Well, it looks like peanut butter prices are headed upwards because of a smaller-than-usual crop this year. As I shopped this week, I was still able to find peanut butter for around $.10 an ounce - which is a pretty ordinary price. If you include peanut butter as part of your three-month supply, you might want to inventory your supplies and stock away a few extra now before the prices rise. Peanut butter is one product, though, that you don't want to get too much of. Because oil is a significant component, the peanut butter will go rancid just like oil. From my experience, it will store well for 9 months to 1 year depending upon it's manufacture date and storage condition. It is best stored in a dark, cool area.
For more information: http://www.chicagotribune.com/business/breaking/chi-peanut-butter-prices-skyrocketing-20111101,0,1645306.story
It was supposed to freeze. So, I picked most of my remaining veggies and made Green-Tomato Raspberry Jam. Here is the recipe (just don't tell my kids that it's full of tomatoes!):
Green-Tomato Raspberry Jam(from my friend Cheryl)
8 cups pureed green tomatoes (clean and trimmed)
2 cups of raspberries
10 cups of sugar (I used 5)
Mix and cook at a low boil for 25 to 30 minutes.
1 t. of lemon juice
1 package pectin
2 3 oz. packages of raspberry jello
Bring back to a boil and cook for 10 minutes. Ladle into pint jars that have been sterilized. Water bath for 15 minutes. Set on counter overnight. Makes 8 pints. (I only got 6 from the recipe, likely because of the reduced sugar). Use within a year.
This is not an canning-approved recipe. Proceed with caution because it contains tomatoes which fall closer to neutral on the acidity scale..