Many people add peanut butter to their food storage because its packed with both protein and calories. Its a great food to have on hand because it stores easily and can be used in so many different ways. Its a daily staple in my home but it has become more and more expensive recently. Depending on which brand purchased it also has more then just peanuts in it.
No matter how many jars are put back in storage eventually they will run out or go rancid. So, if you want to have peanut butter wtshtf it just makes sense to learn to make it from scratch. Its so unbelievably easy that you just might realize that buying pre-made peanut butter isn't the thing to do at all. Home made is really healthier because you can control what goes into the jar.
You can also branch out and make nut butters from almost any nut and many seeds which is good for those with peanut allergies. It means that WTSHTF you can make various butters from whatever nuts you can grow and harvest in your area. Here in the south peanuts are an easy crop to grow. There are also plenty of hickory nuts, pecans, acorns, sunflowers, filberts and various seeds which can be harvested. You could just eat those nuts in their whole form but they seem to be easier to digest when they are ground. Some even believe that more nutrients can be absorbed from the ground nuts rather then whole nuts as well. The whole nut stores longer then chopped nuts.
To make nut butters you simply need to grind up the nuts to a smooth consistency. I use a basic food processor but depending on the type of nut it can be done with something as simple as a mortar and pestle if necessary. Yes, that would take way more time and elbow grease but it is possible. Hopefully we will still have a power source including solar or a generator wtshtf so it won't be necessary to make butters manually.
The first thing you need to do when making nut butters is to roast the nuts. (Some people prefer raw nut butters but I find them to be more grainy and dry.) Roasting helps to release the oils in the nuts. Simply place the nuts on a baking sheet (or improvise if there are no ovens) and place in a 350 degree oven for 15-20 minutes. Stir them around occasionally to prevent them from burning and so that they toast on all sides. You'll begin to smell the nuts and they'll get a slightly oily sheen as the oils are released. Be sure not to let them burn. I made almond, sunflower and cashew butter today.
When the nuts are finished roasting then allow them to cool and pour them into your food processor with the chopping blade. Turn the processor on and let it run.
The nuts will first look like a dry course meal. After five minutes or so just stop the processor and scrape down the sides.
Just starting to ground the sunflower seeds. | Sunflower seeds ground to a fine meal. |
Next they will begin to look moist and clumpy and they will feel warm.
Continue grinding until it begins reaching the consistency you like. The butter should begin to shine and get warm as it releases its oils during grinding. At this point, I sometimes add about a teaspoon of oil to help smooth out the butter if it seems too stiff and dry. I also sometimes add a pinch of salt and a little honey or sugar if I want to add a little flavor but those things are a personal choice. The butters are certainly good without them.
A smooth shiny butter after about 10 minutes.
As the processor continues to run, it should make nice smooth butter in about ten minutes.
Then I pour it into jars and allow it to cool. Here is sunflower butter with the slightly greenish tint. The more buttery yellow one is cashew butter. Finally, there is the almond butter, darker brown from the outer skin on the almonds
That's all there is to it. Give homemade nut butters a try. Make your family a healthy alternative to the peanut butter in the store. Experiment with different nuts and combinations of nuts and learn this simple skill for the future.
Southern Wood Elf