Have you made the switch to natural peanut butter? We used Jif for years and years, but once we started making the switch to a real food lifestyle I was horrified to see what was in it! I guess I used to believe that the stuff on the shelf was exactly what it was supposed to be. I never realized how many extra ingredients were in everything. Did you know that most maple syrup doesn’t actually contain any maple syrup at all? It’s just high fructose corn syrup, gross. Hence, the necessity for reading labels.
When we switched to natural peanut butter, there was a bit of a learning curve. It can be difficult, actually a total pain in the butt. After some trial and error on how to keep it creamy and spreadable, I think I’ve finally gotten it just right!
- Not all natural peanut butter is created equal- Even natural peanut butters sometimes contain extras, like highly refined oils. Make sure you read the labels and buy a peanut butter with only nuts and maybe salt.
Mix the whole jar before using- I take all of the peanut butter and oil out of the jar and put it in my mixer. You can dump it out and mix by hand as well. This will ensure that the oils are mixed in evenly so the bottom of the jar isn’t hard when you get there.
Store it upside down in the refrigerator- It’s really important that you store natural peanut butter in the refrigerator. If you don’t, the oils will separate again and you’ll have to mix the whole thing over. I’ve found that storing it upside down helps to keep the oils evenly distributed.
That’s it! Simple enough, and I’m now able to use every little bit of peanut butter for PB&J’s! Do you have any real food tips you’d like to share? I’d love to hear them in the comments!
Until our next adventure,
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