Nut butters and spreads
Making a nut butter, and why dry does not mean safe
Updated
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A nut butter is dry enough that nothing grows in it, and that is exactly what makes it hard to make safe: the same dryness protects Salmonella from heat. The control is the roast, upstream, and the jar carries no protection of its own.
Getting started
Before the first batch.
The product itself
What it is, and why it behaves that way.
The kill step
Where the control actually lives.
What goes wrong
Named failures, with the cause for each.
Jars and lids
Where the container decision lives.
Selling it
Identity, allergens and who is asking.
Tools and directories
Things to use rather than read.
Beyond peanuts
The obvious second products.
Written from 21 CFR 164.150, FDA compliance policy on aflatoxins, FDA guidance on Salmonella in peanut-derived products and published thermal resistance research. Every page names its source.