Those are all quite interesting. Good ways. Tiring ways some of them.
Burned out motors.
From my experience. Turn the jar over, up side down, set it on it's lid. Put it in the front of your pantry shelf and keep it there. Every couple days, turn it over. Long time storage, lid down. Two days afore you are ready to use it, turn it over. It's like automagical, it all blends back together and certainly enough that you can use a butter knife to finish the blending.
No. I do not know how or why. I said it was magical. But have used it for years.
And I hate the refrigerate after opening stuff. As above, they don't do it in the middle east and I have not read about any huge outbreaks of food poisoning. What exactly is it that makes something that is safe on a shelf at room temp for months, but if you open it then you have to chill it? I know that cold refrigeration slows bacteria growth but do restaurants with ketchup bottles on the table refrig them every night? Mustard? Soy Sauc... never mind, nothing grows in that much NaCl.
Sorry I got off the subject. Yeah, turn the jar over every 2-3 days. Problem solved.