"Nasty paste. I'd rather take my chances with the hydrogenated oils and chemical preservatives."
But when done properly, the all natural, organic peanut butter is really good. Stay tuned for some quick helpful tips on how to keep your PB smooth and spreadable.
There it is. Can you see the beautiful golden layer on top. That my friend is peanut oil. Without that, you will have "nasty paste".
Use a spatula and transfer all the contents of the jar (organic roasted peanuts and a smidgen of salt) into a large bowl. The peanut butter will sit in a puddle of peanut oil. If you'll notice, on the left side of the picture the PB looks dry and hard. That's what was at the bottom of the jar and if you don't mix it with the oil, it will stay that hard.
Using an electric mixer, start to blend the PB with the peanut oil slowly until fully incorporated. Then turn that baby on high and whip it for a little bit. This will make it a little more light in texture. It should be real smooth too.
Once your done whipping the PB, use your spatula to guide the PB back into the jar. This takes a little finesse, but shouldn't be too tough. You can see the volume of the PB is more now than it was when you took the lid off.
By whipping the PB before you put it in the refrigerator you eliminate the oil separating from the PB while it is stored. It also spreads much easier than if it is just stirred inside the jar with a knife. Once the jar is open it has to be stored in the refrigerator to prevent the natural oils from going rancid. If you find that it is still to firm to spread on really soft bread, take the metal lid off and microwave the jar for about 30 seconds on high. Stir the PB. If it is still too firm, give it another 30 seconds.
I promise your family will grow accustomed to the natural taste and texture over time and they will never miss the sugar and chemical laden version that lasts indefinitely in your cupboard.