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    Peanut Butter [NO OIL]


    Source of Recipe


    Lilly Wallace New American Cookbook [1945]


    Recipe Introduction


    Look it isn't that hard. All you have to have is a grinder.
    For information about canning it, I included the PDF in the directions.


    List of Ingredients


    • 2 quarts Spanish Peanuts
    • 4 quarts Virginia Peanuts
    • 2 Tbsp salt


    Instructions


    1. Roast the peanuts so they are uniformly brown. Cool and remove the red skins and tiny hearts or 'germ'
    2. Grind, add salt and grind again to make sure the salt is well distributed.
    3. Use the finest plate on a meat grinder.
    4. Pack into pint jars, fill as full as possible then follow directions for canning these.
    5. pubs.ext.vt.edu/348/348-594/348-594_pdf.pdf Is a PDF file from Virginia Tech you can download that explains how to can.
    6. Or simply reduce the amount and make enough to eat. Remember this must be stored in the refrigerator.


    Final Comments


    You can also find more information from Virginia Tech here: http://pubs.ext.vt.edu/category/food-preservation.html They included directions in the recipe but canning methods have changed so I simply included a link on how to can it and things like Mayo. Please only use a source for canning such as an University or a canning site such as Ball or a current Ball Blue book or other professional canning book. This is simply for food safety.
 

 

 

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