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.

This is Marilyn's recipe and it is VERY good! Salted Peanut Bars (The flavor of a Pay Day candy bar.) 1 1/2 cups all purpose flour 2/3 cup firmly packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 + 1/4 cup butter, softened 1 teaspoon vanilla 2 egg yolks 3 cups miniature marshmallows 2/3 cup corn syrup 2 teaspoons vanilla 1 (10-oz.) pkg. ReeceÂs peanut butter chips 1 (16-oz.) can salted, dry roasted peanuts Heat oven to 350°. In large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup softened butter, 1 teaspoon vanilla, and egg yolks until crumbly. Press firmly in bottom of ungreased 9X13X2-inch baking pan. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and immediately sprinkle with marshmallows. Return to oven and bake an additional 1 or 2 minutes until marshmallows just begin to puff. Cool while preparing topping. In a large saucepan, combine corn syrup, 1/4 cup butter, vanilla and peanut butter chips. Over low heat melt just until chips are melted and mixture is smooth, stirring constantly. Remove from heat and stir in peanuts. Immediately spoon warm topping evenly over marshmallows; dipping your fingers in water to prevent stickiness, spread to cover. Refrigerate until firm; 1 hour and cut into bars dipping the knife into hot water occasionally

Recipe: 3 3/4 cup white sugar 1 1/2 cup light corn syrup 1 cup hot water 4 Cups creamy peanut butter Boil syrup water and sugar to 295 degrees. Spread peanut butter onto a large sprayed cookie sheet with sides. Pour hot syrup over peanut butter and fold in quickly. Turn out and roll with a rolling pin. Cut and cool completely. It seems like a simple recipe but I will tell you I have a hard time getting it too turn out right every time. I have found that using all brand ingredients works best for me: others use generic peanut butter. Also, it helps to have two people folding from opposite ends of the pan coming together. We tried making this past weekend and all batches didn't turn out completely right except one. Hopefully you are able to get it to turn out because I almost bet this is the recipe you have been searching for. Happy Candy making!

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.