<p>I just “discovered” this product and love the taste of it. Two questions:</p>
<ol>
<li><p>Should I store it under room temp or should it be refrigerated after the can is opened?</p></li>
<li><p>What else can it be used other than a spread on bread or crackers?</p></li>
</ol>
<p>Thanks.</p>
<p>Since Joe’s doesn’t put preservatives in their product, it should be refrigerated after opening unless it’s going to be consumed in a fairly short time- like a couple of days. It won’t spoil quickly, but might get moldy over time if not refrigerated.</p>
<p>Treat it like you would peanut butter. I like nut butters on toasted bagels and English muffins. You might try it on celery!</p>
<p>I disagrree. I also adore this product, and I’ve kept it on the shelf for easily a month or more, and it’s perfectly fine. </p>
<p>(I don’t refrigerate natural peanut butter, either. I like it warm and separated, actually. Never had a mold problem with either.)</p>
<p>^^Good to know. I’ve read that nut butters and the oil they have in them can spoil and become rancid, but the shelf life may be longer than I thought.</p>
<p>^^ I asked the question because I already had it refregirated and the product became stiff and hard to spread with oil floated on top. I will keep it on shelf now and see what happens.</p>
<p>I just tossed out TJs maple syrup that was moldy 
Not refrigerated!</p>
<p>I always keep real maple syrup in the refrigerator after opening,</p>
<p>i bought this at Costco. I keep in 'frig and stir before using. I’ve substituted a TBSP or 2 for butter when making cookies, as it keeps them soft.</p>
<p>We go to Giant for food and they have hazelnut, almond, and some other ones i think. I’d rather have Nutella cause it has the chocolate and in France they have it on bread.</p>
<p>If maple syrup gets moldy u can take milk and put it in the syrup and it makes the mold go to the top and you can take it off and still use it.</p>
<p>I use TJ almond butter in smoothies for my vegetarian son. I mix a couple of tablespoons with frozen strawberries, a banana, fat-free plain yogurt.</p>
<p>
Not that desperate.</p>
<p>Son is a college athlete, very careful about his diet, was home this summer and was on an almond butter kick. Husband went shopping and bought some home for him but turns out it was just organic peanut butter. It took 3 visits to the store to finally get almond butter. It is good and was worth the trouble (we’ve got it figured out now!). Almonds are known to have a good amount of Calcium in them so I imagine almond butter does too.</p>
<p>Me too, garland. I don’t refrigerate natural peanut butter, I like it warm and separated, and never had a mold problem.</p>
<p>If you don’t want to refrigerate, keep it in a cool, dry place. I never used to refrigerate, but my H insists on it because of this:
[url=<a href=“http://www.ehso.com/ehshome/aflatoxin.php]Information”>http://www.ehso.com/ehshome/aflatoxin.php]Information</a> about Health & Aflatoxins in foods such as peanut butter<a href=“He%20is%20a%20medical%20man.”>/url</a> I don’t know how much of a worry this is, but the toxin does grow on peanuts and almonds.</p>
<p>I refrigerate pretty much everything. Oils go rancid easily. Rancid oils are not healthy for you.</p>
<p>I should clarify my post – I believe that if there is aflatoxin in your peanut/almond butter, it was on the peanut (before grinding). I don’t think it will grow there because of lack of refrigeration if it wasn’t there to begin with. Anyone know more about this?
But it’s also true, as dmd77 says, that nut oils go rancid and rancid oils are very bad for you.</p>
<p>Oils dont go bad cause my mom keeps oil on the counter and it doesnt go bad. I know the vegtable oil and the olive oil are out on the counter.There are some things that are not good to refrigerate, like you arent suposed to refriderate watermelons until after you cut them.</p>
<p>I just looked and they said you dont have to refriderate peanut butter, but you do have to refriderate jelly.</p>
<p>artlover - I use MaraNatha almond butter (comes in creamy and crunchy). It doesn’t separate much, and I use it just like peanut butter (ie with jelly, etc.). I want to try making cookies using a peanut butter cookie recipe, but I haven’t had time yet :(.</p>
<p>I don’t refrigerate any of the nut butters and have never had a problem with them - maybe it depends on the climate?</p>