Your comments/questions are welcomed…
Krista from South Carolina asked if there was conflicting information about freezing peanut butter and jelly sandwiches. Jan Temple says, “I did my own experiment to test this. I made a total of 6 sandwiches, two of each type listed. All were made with store brand, 100% whole wheat bread. Jelly was also store brand. One sandwich I froze; the other I left at room temperature.”
Assembly methods tested:
- Traditional PBJ with 2 slices of bread, peanut butter on top of one slice, jelly on top of the peanut butter and topped with the second slice of bread.
- Spread both slices of bread with reduced fat margarine, then applied peanut butter to one slice, topped with jelly and the second slice of bread. (In the 50’s, this is how all sandwiches were made – butter on both slices first to prevent any filling from making the bread soggy.)
- Spread both slices with peanut butter and spread jelly in between.
Jan continues, “I then compared the frozen with the room temperature to test for sogginess. My taste panel could NOT detect any sogginess in ANY of the six samples. I conclude that freezing peanut butter and jelly sandwiches works as an effective way to save money on lunch away from home. If both time and money are your motivation, I would recommend method 1. If you have more time and can handle a few more calories, choose method 3. (It takes time to spread peanut butter really thin – especially if you have stored it in the refrigerator! You might try warming briefly in the microwave first to avoid getting two thick layers of peanut butter.) Method 2 works, but today, few of us need the extra fat calories from margarine or butter.”
-pointers by Peggy
