Hi guys, I've been making and canning peanut butter for some time now and never had an issue until recently, some jars started to get these white spots and I'm not really sure if they got contaminated or something.
I usually steam the jars for about 30 minutes, then dry them really well with paper towels, pour the peanut butter, close the lid and then steam again for another 30 minutes.
I made this about 2 weeks ago, and half the jars are starting to get those white spots while the others aren't.
Am I doing something wrong? Any tips or advice are greatly appreciated!
by Ignis_Vespa
13 Comments
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My recipe is basically 800 gr of freshly roasted peanuts, 200 grams of pataxtle (theobroma bicolor), 5 gr salt, 30 gr vegetable oil and 70 gr of honey
I always thought peanut butter could not be canned safely at home? I have never seen a verified recipe.
If you aren’t following a canning recipe tested by food scientists then spoilage will happen.
Please please please do not eat anything canned without a recipe. Botulism can occur in improperly canned goods and is impossible to taste, smell or see. It kills 1-in-10 affected.
It is not safe to can shelf stable peanut butter at home due to its high density, low acid, and high fat content. It keeps a few months in the fridge without preservation so I’ve never seen the need to.
I’m like 95% sure you shouldn’t be home canning peanut butter. However, I’m more sure that what you did isn’t safe with that amount of oil in it.
If I remember right, all you need to do is grind up the peanuts to paste, put in a jar on your shelf and let it sit. The low moisture in peanuts should keep it from spoiling and you’d have a shelf life of around 3-4 months worst case but 9-12 months best case. Please stop doing what you’re doing.
Edit to add: those white spots are probably oil and could be the pb going rancid.
What is different about industrial peanut butter production that allows it to be safe?
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I would bet that is oil from the theobroma that is solid at room temperature and has crystallized, which doesn’t change the fact that you’ve created a great environment for botulism to thrive by canning incorrectly like this.
100% peanut PB is fine for about 3 months in the fridge and because of the low water content will go rancid before anything else.
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I literally have the same kraft peanut butter in my cupboard I bought at Costco like a year ago.
Or do you make home made peanut butter
Looks like snail eggs
Mu local food co-op has fresh Peanut butter grinders in store. Absolutely love how that PB turns out.