a food processor for myself, to keep the peanuts moving. This will prevent unnecessary strain on the machine that could burn out the engine!