My first visit to this site, so hello to those that are regular readers of this site. I use a Ball Blue Book published around `72, at least it is copyrighted in `72, and it is the 29th edition for what that is worth. I got it from the local Ace Hardware store, likely around `76 or so, if memory serves me correctly. In that book on page 37 they list peanut butter, a recipe to make your own, and instructions for canning it. I will now hopefully type legibly what they have written here. Peanut Butter 4 quarts skinned, shelled, roasted Virginia peanuts 2 quarts skinned, shelled, roasted Spanish peanuts 2 tablespoons salt Grind nuts in a food chopper or blender, add salt and regrind until smooth and creamy. Pack into hot Ball jars, leaving 1-inch head space. Adjust caps. Process half-pints and pints 1 hour at 190*F in a hot water bath,. Yield: about six pints Note: If shelled, salted nuts are used, do not add salt. Ok so there you have it from my old Ball BLue Book from the early 1970s. I hope this helps someone to know you can in fact can your own peanuts, should your crop produce well and you want to make your own peanut butter at home. I actually came to this site to see if anyone had attempted to can this using the two types of nuts listed here. Spanish peanuts and Virginia peanuts. We only have Virginia peanuts ourselves, and they make good peanut butter for us. My wife loves it because we don't add any sugar, while most commercially available peanut butter has added sugar and who knows what else. Jeff PS. The older canning guides have information for canning many things they have removed from the newer versions, not sure what reason they use to justify this but, it is the way it is. One can likely get older Ball Blue Books from used bookstores or maybe even Ebay. Look at one some time and see what your parents and grandparents were canning and how they did it.

"Elmer, unless you are making a GMO argument and corn," Yes, and, (taking one step at a time) The major reason why high fructose corn syrup is so widely used in the US (and much less so elsewhere) is that sugar in the US has an artificially higher price than anywhere else in the world. Why? Because import tariffs were put in place to hinder sugar imports and artificially protect the rather small remaining US sugar industry. Yes, politics. Sweet corn syrup is a cheaper ingredient, though it wouldn't be if sugar were sold at normal market prices here. I don't support ag subsidies of any kind, they don't benefit the small farmer as they were originally intended to do. The EU has much higher standards of food wholesomeness and quality. Sugar is preferred there and sweet corn syrup isn't. The EU doesn't have the huge corn industry lobby the US has, that plays a role too. The GMO feature is of concern to me, I don't support that practice either. Sweet corn syrup is a manufactured, processed food. I avoid those as much as possible. I avoid any product with sweet corn syrup instead of sugar. Pass the sugar, please.

The secret to both is cream and sugar. If you want a real caramel swirl, use a caramel sauce not caramel candy, which is very solid and sticky, and sometimes brittle when frozen. Add cream, which, brcause of the fat, makes it harden at a lower temperature. There are any number of recipes out there, including specifically for ice cream. Same with the peanut butter. Peanut butters processed differently behave differently, so there may be some trial and error involved, and there are also recipes specifically for swirling in ice cream. Sugar neutralizes some of the sticks to the roof of your mouth-ness. Cream does the sauce for ice cream thing. Food gums might also work, but you have to be good at using them, and like eating them.

I have turned the jar upside down and left it like that. Of course, the oil migrates upwards, no matter which end of the jar is up. I got accustomed to the nothing added peanut buttter decades ago and it is all that I ever buy or have bought since about the early 70s. So, I have experienced many, many jars of nothign but peanuts and salt peanut butter. I go through a jar pretty quickly. it is a breakfast and lunch staple. I never bother to put it in the fridge because it gets used so quickly and cold peanut butter is like cold choclolate or cold butter. It is best at room temp. I have been buying a mix of one from the co op and/or from Wegmannns grocery. I dont think either of these are ones that I might consider to have set on a shelf too long. Both of these venues have quickly rotating product on the shelves and are very active stores. In the past there were jars at times that were almost too dry and now I am seeing jars that have almost too much . Stirring it in makes the p butter pourable. In case any of you are like me and want it to be bit less oil and more peanut. the napkin trick works. But, first pour off and save taht bit on the top for something else. That is too good to waste! At that point I will mix it all the way from the bottom of the jar. We started with p butter like this way back in our "hippie" days, and that was a long time ago. Nothing beats good bread and peanut butter! It is my go to lunch now for decades. i have heard some some talk about the oil in sesame butter being different due to a different variety of seed . I thought maybe there is something different about the p butter too. But is seems to be that all of the different brands that I am buying seem to have the same lot of oil on top and through out. I bought the Deaf Smith brand for decades but have not seen that one for a long time. That was hard core hippie stuff! The local grocery stores stopped with the in store made p butter at least 25 years ago. Safeway used to have it and also the other large local chain. But not since this century. Safeway used to sell teh shop make one in little brown tubs. That was back in the days when the stores also had bulk bins for everything from kitty litter to cereal. What a mess that was!