Homemade peanut butter contains less salt, sugar and other additives than most commercial brands. The only ingredients in homemade peanut butter are peanuts and vegetable oil, though other oils such as peanut or sunflower can also be substituted. Since this peanut butter doesn't container stabilizing ingredients, proper storage is vital. Otherwise, foodborne illness-causing bacteria grows in the peanut butter. Even properly stored, it has a shorter shelf life than commercial peanut butters.
Spoon the peanut butter into a clean jar or plastic food storage container. Attach the lid tightly.
Store the peanut butter in the refrigerator for two to four weeks. Make only the amount of peanut butter that you can reasonably use during this time period.
Freeze the peanut butter in a freezer-safe storage container for six months or longer. Thaw the peanut butter completely in the refrigerator before use.
Stir the peanut butter thoroughly before each use. The peanuts and oil tend to separate during both freezing and refrigerating.
Add honey to the peanut butter to make it sweet or add salt to complement the peanut flavor.
Reuse store-bought peanut butter jars for homemade peanut butter. Wash them well by hand first or run them through the dishwasher to ensure they are sterile.
You cannot safely can peanut butter, as home equipment does not reach high enough temperatures to kill the bacteria in peanut butter.