Canning peanut butter
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Canning peanut butter
  Canning    Peanut    Butter    Vegetables  
Last updated 6/12/2012 12:52:37 AM. Recipe ID 14349. Report a problem with this recipe.
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      Title: Canning peanut butter
 Categories: Canning, Vegetables, Check
      Yield: 6 Servings
 
      2 qt Skinned, shelled, roasted
           -Spanish Peanuts
      2 tb Salt
      4 qt Skinned, shelled, roasted
           -Virginia Peanuts
 
  If you use shelled, salted nuts, omit the salt in the recipe. Makes
  about 6 pints. In addition to the basic equipment for boiling water
  bath canning, you'll need a food grinder or chopper or you can use a
  blender or food processor.
  
  1. Organize and prepare equipment and work area.
  
  2. Grind nuts in grinder, chopper, blender, or food processor, Add
  the salt and grind again until smooth and creamy.
  
  3. Pack into hot jars to within 1 inch of top, trying to pack so that
  no air bubbles remain. Remember to use a non metal tool for packing.
  
  4. Wipe tops and threads of each jar with a damp clean cloth.
  
  5. Put on lids and screw bands as manufacturer directs.
  
  6. Process in a boiling water bath, 1 hour for both 1/2 pints and
  pints. Check water bath about every 10 to 15 minutes and add
  additional boiling water, if necessary, to keep jars covered with 1
  to 2 inches of water.
  
  7. Follow basic steps for boiling water bath canning, 10 through 18.
  




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Recipe ID 14349 (Apr 03, 2005)

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