<\/span><\/h2>\n\n\n\nAn unopened jar of almond butter has a shelf life of 12-24 months. For maximum freshness, store the unopened almond butter in a cool, dry pantry away from direct sunlight. Some ambient heat is fine, but avoid storing almond butter anywhere excessively hot like near the oven or in direct sunlight.<\/p>\n\n\n\n
You do not need to refrigerate unopened almond butter.<\/strong> The jar should be shelf-stable at room temperature right up until you open it.<\/p>\n\n\n\nOnce opened, the countdown to potential rancidity starts as the oils become exposed to oxygen. So make sure to tightly seal the lid after each use to limit air exposure.<\/p>\n\n\n\n
<\/span>Refrigerating After Opening - Pros vs. Cons<\/span><\/h2>\n\n\n\nOnce you open your first precious jar of almond butter, refrigeration is recommended<\/strong> for maximum freshness. But it's not strictly required. Here are the main pros and cons of refrigerating almond butter after opening:<\/p>\n\n\n\n<\/span>Pros of Refrigerating<\/span><\/h3>\n\n\n\n\n- Extends shelf life<\/strong> - Refrigeration can extend the shelf life of opened almond butter from 2-3 months to 6-9 months. The cold temperature drastically slows rancidity.<\/li>\n\n\n\n
- Prevents oil separation<\/strong> - The chilled temperature helps keep the oils emulsified instead of separating to the top of the jar.<\/li>\n\n\n\n
- Slows oxidation<\/strong> - Similarly, the cool environment inhibits oxidation of the delicate oils.<\/li>\n<\/ul>\n\n\n\n
<\/span>Cons of Refrigerating<\/span><\/h3>\n\n\n\n\n- Changes texture<\/strong> - Refrigerated almond butter becomes quite firm and difficult to spread at cold temperatures. Let it sit at room temp for 10-15 minutes before using it to re-soften.<\/li>\n\n\n\n
- Condensation<\/strong> - Temperature changes from fridge to counter can cause condensation on the inside lid. Always wipe dry before re-sealing.<\/li>\n<\/ul>\n\n\n\n
So in summary, refrigeration after opening is ideal for maximizing shelf life. But not strictly required if you plan to finish the jar quickly. Just store in a cool, dry pantry and watch for any signs of spoilage.<\/p>\n\n\n\n
<\/span>How to Store Almond Butter After Opening<\/span><\/h2>\n\n\n\nTo maximize the freshness of opened almond butter, follow these storage guidelines:<\/p>\n\n\n\n
\n- Refrigerate for 6-9 month shelf life<\/strong> - For best results, store opened almond butter in the fridge in an airtight container. Allow to sit at room temp 10-15 minutes before using to soften spreadability.<\/li>\n\n\n\n
- Alternatively, store in a cool pantry<\/strong> - If finishing quickly, a dark cool pantry is fine. Use within 2-3 months and watch closely for any signs of spoilage.<\/li>\n\n\n\n
- Always seal tightly<\/strong> - Limit air exposure by sealing the lid tightly after each use. Air and oxygen degrade the oils.<\/li>\n\n\n\n
- Store away from heat and light<\/strong> - Ensure the almond butter storage area is not excessively hot or exposed to direct sunlight.<\/li>\n<\/ul>\n\n\n\n
With optimal storage conditions, an opened jar of almond butter should stay fresh for several months past its printed best-by date. But always inspect before eating and discard at first signs of rancidity.<\/p>\n\n\n\n
<\/span>How to Tell If Almond Butter Has Gone Bad<\/span><\/h2>\n\n\n\nAlmond butter is prone to rancidity since it's made purely of delicate oils. So it's important to check opened almond butter periodically for any signs of spoilage. Watch for these indicators that your almond butter has gone bad:<\/p>\n\n\n\n
\n- Change in texture<\/strong> - Hard, dry texture or excessive oil separation that won't stir back together.<\/li>\n\n\n\n
- Off smells<\/strong> - Rancid almond butter smells sour, bitter, or unpleasantly nutty. It may also smell like crayons, paint, or chemicals. Any bizarre scents mean toss it.<\/li>\n\n\n\n
- Mold<\/strong> - Look closely at the inner rim and bottom. Tiny spots of blue, green, or black mold are a sign of spoilage.<\/li>\n\n\n\n
- Taste<\/strong> - If it tastes sour, bitter, or just plain off, your almond butter has gone rancid.<\/li>\n<\/ul>\n\n\n\n
When in doubt, throw it out.<\/strong> Rancid almond butter won't make you sick, but it won't taste good either. Don't risk eating almond butter that shows any of these signs of spoilage.<\/p>\n\n\n\n<\/span>Natural vs. Regular Almond Butter<\/span><\/h2>\n\n\n\nWhen shopping for almond butter, you'll notice two main varieties:<\/p>\n\n\n\n
Natural almond butter<\/strong> - Contains just raw almonds and perhaps a touch of salt. No extra oils or preservatives are added. Requires refrigeration after opening.<\/p>\n\n\n\nRegular almond butter<\/strong> - Often contains added palm oil, sugar, salt, and preservatives for smoother texture and longer shelf life. Can be stored in the pantry after opening.<\/p>\n\n\n\nFor maximum nutrition and simplicity, natural almond butter is typically recommended. But the regular stabilized varieties have a place for their convenience factor. Both natural and regular almond butter should be refrigerated after opening for maximum longevity.<\/p>\n\n\n\n
<\/span>Can You Freeze Almond Butter?<\/span><\/h2>\n\n\n\nFreezing is an excellent option for preserving opened almond butter if you won't finish the jar quickly. Freezing prevents rancidity<\/strong> and extends shelf life indefinitely.<\/p>\n\n\n\nTo freeze:<\/p>\n\n\n\n