We're in transition living in a rental, I've no freezer space so I'd like to can some natural peanut butter if I buy a big bag of peanuts from the co-op.

I saw one reference to BWB for the peanut butter -time was one hour!
with a pressure canner is time same? less?
Thanks!

I would think that if pumpkin puree is too dense to safely can, then peanut puree would also be too dense to safely can.

I hope someone with some experience on this issue weighs in, but I can't find any instructions for you either way.

Annie

In the meantime, the NCFHFP still does provide guidelines for dry-canning roasted nuts, which might meet your needs as well. Here. They're assuming you're roasting nuts in the oven then canning, but you might also ask if that method is doable for roasted peanuts (a legume) as well. The NCHFP is very good about responding to any emails.

Another possibility is to contact your local LDS church. I know they offer classes on long-term storage of food, including peanut butter canning.

I've linked below to the previous Harvest thread. One thing I did learn in my research. Peanut butter will keep well on the shelf (cool) for at least 6 months, but the more nut particles (crunchies) in the peanut butter, the shorter the shelf life.

Carol

The dry-canning sounds like a lot of work -I know it'll be a lot of work to do the peanut butter too but then I'd be done for a long time!

My co-op offers
Peanuts, Valencia, Peanut Butter Stock, Dry Roasted & Blanched, Shelled, No Salt
Code:184
Brand: Bulk Nuts
Size: 30# Bulk
Price: $37.79

I had wanted to buy the cast iron burrs for my food mill and make a huge batch of peanut butter.
That would be a huge cost saving over buying the organic peanut butter.

You can home-can your peanut butter to keep it from going rancid by packing it tightly into clean canning jars to within one inch of the top, wipe the jar rim very clean, then place a previously boiled warm lid on the jar and screw the ring down firmly tight. Process the jars in a hot water bath for one hour.

The only print reference I could find was my 1979 Ball Blue Book and that just said BWB 60 minutes. It's unfortunate there isn't an online archive (at least there's none I know of) for old USDA instructions that still fall within the safety range but have been dropped because it's more specialized information (if indeed that is the case).

Carol