4 qts. skinned, shelled, roasted Virginia peanuts
2 qts. skinned, shelled, roasted Spanish peanuts
2 tbsp. salt

Grind nuts in a food chopper or blender; add salt and regrind until smooth and creamy. Pack into hot sterilized jars, leaving 1 inch head space. Adjust caps. Process 1/2 pints and pints 1 hour at 190 in a hot water bath canner. Yield: About 6 pints.

If shelled, salted nuts are used, do not add salt.