Skippy Peanut Butter Recall

When I get home tonight, the first thing I’m going to do is look at my jar of Skippy Peanut Butter. I’m a peanut butter freak, but now I’m freaking out about the Skippy recall for possible salmonella, especially because I just had some this weekend.

Here are the products that are affected: Skippy reduced fat creamy peanut butter spread and Skippy reduced fat chunky peanut butter spread. Both varieties are sold in 16.3 ounce plastic jars.

Keep reading for more information regarding the recall and whether or not your Skippy jar has been possibly contaminated.

Here are the states that are affected by the recall: Arkansas, Connecticut, Delaware, Illinois, Iowa, Maine, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Dakota, Pennsylvania, Virginia, and Wisconsin.

If you have a jar of the said peanut butter varieties and live in any of those states, check either the UPC code on the jar label or the date code on the lid:

* UPC codes 048001006812 or 048001006782
* Best-if-used-by dates MAY1612LR1, MAY1712LR1, MAY1812LR1, MAY1912LR1, MAY2012LR1. or MAY2112LR1

So far there haven’t been any reported cases of illnesses related to the peanut butter.

In the meantime, make this nut butter from Recipe4Living:

* 1 C. shelled roasted peanuts, almonds, or cashews
* 1 Tbs. vegetable oil
* 1/4 tsp. salt
* 1 Tbs. honey, maple syrup, or brown rice syrup

Place nuts in a food processor.  Process until they start to hold together.  Add oil, salt, and honey, and process more.  Scrape sides from time to time and continue to process until it creates your desired consistency. Transfer to a lidded container and keep refrigerated.

Or try these delicious butters:

Honey Herb Butter
Pumpkin Butter

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