How do you store peanut butter? I mean the peanut butter with just peanuts and salt in it,

[CTyankee]

nothing else added in. I've been putting it in the refrigerator, but do I have to?

Any difference if it is organic?

I don't use very much of it so it lasts a loooong time...

[Arkansas Granny]

1. I just store mine at room temperature. I use it up pretty quickly, though.

[cbayer]

2. Even though it says to refrigerate after opening, I never do. I don't refrigerate nuts, why

should I refrigerate nut butters?

:hi:

[Tesha]

3. interesting question...

I found this:

Peanut Butter Storage

Homemade peanut butter should be refrigerated in tightly-sealed
containers and ideally used within a couple of weeks. Turn the container
upside-down occasionally to help redistribute the oils.

Natural peanut butters should be refrigerated after opening and can be kept up to six months.

Commercial varieties require no refrigeration, can be kept up to
six months after opening. Unopened jars can be stored up to one year in a cool, dark location.

Peanut butter is not a good candidate for freezing.


I never thought about it before, I usually go by the instructions on the jar...

;-)

[Warpy]

4. Since a jar lasts me maybe two weeks

I just keep it out on the countertop.

However http://homecooking.about.com/od/foodstorage/a/pbutterstorage.htm says the fridge should be used for homemade and all natural varieties.

Commercial stuff with all the junk in it is fine at room temperature, apparently. Nothing eats it but people.

On edit: the concern from other sites seems to be that the oil on top of natural peanut butter can go rancid pretty quickly. Since I've not found that particularly true of tightly capped peanut oil, I tend to question it.

However, I might clean up my act and put it in the fridge next summer. While my kitchen stays about 55 degrees, it's not an issue to me.

[CTyankee]

6. I think I'll wait and see and keep it in the pantry.

I don't want to have to mix the oil into the peanut butter when it's cold every time I want to use it. I eat maybe 2 tablespoons of it, if that, every week, on english muffins.

[Warpy]

8. The first sign an oil is going rancid

and that appears before the smell does, is a change in flavor. It starts to taste HOT.

Let that be your guide. It's mine.

[CTyankee]

9. Oh, geez. Thanks for that!

[hippywife]

5. I keep it in the cabinet

out of direct heat and sunlight. We go through it fast, though, too. When I was making it, I did keep it in the fridge. When I wanted to use it on a sandwich, I would just take out the amount I need it and stick it in the microwave for just a wee bit on defrost, checking it every few seconds, until it was spreadable.

:hi:

[GoCubsGo]

7. Probably not a bad idea to refrigerate it if it's going to be around a while

I always understood that refrigerating all-natural PB was primarily to keep the oil from separating. For that reason alone, I tend to refrigerate mine. It doesn't stay around my house very long, so I can't say how long it takes for it to get rancid. However, I have had tahini go bad during the summer, after having it around a couple of months without refrigeration. If your kitchen runs on the warm side, keep it refrigerated.

[CTyankee]

10. So mix it in really well and put it in the fridge so it consolidates that way?

Sounds good, and I won't have to mix it up every time I want to spread it on my muffins?

[housewolf]

11. You got it

The oil stays incorporated when it's refrigerated. I always do what Hippywife did - put a little in a small bowl and microwave on low power for a few seconds to warm it up so that it's spreadable.

[GoCubsGo]

12. With some brands, you don't even need to warm it up...

I found that Kroger's house brand all-natural PB has a bit more oil in it than many of the others. It's actually a bit runny at room temperature. (Great if you are making a sauce or soup with PB as an ingredient, or using as a sub for tahini.) Refrigerating it brings it up to a more normal consistency.