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.

Skippy Crunchy is my fave. And my job buys it (1/2 creamy too) by the case for anybody that uses it at work. The neat thing (for me) is that they only provide forks and spoons to use with it, so the guys always open a new jar with about 1/5 of the jar remaining. Sounds odd, I know, but they wouldn't keep track of a butter knife for a day in this shop. So, I get the leftovers for free! I save pine cones cover with pb, and cover with bird seed for the grandkids to make and hang from our trees. also use it to keep the dogs kong toy full. I feel better about all that then just throwing it away. Don't even get me started on the amount of bread they waste, that comes home to feed the birds too. Trin

When we lived in BC, we bought our peanut butter in tins. Remember it in tins? When it was pretty much all scraped out, we would set the open tin on our back deck. Mom got the perfect shot of a squirrel sitting on top of the tin with peanut butter on his mouth. They love the stuff. We often spread some on bread, then cut it up and tossed it on the grass for them. Really good picture, by the way!!!

Barb, this is the recipe I use. It doubles easily and I make a huge half sheet pan full in less than half an hour. No beating until it's stiff, my carpal tunnel won't let me do that, so I make this. Everyone loves the stuff and I can use different types of chips so I can make half chocolate and half peanut butter if I use peanut butter chips, or chocolate mint or use vanilla chips and maple flavoring, or whatever suits me. If I double the recipe, I do have to cook longer, maybe 9 or 10 minutes. Fantasy Fudge Ingredients: 3 cups white sugar 3/4 cup butter 2/3 cup evaporated milk 1 (12 ounce) package semisweet chocolate chips 1 (7 ounce) jar marshmallow creme 1 cup chopped walnuts 1 teaspoon vanilla extract 1. Grease a 9x13-inch pan. 2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 -7 minutes, stirring constantly, you should reach soft ball stage. 3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares. Merry Christmas. Annie