Pumpkin Butter

[peapod]

I start this thread with hopes of finding a few answers to why on earth the Department of Agriculture in the US would suggest not making pumpkin butter?

This suggestion happened a few years ago. Now mind you I have a horrifying ability to remember dates.

I have never had any issue with bacteria or what ever the issue may be.

I am sure its the lack of acid content that is the "scare" or either that they have never tried my pumpkin butter.

I will keep canning it as I always have and keep enjoying it as I always have.

Now if any one has a special ingredient that one adds to their pumpkin butter or any pumpkin recipe I would love to try it.

I am a canning fool.

Yes thats me.

[flowerpower]

I bet some idiot got sick (because they didn't sanitize or whatever) after using their pamphlet. lol You can post your recipe for pumpkin butter here.

[cff]

I don't know for sure - better send me a jar and let me test it for safety

[daylilydude]

Pumpkin Butter

3 1/2 cups fresh ground pumpkin or canned pumpkin purée
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice

If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)

Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.

Makes five 6-ounce jars.

[bluelacedredhead]

Dude, Thanks for the recipe. It looks like a good one!

[peapod]

Here is my recipe. Very close to Daylilydudes recipe.
I use my pumpkins from the garden. Preferabley the smaller sweeter kind.
If they are peelable then I peel the skin of and cut into chunks. about 5 pumpkins
Boil r steam the pumpkin for 20-30 min depending on how much pumpkin one has.

Here are my ratio's
1.5 cups of pumpkin
3/4 cup of sugar
cinnamon
nutmeg
clove(very little)
allspice


I smash the pumpkin add the sugar and spice and then use the immersion blender to smooth it.

Hot jars (clean too)
Lids
bath for 45 minutes.

its good too.

[peapod]

Flower power,
I am sure thats what happened. How obsurd.
Its amazing what a little cleanliness will do to some folks.

[bunkie]

i agree peapod! i started canning over 15 years ago with a canner given to me and an old blue book of canning. i recently got an updated version of the blue book and was surprized at all the 'no no's' i have been doing for years! neither hubby or i or friends have gotten sick from anything i canned.

looks like great pumpkin butter recipes! thanks! am gonna have to make and can some very soon! ;D

[bluelacedredhead]

"Butters" being jam-like, and treated as such, I'm going to assume that The Issue might be this. Years ago folks would have just 'sealed' the jars with paraffin wax and not used sealers OR a water bath for the length of time required to kill any bacteria which might be present.

The recipes that have been supplied in this thread have used a hot water bath to deal with those invisible nasties. So let's get Buttering

[swisscharrd]

Thanks for this - I made some from last years frozen pumpkins - made it up myself but nice to have a recipe!