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Jeff Werner

Designer in Vancouver, Canada. Secretary of the 221A Artist Run Centre, member of Fieldwork design collective, and former exhibit designer at the Beaty Biodiversity Museum and the Vancouver Aquarium. Graduate of Emily Carr and University of Victoria, and worked in the Philippines, Indonesia and the Netherlands. Cycling advocate and race on the Garneau Evolution team.

Food, October 19, 2004 9:20 PM 65 comments

Keep the Oil In

As a teen I worked with a chef (and bike mechanic) named Marcelo, and over lunch one day he passed on this culinary axiom:

The better something tastes, the more likely it's got a lot of fat in it.

This took a while to sink in. I mean, I don't watch what I eat. I hate it when I pick up the low-fat yogurt by mistake, when I really wanted 5 per cent. I eat real butter, not margarine. It's not uncommon for me to take in half a cheesecake in one sitting.

But one thing I couldn't stand for years was the pool of oil at the top of a new jar of Adams Peanut Butter. I'm not a big fan of peanut products to begin with, but Adams' ingredients have always impressed me. Peanuts. That's it. And peanut butter is fast and easy to use, relatively cheap and a source of protein.

But that puddle of grease, it settles to the top during shipping I guess, or maybe robots squirt it there before sealing the jar. It's one centimetre deep and the label instructs us "to blend in the natural oil." Until recently I disregarded this advice and just skimmed the slick down the drain before digging into the stiff stuff.

How na´ve of me! How ignorant! Thankfully Marcelo's words have come back to me, and more. This year I'm stirring the oil in. It's a time-consuming, messy process. I use a butter knife so as not to displace too much space and spill oil over the rim of the jar. I create a fissure in the solid PB below, which the oil slowly overwhelms. It's tough going, you gotta put muscle into stabbing and stirring it up, pulling fresh product from the bottom, letting the oil drain down. The whole dispersal takes about five minutes.

And what a difference. Not only does it taste better, it is the smoothest, creamiest, most congenial to soft-bread-spreading PB ever, even straight outa the fridge (which you gotta do---refrigerate---with all-natural PB).

So use that fat. It's there for a reason.

Adams Peanut Butter jar and knife with peanut butter on it

65 comments on Keep the Oil In

1. Susan | March 16, 2005 3:38 PM

Hi Jeff:

I love Adams Peanut butter, too. I just mixed up a jar today. Do you have a mixer? The free-standing kind with a paddle attachment? This makes the job of mixing up the peanut butter a lot easier. Empty the jar into the bowl, mix it up for a minute or so and return it the jar. If you use a rubber spatula it's not as messy as you might think and certainly not as messy as stirring it up right in the jar. Hope you find this helpful.

2. TEM | April 6, 2005 4:15 AM

The oil is peanut oil, and was in the peanuts that were used to make the peanut butter. It separates out from the peanut solids in the peanut butter over time.

When you skimmed off the oil, didn't that leave a horrible peanut BRICK in the jar? :)

3. Jeff Werner | April 6, 2005 12:47 PM

#1 Susan: No, I don't have a mixer. Seems like too much work to empty the jar, stir it in a bowl, wash said bowl and mixer, then put peanut butter back. I'm the kind of guy who eats out of the frypan and can go three days with one spoon just to save some work.

#2 TEM: Yes, you are correct: the oil is from the peanuts. And yes, when I used to skim it off I was left with a brick in the jar. So naive of me.

4. Peter Argeris | May 15, 2005 11:40 AM

I am a "Adams Peanut Butter" consumer looking for a answer to wording on the label that states peanut butter should be refrigerated after opening.Do these instructions have to be followed?
I prefer leaving it out at room temperture.

5. Jeff Werner | May 15, 2005 4:31 PM

Peter, I heed the directions and store my Adams in the fridge. I believe regular peanut butter can be stored at room temperatures because it has more preservatives. I've never tempted fate, but I assume all natural varieties (i.e. just peanuts, including other brands I've bought) can't keep the mold away unless kept cold. But hmm, the directions on the label may just be for the company's liablity, and perhaps you can store Adams in your cupboard for weeks without worry.

6. Graham | May 17, 2005 12:06 AM

Keeping the peanut butter cold seems to prevent the seperation of the oil and the subsequent necessity of remixing, and this is why I always imagined that the Adams label suggested refridgeration.

Despite this recommendation, I've always prefered to keep my peanut butter in the cupboard. A bit of seperated oil always seemed preferable to the unspreadable conglomerate refridgeration yielded. In my experience Adams peanut butter can be left in a cupboard for an eternity without any mold. Note that I usually buy the salted variety of Adams and salt is an excellent preservative. Your mileage may vary with the unsalted version.

My theory regarding other, inferior, peanut butters that do not recommend refridgeration (e.g. Skippy) is that they contain emulsifying agents (confectioners sugar?) which prevent the seperation of the oil. With seperation out of the picture refridgeration serves no practical purpose.

7. Stanly Coffin | June 6, 2005 3:09 PM

I like the stirred peanut butter, but my wife likes the no-stir. She claims that the no-stir is not hydrogenated. Having been a chemistry major I ridiculed her idea. Now I read in the notes above that some peanut butters have emulsifying agents; could this result in solidified peanut butter without hydrogenation, and, if this is so, would it still have the cardiac health benefits of regular unhydrogenated peanut butter?

8. Barry | June 8, 2005 5:24 AM

My wife and I have been Adams Peanut Butter fans for years [ discovered it in BC] our problem was finding a source in Ontario . Found Highland Farms in Toronto and make a P-butter run twice a year . FYI - Smucker's , in the US , sell a lid with a paddle attached $10 -USD - , that fits their Natural Peanut Butter jar [same as Adams ] . A little less messy .
ATB- Barry

9. Jason | June 27, 2005 3:37 PM

The oil in the Adams is the natural peanut oil. Most of the other PB companies remove this oil and sell it separately for lots of money. They then add hydrogenated soy or veg oil (aka crisco) to what remains. As we all know, hydrogenated oils are solid at room temperature and have no taste of their own.

-- so pretty much - if you dont buy the kind of pb that separates - you are buying the leftover peanut garbage from the oil pressing that has been mixed with crisco to make it appear to be peanut butter and allow it to be spread while never separating. mmm sounds good

10. Katie | August 9, 2005 9:36 AM

Hello all, I've loved reading your quips about my beloved Adam's Peanut Butter. At the moment I am in San Diego, CA by way of my Navy husband. I have searched high and low for Adam's Peanut Butter here and to no avail:( I did find the creamy version (I prefer crunchy) at Walmart for a time but they have long since removed it. Does anyone know what I can find some????

11. Keith | August 9, 2005 11:17 AM

Clearly you young'uns just don't know the secret to easy mixing and perfect distribution of the oil back into the mix:

Turn the jar upside down and leave it for a day or so before you put it into the fridge. Obviously if you are asleep at the wheel it will all end up at the other end...so keep an eye on it and when it reaches perfection you'll be calling me God.

12. CK | August 23, 2005 1:38 PM

I compared the No Stir Adams PB ingredients and nutrition info to a jar of Jif and Skippy. No difference so I stick with the kind you stir.

I read the instructions on the label to refrigerate as a suggestion to keep the oil from seperating. Nowhere does it say to refrigerate after opening. I keep mine in the cupboard. Sometimes it is too runny but the alternative is peanut butter that is too cold and tears the bread. Though if I am thinking ahead, which I never am, I can get it out 30 minutes before I need it and the consistency is pretty good.

13. Kath | October 5, 2005 9:13 AM

Hiya - I've just discovered the Adams brand and I love it. But I'm so used to preservatives in my food, that I no longer have any sense of how long preservative-free food can safely be eaten after opening! Can you Adams veterans shed any light on this for me? Thanks

14. sue | October 10, 2005 6:42 PM

Help! My family loves Adams Peanut Butter. Does anyone know if and where it is available in the greater Toronto area. I can only bring so much back from BC at a time!!!

15. David Talazs | October 11, 2005 10:54 AM


I am in North Carolina, was born and raised outside of Seattle until the age of 13, 40 now.

I loved Adams Old Fashioned!...My family used it, and I can still remember going to Grandmas and having it spread on nice french bread.

Since leaving Washington State I haven't been able to find Adams and wondered if it was still being sold?

Could some of you tell me where you are buying the peanut butter from?





16. Stacy | October 11, 2005 11:17 PM

I keep my Adam's 'stir-needed' peanut butter in the cabinet months at a time. Makes it nice and room temperature :)

17. Kath | October 14, 2005 3:09 PM

Hiya, Adams fans. I just called the 1-800 number on the jar label because there isn't a standard expiry date on the jar (at least in Canada - I'm in Edmonton) and I'm anal that way...anyway, for those of you who are interested: there's a product number on or near the lid and the first digit is the production year (e.g. "5" = 2005) and the next 3 digits are the number of days into the calendar year that the item was produced (e.g. "166" = June 14). And then the expiry date is 90 days from this production date.
Also...if any of you have a really good peanut butter cookie recipe using the Adams brand that they're willing to share, I'd love to have it !

18. Stacy | October 15, 2005 3:42 PM

Kath, I made some peanut butter chocolate chip cookies with Adam's, if you're interested in the recipe...


19. Elay | October 16, 2005 12:24 PM

To Katie in San Diego - The only place I can find all the types of Adams Peanut Butter in San Diego is actually up in Escondido at a fabulous store - Major Markets. Odd since it is made by Smuckers who headquarter out of Anaheim. You might find it in grocery stores in Orange County also. It is sold all over Hawaii too. San Diego Peanut Butter Fan. To everyone else, contact the SMUCKER's CORPORATION for places to purchase.

20. jen | October 16, 2005 1:47 PM

Keith, been there tried that. Didn't work. The stuff is still a brick. I'll stick to the original God, thanks (:

My family used to buy huge jars of the stuff at Costco. We'd put about a weeks-worth in a tupperware to keep on the counter and put the rest in the fridge.

Another thing we did occasionally (before we moved to the giganto sized jars) was pour out the oil into a tupperware and add it as we needed it. Usually just stirring the top couple inches. We never used all the oil. You can use the oil for Asian cooking if you don't want to waste it.

21. Patricia Carter | November 6, 2005 9:42 AM

I have been buying Adam's peanut butter forever it seems. My first husband was trying to lose weight but, he loved and did not want to give up peanut butter. I checked out those designer, healthy peanut butters at the health food stores, but the prices were outrageous. So the next time I went grocery shopping, I started to look at the labels and found Adams to be the only one with no sugar in it.
As for most of the comments here we had to deal with the oil.
Once I thought I was being so smart and I dumped out the oil and just left the peanut butter behind. Gross, it was awful.
I just hated the mess that always occurred when stiring up a new jar of peanut butter until one day an idea struck me. Why not dump the works into a container larger that the jar and then mix it up. What a great idea. I had a plastic container about 1 1/2 larger that the jar of peanut butter and I just dumped the works in there and voila in a couple of minutes it was ready to eat.
It mixed up so quickly and easily and the best thing there was no greasy mess all over the counter.
We went through peanut butter so fast that I didn't bother to keep it in the refrigerator as it never had time to go bad.
My new husband and I eat Adam's peanut butter, I still have the plastic container, one of the best possessions retrieved in my divorce and since we don't go through the quantity that I did previously, I keep it in the refrigerator. It is a little stiff but, I find that if I take it out when I first get up, by the time we're ready to use it, it's soft enough and ready to go.

22. Tom Tyler | November 11, 2005 5:49 PM

I thank everyone's insightful experiences with the great Adam's peanut butter dilemma - what to do with the oil without being messy. I am on a special dietary regimen which restricts me to 16 grams of fat per day with NO hydrogenated or soybean oils. I pour off the oil, stick Adam's Crunchy PB in the fridge, as per label instructions. On warm toast it speads easily enough, or a tablespoon or two on a small plate or dish 15 to 20 seconds in the microwave and it spreads just as easy as the unhealthy hydrogenated varieties. I am comforted to know from other's experience that it can be stored for extemded periods in the cupboard without refrigeration.

23. ed | November 12, 2005 1:40 PM

Just for all you newbie Adams peanut butter eaters.
I found the perfect way to mix this stuff.
Get your portable drill and put one of the beaters from your kitchen hand mixer in it. Go slow, works great with no mess.

24. Anonymous | November 15, 2005 11:22 AM

What stores can I find Adams in?

25. Sam | November 26, 2005 9:52 PM

I work at a SuperTarget and we carry Adams crunchy & creamy, but only the small sizes. So I buy the large jar at King Soopers or Safeway (I live in Colorado)

26. Anonymous | November 28, 2005 10:16 AM

Best way I've found of mixing up natural PB is to nuke it in the microwave for one minute (remove metal lid first). This heats it up and makes it a lot easier to stir in the oil.

27. Pierre Guertin | November 30, 2005 5:13 PM

I love Adams peanut butter also (I find mine only at Walmart around here near Montreal). So much so that I've tried other natural brands but since these do not have salt in them, I prefer Adams. I tried the full of trans fats regular brands for the first time in years and actually put the jar in the garbage. I just coundnt endure the taste of it. I love the semi-liquidness of natural peanut butter that you just don't get with PB with hydrogenated vegeteble oils mixed in.
OK, here's the real reson for my post: it's a tip on how to keep the oil from seperating from the PB. After you've mixed your BP, you dont need to keep it in the fridge. That affects the texture in a negative way, I feel, and it cools your toast real fast. Too fast. After it's mixed, what you do is, you keep the PB in the cupboard (that's where I've always kept it with on problems at all), but keep the jar upside down. What will happen is, the PB will get a bit of a mix every time you use it and this will keep it homogenized, as long as you eat PB regularly. Of course, it's very important that the jar be closed tight when you're done before storing it upside down. If you're worried that some members of your family might have a hard time doing that, it may be best not to do it at all.

28. Pierre Guertin | December 1, 2005 7:54 AM

Here's an additional post. It's a tip for people who like there PB natural but sweet. When your Adams jar is half empty, fill it up with honey and mix well. Bet you've never tasted a better PB in your life!

29. Christy Nielsen | January 18, 2006 3:29 PM

I just bought a jar of Adams "already stirred" peanut butter at a Safeway in Missoula MT. Yep that's right, already stirred, but boy is it salty. I'm thinking they had to add more salt to absorb the oil but it's easier to eat {:>}

30. Jeffrey Cohen | January 21, 2006 12:42 AM

Dude, you're so funny! ;) I do the same thing with Adam's (use a butter knife). I've always wished they'd make the jar a bit bigger so I have more wiggle-room. Adam's is the best p-nut butter on the market. I get the crunchy kind.

31. Jeffrey Cohen | January 21, 2006 12:52 AM

Another note everyone, you can buy Adam's online at http://www.smuckers.com You can choose your kinds (e.g. crunchy, creamy, no-stir, etc.), and it comes in a six-pack box!

32. Jim Treacher | January 27, 2006 3:12 PM

You were pouring the oil out? Are you retarded? (No offense.)

33. Mike Bueckers | February 15, 2006 7:29 PM

To me, peanut butter should be made of peanuts and salt. Adams brand peanut butter is just that.
The only problem that I find is that the peanuts and oil seperate over time. I have found an easy solution. I use one or both of the beaters on an electric hand mixer. I work the beaters down into the peanut butter and give a good mixing.
If it is too thick, no problem, I add some more peanut oil. I keep a gallon of peanut oil just
for this. If Adams ever ceases production of
their natural peanut butter, I will stop eating peanut butter.

34. nancy | March 4, 2006 3:39 PM

I'm trying to find larger jars of Adam's Peanut Butter, like the big glass jars we used to get at Costco. Costco in Seattle doesn't sell Adams at all anymore!

As for the separated oil, I just save the last empty jar, and dump half the new jar in, because the 1/2 inch or so of PB at the bottom of the jar is always dry. With the new jar mostly empty I can easily blend in the dry stuff - then I just keep the peanut butter in the 2 half-jars.

35. Persimmon | March 7, 2006 4:46 PM

I've been reading these PB comments with interest as I've also made many messes trying to stir in the oil. But, I've never tried (or heard of) Adams before.

Since this is a Smuckers product, does anyone know if it's really any different than Smuckers Natural PB?

36. Rob | March 27, 2006 3:49 PM

I love Adams. I discovered it back in the 80s when I went on a natural food kick and never went back to Skippy, Jif, or any of the others. And I never understood smooth peanut butter eaters! I'm a crunchy man.

I've found that the PB can be stirred, mess-free, in the jar it comes in with a little practice, patience, and a good strong butter knife. Some knives are too weak and will bend.

One friend suggested putting it in the microwave (without the lid, of course) for about 30-60 seconds to soften it up. I don't use microwaves, so I don't know how well it works. (Why not? Because I'm a weirdo that way.)

The main reason PB (or any food item with a high natural oil content, olive oil is another good example) needs to be refrigerated is not so much mold as it is an issue of turning rancid over time.

Also, if it is left out at room temperature, the formation of harmful bacteria is of great concern, just as with any food item.

Long live PB & J!

37. Ken | May 17, 2006 12:07 PM

Does anyone know where the 5 lb. jars of Adams Natural Creamy can be purchased in the Sacramento, CA area? Costco and Wal-Mart no longer carry it.

38. Ryan | June 28, 2006 12:08 PM

I HEAR YA SUE! I lived in Victoria last summer and I love that stuff! But there really is only so much you can bring back! I am in the Toronto GTA as well and would rather not buy 6 jars at a time, does anyone know what stores sell it (in Toronto)?

39. Warren | August 11, 2006 7:26 PM

I have a solution to the oil challenge that seems to be common. I do not use a mixer or a butter knife. I put the jar in the fridge upside down. The oil penetrates throughout and no mess. Try it. :O)

40. Carol | August 17, 2006 7:32 AM

I LOVE Adams Peanut butter and once I tried it, the other ones at standard grocery stores are awful (Skippy, etc) Peanut Butter is a staple food in my life and I eat it all the time on bread, celery, by itself. I love the salted or unsalted variety, it doesn't matter. It does seem like on occasion I may buy a jar that has been on the shelf too long and its harder than normal to stir up.....Also there is nothing much better than opening up a new jar of PB and stiring it up and eating the first spoonful.

41. Jack | August 20, 2006 8:56 AM

It's amazing...isn't it. There are actually people in the world who are too dumb and/or lazy to stir a jar of peanut butter without getting it spread over an entire city block. Can you dummies walk and chew gum at the same time????


42. James Murphy | August 24, 2006 3:31 PM

It doesn't bother me to remove all the oil that was on the top. I am curious to know what kinda of savings that gives me in calories per serving. I weighed the jar before and after, and out came approx 35g of oil.

Anybody help me figure out the calorie savings?

43. Judi | August 26, 2006 12:55 PM

I'm desparate to find a jar of Adams creamy - 16 oz jar. I live in Phoenix Az. I don't want 6 jars - only one. Help. Where can I buy this???

44. Tim | August 29, 2006 12:01 PM

Look online @ http://onlinestore.smucker.com/display_product.cfm?prod_id=640&cat_id=40 to find 16 oz jars of Adam's PB

45. steve | September 2, 2006 6:07 AM

I loved reading this stream--and I love eating Adams. Also recently tried "Organics" brand. Both brands are good--but slightly different.

46. patch | September 10, 2006 12:25 AM

1 gram of fat has 9 calories, so 35 grams has about 300 calories

47. gina | September 22, 2006 6:30 AM

FYI for those of you looking for "adams" but unable to find it in your area-

Smuckers also has a brand equivalent of "Laura Scudder" peanut butter- I'm thinking that this might be a Helmans/Best Foods or Dryers/Edy's thing.... Different brand names for the same product by geographic location.

Personally, I grew up on Adams (in Seattle) and hated it. I was always fiending for the sweet taste of a Jiff PB&J sandwich and would spend many 'a lunch date at my neighbor's house to get my mits on one... She also got real pop (as opposed to our OJ and soda water...) AND cocolate chips cookies instead of carob chip :)

That lucky, lucky girl...

48. Esther Fisher | October 9, 2006 6:30 PM

We Love Adams Peanut Butter, but can't find it anywhere in Las Vegas, NV. Can it be ordered?
Please let me know

49. Betty | October 27, 2006 1:30 PM

I really need some help and this looks like a good start. Years ago we bought Adams peanutbutter in yellow buckets. After the bucket was empty we used the bucket on our boat as a "potty" for the kids. Our daughter always thought the "potty" was so funny. Well, now she is grown with 2 kids of her own. They recently bought a boat and you can see where this is headed.

I'm trying to find one of those buckets as a joke Christmas present. I tried calling Smuckers and was told they haven't been available for over a year.

Can anyone help?

50. Keith | October 30, 2006 1:56 PM

I have been buying Adams for years from the Costoc here in BC. Imagine my surprise the other day when I was told they do not carry it anymore (2kg jar). Does anyone know if it is carried elsewhere in BC. I can get the small jars but the cost is RUDE!

51. Amanda | January 30, 2007 6:58 PM

Do the Adams no-stir products have hydrogenated oil in them? Anybody out there got a jar in front of them? I can't find an ingredient list on the Smucker's site or anywhere else for that matter.

Thanks in advance.

52. Amanda H | February 27, 2007 3:34 PM

if you store the jar up-side down/rotate it whenever you see it, it stirs together much easier (I also keep it in the cupboard).

53. Jim | March 14, 2007 8:52 PM


I got a cordless drill for Christmas one year and later found a mixer attachment that is used for making smoothies in Goodwill. It can't break the PB jar as the end is covered in rubber. I cut a small hole in the top of an old Adams lid, to put the mixer attachment through and then clamped it in the drill chuck. I can mix up a big jar of Adams in about 50 seconds with no mess or effort.

As to getting Adams, their online store sells it by the case. It's $5 a jar though.

I think the website was

54. Elle | March 20, 2007 4:22 PM

I never knew that Adam's PB was such a novelty item - we have been eating it in Boise, Idaho for over 20 years, and it's available in any grocery store. The upside-down jar trick is the only one I've used to help with mixing the oil, but since my fella would love an excuse for a new power tool, I might try Jim's idea next. Gotta run -- there's a new jar of Adam's Creamy in the pantry, upside-down with the oil ready for stirring!

55. Donald C | March 26, 2007 2:26 PM

I'm 77 and can't remember eating any PB, except Laura Scudder's. We have always stirred it and put it upside down in the pantry. It works great for keeping the oil mixed in and I've never lost a jar to mold. My wife just phoned that she remember this time to pick up PB, but all they had at the Walmart in Chino, CA was "Adams". Researching it brought me to this website and now I'm anxious to get home and try it. Thanks for the tip on the portable drill for mixing!

56. Qaturn | March 28, 2007 7:29 PM

I grew up on Adam's peanut butter, It is everywhere in oregon. I get my big Jar at Winco.

The small ones make great drinking glasses too.

I've never seen a jar of adams go bad, I thought you put in the fridge to keep it solid.

never thought of turning the jar upside down!
thanks god!

57. James King | July 13, 2007 6:22 AM

You can also try President's Choice "Just Peanuts" Peanut Butter. Same deal - all natural, no salt no sugar - just peanuts, and yes, you gotta stir in the oil.
You can find it everywhere at Loblaws, No Frills, Fortino's, Zehr's, Superstores, etc.
here's a link:

58. Scott Jones | August 9, 2007 4:25 PM


My wife recently purchased a bottle of Adams [Un]Natural Crunchy, with 1% or less Salt. Talk about yucky taste.

If it wasn't so pricey I would toss it out and go and buy a bottle of thoroughly salted Peanut Butter.

Suggestions? Can I add salt to this bottle when I dump it in the Bosch mixer to get the oil remixed? How much salt should I add in?

59. Doug M | December 26, 2007 3:55 PM

A lot of good info in these posts on ADAMS peanut butter. My friend in Eugene, Oregon says it is carried by CostCo in the big buckets there.

ADAMS was made in Tacoma, Wash. and owned by Beatrice Foods Co. Smuckers could not compete with their world's best tasting peanut butter, so bought them out. It is still available in some places out west like Reno, Nevada, too.

Just compare the color of Smuckers to ADAMS and you'll see Smuckers is over-roasted and has a burnt taste. Once a fan of ADAMS, you'll be on a never-ending hunt for it.

Nancy's "two-jar" idea is great and so is staying one jar ahead of your comsumption level and keep turning the reserve jar over to let the oil rise to the top.

Can't believe almost all of our Number 1 peanut crop goes to make junk like Skippy, JIF and Peter Pan.

Smuckers sells smooth only and in small jars with big price here in the south.

60. Ursula Flesher | March 3, 2008 6:06 PM

I have been trying to contact Adams Peanut Butter to get some information but all the contact pages require a zip code and a state even though it says Canada pages. So I will try to get an answer here. I have bought Adams natural peanut butter for years and regularly bring it to my children in the USA and recommend it to friends . But suddenly the last jar I bought doesn't taste the same, it is smooth and greasy and seems to have another oil in it. What has happened? I won't be buying this product again unless I find out it is a production glitch.

61. Ramona Wildeman | March 19, 2008 10:23 PM

can I use the image of the adams jar on my blog, please? it is Lent and I eat alot of this peanut butter.

62. Oskar | March 26, 2008 3:53 PM

Turn the jar over and stick it in the fridge. Within a few days it is mixed back into the peanut butter, no fuss and no muss, easy, peasy. I buy either Just Peanuts Presidents Choice peanut butter, the Bulk Barns just peanuts peanut butter or from the producers store near St Thomas where they grind local S W Ontario peanuts into peanut butter, Yummy!! I don't know Adams.

63. Andromeda Small | March 31, 2008 3:20 PM

i lovvvvvvvvvvvvvvvvvveeeeeeeee peanut butter!
peanut butter is yummy! give me some peanut

64. Jacque | January 17, 2009 1:33 PM

I'm 80 years old and still love Adams peanutbutter. Makes best cookies & peanutbutter & jelly sanwiches in the world. Leave the oil. I don't mind mixing. I keep a bigger jar and pour anew jar in and mix oil. A quick pick- me -up with a spoonful right out of the jar. Please don't fool with a good old fashioned product.

An old gal who eats her peanutbutter and satys healthy. J.T.

65. Tom Scott | March 31, 2009 9:19 AM

After stirring for the first time and when putting the jar away I will alternate between putting the jar updside down & downside up ... in this way I do not have to stir again.

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