General Question

tinyfaery's avatar

Is there a brand of natural peanut butter that does not turn into a huge clump when refrigerated?

Asked by tinyfaery (44148points) July 10th, 2008

I typically buy Laura Scudders. I try to mix it up as much as possible when I first open the jar, but after a few days my creamy peanut butter turns into a cold lump. Can anyone recommend a product that won’t do this? Or do you have any suggestions about how I can stop my pb from hardening?

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18 Answers

joeysefika's avatar

dont refrigerate it

arnbev959's avatar

i never refrigerate mine

peanut butter doesn’t need to be refrigerated after you open it.

mcbealer's avatar

I buy Smuckers all natural PB, available creamy or chunky, store it in my cupboard.

TheHaight's avatar

I’ve never heard of putting your peanut butter in the ‘fridge. I put mine in the pantry and it never hardens.

tinyfaery's avatar

It says to refrigerate it on the label. Natural peanut butter shouldn’t have any preservatives, just peanuts and sometimes salt, thus the refrigeration.

@McB so your brand is all natural, but doesn’t require refrigeration?

Harp's avatar

Peanut oil does go rancid fairly quickly with exposure to air. Putting it in the fridge slows down the oxidation quite a bit, but peanut oil congeals at low temperatures (no way around that, I’m afraid).

Rancidity (which is the flavor that results when fats oxidize) isn’t a health hazard- it just doesn’t taste very good. But it does take some time to happen. If you go through your PB pretty quickly and your house has a coolish storage area, then there should be no need to put it in the fridge. Just be aware that it won’t keep its nice fresh flavor quite as long, especially as the jar gets emptier and more air is enclosed.

mcbealer's avatar

@ tinyfaery ~ yep, just peanuts and salt

St.George's avatar

Trader Joe’s Organic PB is good and doesn’t clump. I also occasionally buy an organic brand from Costco that also stays smooth after stirring and refrigeration.

robhaya's avatar

Whole Foods 365 Organic PB does not clump when refrigerated.

sebrowns's avatar

many may be aware of this but i thought it would be useful to post for those not in the know. peanuts are treated with fungicides to prevent molds like aspergillus, which causes liver disease and certain cancer. the choice to eat organic vs. non-organic is of course personal but with some foods such as peanut butter organic may not be “best.” the organic peanut butter contains a higher load of aflatoxin because no pesticides are used on the crop. this is not to say that non-organic peanut butter is aflatoxin free, but the levels are certainly reduced because of pesticides that kill the fungus. it is unclear how bad fungicide residue is, but we know for sure that aflatoxins from mold are really bad for you. if you are interested in some info, start with the aflatoxin wiki…

robhaya's avatar

“More acres are devoted to growing peanuts than any other fruits, vegetable or nut, according to the U.S.D.A. More than 99 percent of peanut farms use conventional farming practices, including the use of fungicide to treat mold, a common problem in peanut crops.”

I’ll still go with Organic just on this alone.

sdeutsch's avatar

I’ve also found that if you keep your Laura Scudders in the fridge door, it usually doesn’t get as cold there as it does on a shelf, so it doesn’t harden quite as much. Also, the better you mix it the less it clumps – try storing the jar upside-down until you’re ready to mix it, so that when you open it all the oil is on the bottom – it seems to be easier to get a smooth mix that way than if the oil is sitting on the top… Good luck!

skfinkel's avatar

If you mix a new container of real peanut butter with the oil before you put it in the fridge, then that usually helps with the consistency problem.

shockvalue's avatar

I’m sure if you can find a KRAFT version the stuff will stay in it’s dedicated consistency for all of eternity.

tinyfaery's avatar

@shock Ewww!

La_chica_gomela's avatar

You have a catch-22 on your hands.
The hydrogenated oils in big-brand peanut butters (such as Jiff) are what keep them super-smooth and creamy.

Hydrogenated oils are also the source of transfat, which has recently come under scrutiny from the FDA for being very unhealthy. Many all-natural brands of peanut butter do not include hydrogenated oils, and thus will never have the same super-smooth consistency of the other kind.

My advice would be to look for “grind-your-own” peanut butter, which is offered at some grocery stores, such as “Fresh Market”. You grind the nuts yourself, just like grinding your own coffee beans, so you know exactly what goes into it. Plus, it does not need to be refrigerated, as it is just peanuts, so it does not turn into a hard lump, like your cold “Laura’s”

Best of luck!

Mollybygolly's avatar

I do store my peanut butter in the refrigerator as the jar states, so when I’m ready to use it, I put my Smucker’s Natural peanut butter in the microwave for 30 seconds and give it a quick stir and its ready for easily spreading!

St.George's avatar

Pro-tip: Store the unopened jar upside down in the cupboard. Then stir (so much easier) and store upside down or right-side up in the fridge after opening.

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