The only ingredients on the label are “peanuts, salt.”
We keep peanuts unrefrigerated in the pantry… we keep salt unrefrigerated in the pantry… so how come when you mash them together it makes something that (according to the jar) must be refrigerated after opening?
P.S. I put “good” in quotes because all peanut butter is good. What I mean by “good” peanut butter is the healthier stuff that you have to mix the oil back into and there are only the above mentioned ingredients.
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So check it out. Peanut butter like Laura Scudders is natural peanut butter. This generally means the peanut butter has not gone through the hydrogenation process. At room temperature, oil separates from the solids. The peanut butter is made up of all these carbons and hydrogens, but they’re kind of crinkled and not evenly distributed – the fat doesn’t pack together well, so it eventually, slowly separates. With something like JIF or Skippy, we hydrogenate the oil to improve shelf stability and product spread ability. We basically add extra hydrogen to the oil in the peanut butter so now there are nice even numbers of molecules and everything is straight and lines up correctly (molecularly).
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