Natural Peanut Butter
I bought some Natural Peanut Butter the other day at Target. I needed some more peanut butter anyway, and I didn’t want the trans fat associated with regular peanut butter.
I hadn’t had natural peanut butter in years, probably not within the past ten years or so. As a kid, I didn’t like it much, as I preferred the sweetness of regular peanut butter. Trying it again now, it was quite tasty. It tasted as if it was created through crushing peanuts and putting the peanut-carnage right in a jar.
The only downfall, it seems, is that it was quite sticky — on a slice of bread it would seem to gum-up my mouth more so that regular peanut butter would tend to. I’m curious as to what factor is contributing to the stickiness.
I know it’s not for a lack of fat, as the Natural Peanut Butter has 16g (but of the “good fat”). And, I don’t think that the lower sugar-content would be a factor, as I wouldn’t think that sugar would contribute to stickiness one way or another.
Any ideas on techniques as to what could reduce the stickiness of natural peanut butter? I was thinking of adding (no-calorie) Splenda to my next peanut butter sandwich, so as to more closely resemble the sweetness that I’m used to, but is there anything that I could add that might unstickify the sandwich?
Maybe it’s the oil? When we ate Smuckers Natural we’d let the jar sit upside for a week before opening. The oil would separate — pour out a little and stir the rest back in thoroughly.
The stickiness is part of the goodness of natural peanut butter. I can’t stand that sugary junk like Jiff. Yuck. Ick. Gross.
Cool! I just bought some of this stuff last week and I was going to try it soon. Thanks for the review.
P.S. Splenda rocks!
make your own, bro.
http://www.nationalpeanutboard.com/cookbook/homemade.html
Asked my mum, who used to work at a health food store. She said the only difference between JIF and Natural Peanut Butter is (1) JIF adds sugar and (2) JIF adds partially hydrogenated oils. #2 makes it creamier, but also stickier.
Oops! Meant to say, less sticky.
I have been in the business of making peanut butter for the last 35 years. For the most part people have a preference for homogenized peanut butter, like JIF. I like the Natural Peanut Butter the most, but I do like JIF. JIF is a very good product. Very few companies, almost none, make natural peanut butter using the right equipment. If you want real natural peanut butter that is also fresh, visit KoezeDirect.com and purchase a jar of the Worlds Finest Natural Peanut Butter. If you like Natural Peanut Butter, you will not be disappointed. We only offer smooth with salt, not crunchy.
I am looking for imput from you people that love natural peanut butter. I found this on a search and will give more info to those who email me, thanks in advance. Did everyone enjoy National Peanut Butter and Jelly day April 2nd?
I actualy feel better eating Smucker’s PB because I know there’s no trans fat in it. I am used to the “different” taste and now find that Jif and Skippy, etc. taste “phoney.” Anyone try pb on banana slices? Yum!
Try the Krema brand that is made in Ohio.
The crunchy is the best I have ever tasted.
http://www.krema.com
The absolute best P/B sandwich;start with whole wheat bread,a layer of natural P/B,some unprocessed natural coconut oil(I’ts solid at 76 degrees and below,Url;www.coconutoil-online.com),add a little natural unprocessed raw honey and some banana and voila!It’s REALLY Delicious!
Put the jar of your natural peanut butter in the micorwave oven for a about ten SECONDS so it will soften a bit and it will be easier to spread on the breads. Make sure you remove the lid before you put the jar in the microwave oven.
The best and creamiest peanut butter is made in a blender on the liquified setting. I use dry roasted nuts and nothing else. The longer it is beaten the more creamy it becomes and will actually be like a liquid that is great for dipping. It takes about 10-15 minutes to prepare the peanut butter. Just beat to desired thickness or thinner.
How do you make peanut butter fudge with natural peanut butter. The texture is so different.
I used to be able to buy Smuckers Natural Peanut Butter at Walmart, and not anymore. Albertsons, Smiths, Costco, Sams do not carry it. I can’t find it anywhere in Santa Fe, NM. Where Can I buy it????????????
I am addicted to natural peanut butter. No salt. Just finely ground penuts. I find it at a place called “the bulk barn” where I live in Ontario, Canada. They have it in large bins, where you scoop out your own amount. It rocks.
I can eat spoonfuls everyday, or spread it on german rye bread (no additives), and eat it up. This combination is the best high-energy snack you will find. Honey and bananas also rock with the peanut butter. Or cranberry maple-syrup.
That with a cup of peppermint tea.
What is the best way to blend the oil when opening a fresh jar of natural peanut butter? I know about turning the jar upside down, but a week is too long to wait sometimes. Is there a gadget that works? (I thought of using something like the machine that stirs up paint!) Whatcha got?
I use a fork to mix it up and then always store it in the fridge which keeps the oil from separating.
I want to know the ingredients of Smuckers Natural Peanut Butter…I’m reading the book Fast Food Nation where it talks about how everything is secretly processed and i’m suspicious of Smuckers. Can anyone help me please
From peapod.com:
Smuckers Natural Creamy Peanut Butter
Ingredients: Peanuts, Salt.
Smuckers Natural Reduced Fat Creamy Peanut Butter:
Ingredients: Peanuts, Maltodextrin (Replaces Fat), Fat Reduced Ground Peanuts, Salt.
Does anyone know whether Smuckers make “crunchy” natural peanut butter? We’re in Jensen Beach, FL, and would sure like to know where we might go to find the “crunchy” type of natural peanut butter.
Hello everyone; we have used Smuckers natural peanut butter exclusively for over 15 years and like it because of the flavor and non-hydrogenated oils. We recently invented a self-cleaning mixer to make it easy to stir up the separated oils in the original jar. Check it out at our website http://www.witmerproducts.com or e-mail me at oldpbmixer@aol.com for more information. Thanks.
I realize this is an old thread, but I just stumbled across it via Google (it was the first result in a search for “natural peanut butter”).
For the record, there are four varieties of Smuckers brand natural peanut butter: Chunky, Creamy, No Salt Added Creamy and Reduced Fat Creamy.
To find where you can buy a particular type, use their site’s “Flavor Finder” page at:
http://productlocator.infores.com/productlocator/resources/13/SMCK/sm_default.htm
I have always used sweetened Peanut Butter such as Skippy. I heard about the health benefits of using natural peanut butter so i decided to buy a jar of it. The first thing I noticed was that there is a layer of oil on top of the peanut butter. Common sense tells me to pour it right out, but I read a lot of posts wherein people mix it right in. So what’s healthier? Should I pour it our or mix it in?
I was just searching to find out if and what the difference is between peanut butter labeled “chunky” and “crunchy”…Is there a difference of the product or just the labeling?
I started making sunflower seed butter from fresh roasted sunflower seeds. I think it tastes way better than peanut butter and is not as fattening. 2 tbl = 7g Protein & 3g Carb which is pretty good. For anyone interested in trying: Put 1 cup sunflower seeds (roasted and without shells) into blender along with 2 tbl sunflower oil and 2 tsp sugar (or honey). Grind until creamy liquidy. Refrigerate. Enjoy! This is also a great substitute for anyone allergic to peanut butter. You can even add it to recipes, like cookies calling for pb, its a 1:1 substitute.
The oil on top of natural peanut butter is pure peanut oil. The oil is released in the grinding of the peanuts and it seperates over time. The oil makes the peanut butter creamy. Since peanut oil is widely considered a ‘good’ oil/fat, Stirring it in is fine. Pouring oil that has seperated from the peanut butter won’t hurt either… but it will probably affect the creaminess of the peanut butter.
need a mixer for the larger size jar. Please
I purchased a nut grinder like the one used at Whole Foods to make my own nut butters. It makes the most wonderful peanut butter with great consistancy. I would like to make almond butter and so bought some at the grocery store. Unfortunetly the Almond Butter came out too thick and dry. Does anyone know if I will need to add Almond oil or if I need to choose Almonds prepared a certian way. Thanks.
Smucker’s natural peanut butter is pretty good for a grocery store brand. Much better than the usual sugared up brands where they extract the peanut oil to sell and replace it with a less costly oil, and also add evil trans-fat oils for shelf life and creaminess.
I had wondered why Smuckers did not run attack ads against non-pure brands such as Jif.
Well it turns out that Smuckers owns Jif. This info was hard to find 2 years ago when I last checked, but they are pretty upfront about it now.
I have always stored my peanut butter jars upside down (it makes it much easier to remix in the oil – I use a butter knife). Someone recently suggested storing a jar sidewise. Does this make remixing easier?
does peanut butter give anyone really bad gas??
the primary sweetness difference in natural peanut butter and hydrogenated types is frequently molasses. my child was given jif or something like that and REFUSED natural peanut butter after that….it helps to stir in aTINY bit of molasses to natural for hard core junk food people trying to switch over.
Smuckers recently has become hard and crumbly. I’ve used Smuckers and other natural PBs for a decade or more. I am checking with customer service about this oddity.
Peg
I picked up some Marntha brand at Costco a few months back and it’s great. Much better than smuckers brand and less fat. This was the only link I could find.
Ooops the link
http://shop.store.yahoo.com/carbsmart/mpbcreamy.html
Natural peanut butter is soooo good I sometimes just grab a spoonfull of it when I see it! =p
About 2 years ago I purchased a jar of Smuckers Natural Peanut butter and was left unsatisfied.
I couldnt get myself to go back to the nasty sugar peanut butters so I again tried a few more natural peanut butters. To this day I am hooked on Shur-Fine Natural Peanut Butter. It’s labled as creamy which makes me wonder if there is a chunky (that would rock). This brand seems to have more oil in it then most others and I think that may be the reason why it’s so good. I never have any problems with dry spots near the bottom =p
And to add another 2cents. Try Natural Peanut butter on Dark Chocolate it gives you a new reason to live!
I prefer Divine or Equal Exchange dark chocolate bars as they are both fair trade.
Happy PB&J to all!
Does anyone know if the peanuts in the Smuckers ( or Adams 100% Natural Creamy) are dry roasted or raw?
I saw an ad in a magazine for “Stir It Up”! How can I get the peanut butter mixer?
I am interested in the “Stir It Up” peanut butter mixer. How can I get it?
If you thoroughly mix all the oil into the peanut
butter, and refrigerate it, it is very smooth. It takes alot of effort to mix it thoroughly though!
RE:“Stir It Up” peanut butter mixer–http://www.witmerproducts.com/pbutter.html
I’ve always hated stirring in the oil. The mixer looks pretty nice; I’m going to try one.
I had just been to that website before I came here. I see the inventer was here, too, see Item 22 dtd 4/10/04.
Try making . It’s great on noodles, chicken or salads and it’s easy to make. Plus, it won’t stick to the roof of your mouth.
Adam’s no-stir is a great peanut butter. I waited a long time for this peanut butter. It is great. Thanks to Smuckers for that and their great natural Jams. For those who like a sweeter peanut butter, try Reeses Peanut Butter. It is made by Hershey’s, who also makes great products. Between Hershey’s and Smuckers we have two great peanut butters.
Is it necessary to store natural peanut butter in the frig? Can’t you just leave it at room temperature for the few weeks it takes before you finish the jar? Or as an alternative, if refrigeration is required, is it OK to warm it in the microwave each time you use it?
nice suggestions, but i need to know what kind of jar to store peanut butter and what preservative to increase its shelf life for about 6months.thanks
Skippy’s “natural” peanut butter contains roasted peanuts, sugar, palm oil, and salt. The ingredients may be natural but I believe the reason it doesn’t have to be stirred is because of the added palm oil which is solid at room temperature. http://www.organic-consultancy.com/articles/OGB/palmoil.shtml
Palm oil is highly saturated even more than lard or butter, so I would avoid so-called natural peanut butters that contain palm oil.
I looked at Smucker’s label and it contains only roasted peanuts and salt.
I purchase Kroger’s brand of natural peanut butter in the chunky and smooth varieties. They are inexpensive and taste fresh and also only contain roasted peanuts and salt.
I was lucky that a friend told me how to stir it up. If your have a heavy duty mixer with dough hooks, attach only one. I attach ONLY one to the side away from me as I’m right-handed, and it seems I’m more able to control the mixer that way. Now keeping a good grip on the peanut butter jar with the left hand, I insert the dough hook about 1-2 inches, then turn the mixer on at a low speed. WARNING: KEEP A TIGHT GRIP. Then by moving the jar around and also the dough hook, I let the dough hook stir the peanut butter, working it toward the bottom and also around the sides. I very carefully and keeping my hand around the jar, for only a moment at a time will loosen the grip on the jar, so it will be rotated to more quickly mix the peanut butter. This works well for me and is a snap once you become accustomed to it. My husband eats the smooth variety which is a little runny. I guess one could pour off some of the oil, but the chunky turns out great for me.
I can’t imagine that anyone will happen upon this post, but it’s worth a shot. Has anyone ever tried using a stick blender to mix the oil into natural peanut butter? I had a particularly rough jar last night when I was making my daughter’s lunch and I was looking for a better alternative to 15 minutes of hacking at it with a fork. This occured to me today, (of course) so I won’t be trying it until our next jar, but if anyone else has tried it, please let me know. Thanks!
I want to buy a peanut grinder for home use … where should I look. don’t like the food processor type.thanks
“Carolyn Partain says:
Skippy’s “natural” peanut butter contains roasted peanuts, sugar, palm oil, and salt. The ingredients may be natural but I believe the reason it doesn’t have to be stirred is because of the added palm oil which is solid at room temperature. http://www.organic-consultancy.com/articles/OGB/palmoil.shtml
Palm oil is highly saturated even more than lard or butter, so I would avoid so-called natural peanut butters that contain palm oil.”
The fact that it contains a lot of saturated fat does not make it bad for you. Palm contains no cholesterol which I assume would be the reason for you to think it’s bad. It does contain medium chain fatty acids which are a great source of energy used immediately by the body and unlikely to be stored as fat. They also have a lot of antiviral and antibacterial properties and help normalize blood trigliceride levels. Palm oil is a very healthy oil.
I am also interested in a home grinding machine (that doesn’t cost thousands)… I want to do other nuts like walnuts for a family member who can’t have peanuts. The food processor chops, but doesn’t “mash” the nuts enough to bring out the oils and make it “pasty”. HELP! Thanks!!!
“Tyler says:
‘The fact that it contains a lot of saturated fat does not make it bad for you. Palm contains no cholesterol which I assume would be the reason for you to think it’s bad. It does contain medium chain fatty acids which are a great source of energy used immediately by the body and unlikely to be stored as fat. They also have a lot of antiviral and antibacterial properties and help normalize blood trigliceride levels. Palm oil is a very healthy oil.’”
I disagree. Of course, I don’t think it’s bad for you if it contains no cholesterol. It’s bad because of the saturated fat. http://blogs.smh.com.au/lifestyle/chewonthis/archives/2006/11/low_in_trans_fa.html
Just because something is a source of energy does not mean it’s a healthy food source. Any food rich in fat such as that found in palm oil may be loaded with calories, but that doesn’t make it good for you. Any calories not utilized by the body are stored as fat. Also please list a website maintained by a reliable authority where I can learn as you say that palm oil has antiviral and antibacterial properties that normalize blood triglyceride levels.
The best suggestion I have is to put the natural peanut butter in a larget tupperware bowl and mix with a spatula. The size of the container is what causes spills.
And I must admit once you go natural you never go back.
So far, I like Laura Scudder’s All Natural Peanut Butter the best. I’m going to try Trader’s Joe’s brand on recommendation.
Peanut butter should only contain peanuts and salt….unsalted if you prefer.
Skippy is just not as good after the natural stuff….too sweet…not as satisfying.
BTW….just use an electric mixer with one tang installed to mix the oil. Peanut oil is very good for you unless you’re allergic to peanuts.
Then put in refrigerator to keep from separating.
I agree with Ken, Laura Scudder’s is great; however, I am also fond of the TJ brand. I prefer the crunchy versions of both. Lately, I’ve been gorging on it with apples–YUM!
You have to try Pathmark Brand Natural Peanut Butter. It is the most remarkable tasting peanut butter on the market! I have spent the money on Scmuchers, and the other brands (omega, etc) but Pathmark is the Natural way to go!! and you are right, once you go natural, there is nothing else like it!!!
Angela
Well…I tried the Trader Joe’s natural peanut butter. It’s great too…and at $1.69/jar it’s my new favorite. The organic version is one dollar more. TJ’s is a great store, with great stuff.
just use a good butter knife to stir it in the jar for a couple of minutes, that’s it; no special mixer needed!
You guys are so lucky to be able to buy local made peanut butter. I live in New Zealand and all the peanut butter we can buy is imported, and most of that comes from China! I am going to make my own from now on – any good tips?
A great way to make natural pb easier to mix. A day before you are going to use it, tip it upside down and let it sit. The oil will make its way back through the pb and make it much easier to stir.
i too love my peanut butter natural. why else would i have read through three years of peanut butter-related postings to reach the bottom of the page so i could post my own peanut butter pontification? because i have no life? well, yes, that too. but i digress.)
Peanuts, salt. good stuff. but where’s the originality? Naturally More brand peanut butter is definitely a stand-out in that department. Roasted peanuts with no added salt. but thats not all. wheat germ, flax seed, and flax seed oil. i dont typically look for added sweeteners but this brand does contain a small amount of cane sugar and a touch of honey. well balanced though.
i like it with st. dalfour 100% fruit blueberry spread. which contains only whole blueberries, grape juice concentrate, and fruit pectin.
p.s. what is fruit pectin?)
please tell me how to make pea nut butter at home. It is not available at our place.
Have I to simply grind roasted peanut and mix with salt? I hope, I need not mix any oil while grinding.
Rajyashree
Salem,Tamilnadu,India
Tell me how to prepare peanut butter at home. Please reply fast.
Dr.Rajasri Sen Jaiswal
Read post number 26 and you can try to do it with peanuts and peanut oil. The added oil is for a smooth and creamier butter. You can do it without adding the peanut oil but the peanut butter will definetely be harder to spread.
Visit this link and you will find two food processors and one nut grinder for making peanut butter. I recommend the food processors because it is less expensive and the nut grinder makes a harder peanut butter to spread.
http://www.pleasanthillgrain.com/pb_toast.aspx
This are the only two ways to make home made peanut butter: with a blender or food processor. The nut grinder is for commercial use mostly.
If you do not like the butter made in the blender then the food processor is the best way to go.
Dr.Rajasri Sen Jaiswal
Go to the link below to see the recipe for making peanut butter on a blender.
On ce in the page, you can click on the left menu under RECIPIES and once entered then clik on the letter Title that reads “Food Processor Peanut Butter” to see the recipe for making Peanut Butter on a Food Processor.
Dude, just stick it in a food processor for a little while. That’ll mix it up. It’ll stay mixed for quite some time, too.
Does Natural Skippy Peanut Butter need to be refrigerated?
just read up on all of ur quiries and replies i find it intrestin as i brought some natural peanut butter at the health food store a while back and asked if i cld make it ina blender was told no then i did soem reserach today as i wanted some i like eatin it with apples yummy anyway readin all this i tried just peanuts [ yeah were roasted and salted in a blender added cold packed or whatever u call it olive oil [ wanted creamier and added a tad of honey [ as was too salty to me ] and he is goooood never again am i buyin peanut butter else where and when i go back to the health food store i am going to ask why did hey lie lol have to thank the net as it is a world full of information xoxoxo to all gbu
just read up on all of ur quiries and replies i find it intrestin as i brought some natural peanut butter at the health food store a while back and asked if i cld make it in a blender was told no then i did some reserach today as i wanted some i like eatin it with apples yummy anyway readin all this i tried just peanuts [ yeah were roasted and salted in a blender added cold packed or whatever u call it olive oil [ wanted creamier and added a tad of honey [ as was too salty to me ] and it is goooood never again am i buyin peanut butter else where and when i go back to the health food store i am going to ask why did they lie lol have to thank the net as it is a world full of information xoxoxo to all gbu
I like natural peanut butter on a celery sticks. The celery is juicy and seems to balance out the stickiness of the peanut butter.
Adding ingredients changes the benefits of eating the natural peanut butter.
try useing water to thin it… it might not be the best thing, but it will take the stickiness out of it a little… then again, maybe it won’t but atleast it won’t be so thick.
The Costco near me has been selling Natural Peanut Butter that contains only organic peanuts and salt…no sugar or added oils. It’s the best I’ve ever had.
Who cares if it’s a little sticky? Yummmm.
Has anyone had Better’n peanut butter?? it’s a really great sub for natural when ur looking for something lower in cals/fat
MaraNatha peanut butter is also good. I first saw this at our local Sam’s Club. There is no hydrogenated oils, just palm oil, which is naturally solid at room temperature.
Go get some.
http://www.worldpantry.com/cgi-bin/ncommerce/ExecMacro/nspired/maranatha/home.d2w/report
All those peanut butters are good but I live in Mexico and have a great place I can buy fresh peanuts. so I usually buy about 10 lbs of fresh peanuts roast them in the oven shuck them and blend them in a food processor and its the best, my kids love it, truly 100% natural.
Splenda actually contains 2 calories per 1 teaspoon. Companies can print 0 calories on their labels if the product contains less than 5 calories per serving.
For the person who wanted a reputable link to info about any animicrobial effect of palm oil, here is one from Florida State university: http://micro.magnet.fsu.edu/optics/olympusmicd/galleries/polarized/lauricacid1.html
It is also A VERY good source of Vitamin A, AND is very asily digested
Here is another article (mostly about coconut oil) but the benefits of palm oil and palm kernel oil are also mentioned. Also from a trustworthy site, the Department of Food Science and Nutrition at the University of Minnesota.
Another link from NYU’s Langone Medical Center explaining why palm oil is easily digested, and optimal for people with digestive issues because it is made from Medium Chain Triglycerides: http://www.med.nyu.edu/patientcare/library/article.html?ChunkIID=21809
Also by containing oleac Acid, it actually reverses the heart problems normally associated with saturated fats, Related links:
http://www.unu.edu/Unupress/food/8F152e/8F152E03.htm
http://www.ars.usda.gov/is/AR/archive/aug03/corn0803.htm
^typo, oleic acid
Ay, Also forgot the link to article from Department of Food Science and Nutrition at the University of Minnesota: http://fscn.cfans.umn.edu/pf/outreach/faculty_outreach/nutrinet/archives/march2005/coconutoil.html
Hey Alex,
I grew up on Jiff, the reason it is so creamy and *good* is because it has LARD in it. Yes, cure FAT. ..and not the good kind! Peanuts, when ground, produce an oil (You’ve heard of it, Peanut oil lol) which causes it to get more syrup-y. Usually the natural peanutbutter I buy seperates, but when I mix it up it gets more soupy. My best advice is to stir up the oil with the peanuts and then refridgerate it. It will become SOLID, so about 5 minutes before you make your sandwich, let it sit out on the counter and it will soften up a little. This way you don’t get a Gloppy stick mess, and it’s easier to spread! Hope that helps!
PS: Splenda is dangerous, read about it online. It’s just as bad as aspartame. It turns to CLORINE when digested in a human body… causing all kinds of problems to our body..
Pick up the Book “Skinny Bitch” by Rory Freedman and Kim Barnouin.
and Visit:
http://www.womentowomen.com/nutritionandweightloss/splenda.aspx
Even if you aren’t a woman, this book and the link above will help!!!!
Typo:
Pure*, not cure! lol
Chimel- are there negative health effects from palm oil?
I really like Skippy’s Natural pb. Its smooth, spreads easily and does not require refrigeration, so it travels well. I stopped buying it because of the conflicting information I found about palm oil. There seems to be an equal amount of pro and con palm oil “facts” out there. Can anyone settle the debate?
I have been using Real Brand Peanut Butter by Conagra. It is sold refrigerated, but usually needs to be stirred when you first buy it. I generally do that in a Mini-Prep food processor and then keep it refrigerated. I like to add a little Tahini for flavor and texture, but that’s a personal habit. Conagra also makes Peter Pan.
They have just discontinued Real Brand Peanut Butter. I tried going back to Smuckers, but it is gritty compared to “Real”. I now need to find a new natural brand, preferably one kept fresh in the cooler section of the store.
I love peanut butter; what a fun old thread!
I’m still trying to figure out how to handle natural peanut butter – I stir it & keep it in the fridge, but then it’s too hard for spreading!
On Palm Oil – there’s been quite a conversation here about it’s nutritional aspects, but I wanted to point out that the palm oil industry is a major player in the destruction of our rainforests. Here’s a link to find out more: http://ran.org/the_problem_with_palm_oil/the_problem/ or you can http://letmegooglethatforyou.com/?q=palm+oil+rainforest+destruction
Why did COnagra discontinue it? It was the best around.
I like Crazy Richard’s Natural Peanut Butter. Nothing but peanuts. Comes in crunchy and creamy. It mixes easily with a butter knife. Stick the knife in the middle and push it all the way to the bottom and then drag it over to the side. All the oil will rush into the slit the knife created; then mix alternating top to bottom mixing with scraping the sides. It takes about 2 minutes. It stays mixed at room temperature for as long as it has ever taken me to get through a jar–probably about 10 days.
The best peanut butter is homemade. Tried it for the first time today. Still working on grinding up the peanuts and yesterday, i used approximatly 2 lbs of Jif, added some honey, extremely groung pecans, butter, brown sugar, vanilla, sweetened condensed milk and i think that was it. When I brought my truffles to church this morning, everybody loved my version better and now I’m trying to perfect strictly homemade. It is not sticky and I think butter and honey is the trick.
Too bad about Real Brand PB. I am hoping to find something I like to replace it. So far I am not
impressed by Trader Joe or anything else I can find
in the Milwaukee area. I just bought some Parker
Farms and am keeping my fingers crossed. Too bad
it doesn’t come in glass jars.
I found this thread while searching for information on the disappearance of Real Brand Peanut Butter from my local stores…
I’m in Minneapolis, and through the end of 2008, I was still able to find it at The Wedge, a local co-op. It had long since left the shelves of Rainbow Foods, though. Now, it seems like the Brand is really gone.
Real Brand has been my choice for probably a decade, maybe more. I’m very sad to see it go. I wish it’d been Peter Pan Peanut Butter that’d gotten the ConAgra axe rather than Real, but what can you do?
I would like to see Smuckers come out with a statement as to how they make sure there is no Salmonella in their peanut butter. I eat about one jar a week of the crunchy natural product and it is great.
I used to love Simply Jif, but since eating natural peanut butters in recent years, I found the Simply Jif very unpleasant. I also tried the Smart Ones peanut butter and found the texture and aftertaste awful. It’s unfortunate, since is has a lot of good ingredients.
My PB of choice these days is Trader Joe’s Organic Peanut Butter made with Valencia peanuts. Like all naturals, it requires work to mix it up, but it’s very tasty, low in sodium and relatively inexpensive.
Now if I can find a less messy way of mixing it up. Am contemplating getting one of the Witmer mixers listed above.
if you are worried about health, the healthiest oil you should add are linseed oil or cannabis hemp oil, hemp being the better variety of health oil but more expensive. maybe try using honey to sweeten it, that should be healthy enough for you but still sweetening. or natural cane sugar but not too much? dont use splenda or white sugar… chemicals=cancer.
I have been using Real Brand Peanut Butter for literally 30+ years. It was far superior to any other I tried. I last obtained some in December 2008 while visiting Chicago. When I tried two weeks ago, it was gone from all the stores that used to have it.
Now what?
I’ve stumbled across an organic PB that uses palm fruit oil. It seems to retain its smoothness, and they say it’s healthier than regular palm oil.
Reduced fat Peter Pan was equivalent to Custer’s Last Stand in my pantry…I shifted my entire diet over to more natural foods and the peanut butter I’ve eaten straight out of the jar for over 10 years was the the final food product to be replaced. Boy, that was a bitter shock to the taste buds, but with the help of honey, bananas, jam, and Marshmallow Fluff, I’ll get over it.
For those that live in the southeast US, Publix supermarkets grind their own peanut butter in their deli. I figured this was a good option since it’s made only with roasted peanuts and not mass produced. I keep hearing that the peanut butters with palm oil, salt, and molasses (like Jiff Natural) taste better, but I also am aware that palm oil production is devastating rainforests, so I couldn’t bring myself to try it. Maybe they’re getting their palm oil from more sustainable sources (likely not), but until I know for sure, I’m going to stick to the Publix brand.
Like Jim, I too have used Real Peanut Butter exclusively for 30+ years. I began using it when my first child was ready for PB&J and could never find anything that compared. I was even known for carrying multiple jars home in my luggage when I traveled to areas that sold it! It was, indeed, a sad day when I realized it had been discontinued. I have found that Parkers All Natural Peanut Butter is the closest, but I cannot buy it where I live; I found it at Hy-Vee while visiting Iowa. I live in Texas, any ideas?
My fave is fresh-ground peanut butter made with skins-on peanuts – much richer in flavour.
If you have to buy non-fresh peanut butter that has separated out, my tip is to get the largest jar you can and use a drywall-mud mixer on a power drill to blend it together.
It is actually the sugar or corn syrup that keeps the peanut butter from sticking to your mouth. My college history professor talked alot on how foods have changed things,especially sugar and how capitalists would add sugar to everything just to keep people buying more and it acts as a food perservative–bread, crackers,chicken nuggets. You should check out Sweetness and Power by Sidney W. Mintz, you will be disgusted on what the sugar industry has done to mankind.
I have used Laura Scudder’s All Natural Peanut Butter for YEARS. It is a pain to mix, but once done (I always scoop approximately 2 tablespoons of oil off the top and mix the rest in), I have a delicious, creamy (or crunchy!), cold-spreadable peanut butter, delicious on apples, celery, bread – whatever you like.
As for the Palm oil – I am moving to real, nonpackaged foods because way more than you think contain palm oil – and I really don’t want to be party to the current growing practice. The amount of palm oil required for this HUGE packaged food market has to be staggering. (Think globally – BILLIONS of people… so much palm oil, so little little room to grow it…)
Just moved from Florida, where my local Publix supermarket ground their own peanut butter, which I loved….now where I am, can find no fresh-ground as of yet, so have been ordering it from Kaufmann’s Fruit Farm in Pennsylvania. It is VERY good, but the cost of the freight to ship it is more than the peanut butter, so I’m still looking for a closer source. Grew up eating peanut butter in a sandwich, which I still do, but now, I have my “shake” every morning, which consists of milk, banana, squirt of honey, and a delicious blob of P.B…..YUM. Anyhow, I recommend Kaufmann’s…seems to be good quality. Enjoyed everyone’s remarks here, as well….us peanut butter lovers need to “stick” together!
Hi I’m not sure if this was mentioned because there are just way too many replies to read. Anyway, artificial sweeteners like Splenda have ASPARTAME in them which is a cancer causing carcinogen. Look it up. It’s practically in every type of gum, sugar-free or not, also in lozenges. Check it out. Avoid ASPARTAME.