Chill your peanut butter

How long does homemade peanut butter keep in winter and summer?

By choosing your own (emphasis added):

Keep it in the refrigerator until you use it. It should keep for a month or two. You can also freeze it. It is stored indefinitely in the freezer. Either way, you may need to stir the peanut butter to mix the oils back in (the oil tends to separate over time). And no, you can't "can" peanut butter - it's too low in acid to safely process in household appliances.

I couldn't find a single government or university sponsored publication discussing how to make homemade peanut butter. If you come across a specific link that does not avoid this practice and recommend making cans at boiling temperature, consider them to be fraudulent.

Loud it goes bad:

If you are making your own peanut butter and not using stabilizers, consider keeping them in the refrigerator. .... Your homemade peanut butter should be of the best quality for at least six months.

Note that all of the even semi-credible sources I could find suggest that cooling is required.

It will have a much shorter shelf life at ambient temperature, especially in summer, but I couldn't find any authoritative information. You should probably prepare it in small quantities that you can eat within a week, maybe two maximum (in winter) if stored out of refrigeration.

You will also want to store the peanut butter so that the oil (which will likely precipitate) will protect the peanut solids as it will be more difficult for the microfauna to gain a foothold in the oil. Keep an airtight lid on it when you are not using the contents of the jar to expose oxygen to keep it rancid.

Homemade peanut butter contains mostly unsaturated fats (one reason the oil in your peanut butter is liquid in early space) that are prone to rancidity. You should discard the peanut butter if it develops rancid flavors as it is very unpleasant. If you see any signs of mold or bubbles, or any acidic or unpleasant odors, discard them immediately.

I suggest reaching out to your local universities, which may have programs or services in place, to provide this type of information for your region and restrictions (which I don't think includes cooling).

To the questions listed:

  1. Sources seem to adopt the basic recipe only for peanuts.
  2. At small There is no significant difference in amounts of honey, sugar, or salt. The quantities are too small. Honey counterbalances antibacterial effects and adds moisture. The amount of salt is just too little to matter.
  3. See discussion above, there is no credible data I could find on ambient temperature storage of homemade peanut butter.
  4. See 3, only worse. These are incubation temperatures. And how stand You like that in summer?


Middle-class families usually don't have air conditioning here. We only have fans and normal room coolers. :) Actually, I thought of the shelf life more in days and hours than weeks and years.