Tuesday’s Tip with The Kitchen Whisperer – Storing Natural Peanut Butter

I’m a peanutbutter-aholic.  I LOOOOOOOOOOOOVE peanut butter. I keep not one, not two but 3 jars at my desk at work.  I have 4-6 different flavors at home – at all times.  I love it on toast, on burgers (yes burgers!), in baked goods, on ice cream and probably my most favorite… on a spoon!  However while I love peanut butter it’s not always the healthiest.  So I tend to make my own or buy the natural peanut butter.

However the issue with those is because they are well, natural, they don’t have any stabilizers in them.  You know the stuff that keeps it all creamy, blended and lush. So what happens?  You want to eat healthy, you buy the natural stuff only to notice that when you open it, the peanut butter has separated.  The oils are on the top and the solids are on the bottom.  Not a big deal but I don’t exactly like to have to work for my food.  Ergo why I hate crab legs.  I’m sorry but I don’t want to have to work for it.  If that were the case I’d go out in a boat and catch it myself.  No, you make it, I eat it.  I don’t help you finish the job. So on this week’s edition of Tuesday’s Tip with The Kitchen Whisperer I’m sharing with you the best way I found how to store Natural Peanut Butter.

Are you ready for this?  It’s gonna take muscles – are you up for the challenge?

Yes?  Okay but I warned you – it’s not for the faint or the weak.

Simply store the jar upside down. Yes, you read that right.  Upside down.  Okay yes the lid HAS to be on. And it has to be sealed.

So how does it work?  Well the solids fall to the bottom (in this case would be at the top of the jar) and the oils to the top of the jar (or in this case, the bottom of the jar).  When you flip it over, the solids at the top will then gradually fall down to the bottom pushing the oils up to the top.  It’s easier then to blend and make it creamy again.

Simple, huh?

Now I’m going to grab some toast and have me a pb toast!

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