The first time I used it after the initial opening & refrigeration, it was ok. Still but manageable, still spreadable with some effort.
Today - gah! I had little clump balls of pb on my bread - I tried stabbing it, mixing it, it was hopeless.
I like the taste, so I just hope I can learn to deal with it. I think I've read some say that they do not refrigerate their nat PB, but the label on my Smucker's Nat says to refrig after opening. Will I die a miserable death if I don't, it goes rancid, and I eat it? (Will I even know if it goes rancid?)
If it's too much trouble I'll go back to Jif, so I'm just trying to be good here.
I don't want anyone's miserable, peanut butter related death on my conscience, so I will just tell you MY experiences... ;-)
I don't refrigerate the Smuckers, even though it says to, for the very reason that you mentioned... I cannot STAND the clump balls. Blech. It ruins the sandwich! I will say, though, that I eat a lot of peanut butter and go through it pretty fast, so maybe it really will go rancid and I just haven't had a jar around for that long!
I only use PB for the dogs these days and I don't refrigerate it. I've never refrigerated natural PB. I use raw almond butter for our sandwiches and I do refrigerate that.
I never refrigerate my almond or peanut butter. I buy fresh ground at a farmers market and it's always very spreadable and keeps well in the cupboard. It takes me about 2 weeks to use up a 16 oz. container.
I never refrigerate my almond or peanut butter. I buy fresh ground at a farmers market and it's always very spreadable and keeps well in the cupboard. It takes me about 2 weeks to use up a 16 oz. container.
The one I buy is raw and generally with raw nut butters, you do want to refrigerate them. Roasted almond butter though doesn't need to be refrigerated. (Just to clarify) Although many raw nut butters can only be found in the refrigerated section of a grocery store.
I have the same problem, might have to jump the refrigerated ship and join you heretic non-refrigerators What I've been doing is measuring out my serving of PB (I go by weight, so I spoon it out into a small bowl on the scale), then popping it into the microwave for 10 or 15 seconds. Long enough to take the death chill out of it, not long enough to melt it - then it's spreadable again. But this sounds like so much work when I could just keep it in the cupboard....
I don't like the kind you have to stir. No fun. I have gotten some that says you need to fridge it, but I prefer the kind you don't have to. I miss Earthfare in Asheville for their PB, it was able to be kept out, no stir and was yummy!
Many of the items that people store in the refrigerator do not need refrigeration. Peanut butter, soy sauce, hot sauce, butter (if used in a few days), etc. I say leave it out if it's a problem. We refrigerate ours, but that's because I don't want to stir it every time and the brand we buy has enough oil that it's still spreadable when cold.
That being said, you will know when it goes rancid! Trust me. If you are concerned, just smell first. Olive oil and whole wheat flour can go rancid too, but I've never had it happen. I wouldn't worry too much about leaving peanut butter out.
I grew up in the 50s, 60s and 70s eating nothing but locally-made natural peanut butter (my mom was way ahead of her time), and we never had it go rancid even though we did not refrigerate it. I store mine in the cupboard, am 53 years old and am still here, still healthy and well!
My mom's family (Pennsylvania German) were peanut butter freaks and spread it on almost anything. You can't even imagine what they put it on, LOL!
I used to keep it in the kitchen cabinet but over the summer in my non air conditioned house it did get moldy. So now I do keep it in the fridge all the time. I prefer the fact that it no longer separates.
Natural PB - to refrigerate or not?
What I've been doing is measuring out my serving of PB (I go by weight, so I spoon it out into a small bowl on the scale), then popping it into the microwave for 10 or 15 seconds. Long enough to take the death chill out of it, not long enough to melt it - then it's spreadable again. But this sounds like so much work when I could just keep it in the cupboard....
