Comments on: Pumpkin Butter

By: How to Roast Pumpkin - Around My Family Table

How to Roast Pumpkin - Around My Family Table — Wed, 19 Sep 2018 20:18:57 +0000

[…] leaves, and food. Every October, I buy a couple large pumpkins and make enough roasted pumpkin and pumpkin butter to last through the fall and winter. I use it a lot and give it away to friends and family […]

By: Sara

Sara — Sun, 23 Oct 2016 15:35:44 +0000

Hello 🙂 just curious how long you can yours for in water bath or what method you use to can and how long. I did see that USDA doesn’t recommend it but would still like to know please. I don’t have an extra freezer so that method cant be used for myself. Just curious. Thank you 🙂
ps. thank you for sharing. I love pumpkin just about anything 🙂

By: Wendy O'Neal

Wendy O'Neal — Mon, 12 Sep 2016 04:02:21 +0000

In reply to Verona. Hi Verona, I haven't tried it in a pressure canner. Sorry. w-

By: Verona

Verona — Sun, 11 Sep 2016 16:45:55 +0000

How long should you process the pumpkin butter in a pressure canner and how much pressure should be used?

By: Wendy O'Neal

Wendy O'Neal — Mon, 23 Dec 2013 03:06:46 +0000

In reply to christine. I don't see why not Christine. Although, the cook time would be a lot less since the pumpkin is already in a pureed form and you don't need to cook it down. Enjoy!

By: christine

christine — Mon, 23 Dec 2013 02:28:56 +0000

Can you use the canned pumpkin from the store instead of fresh pumpkin? I have 15 cans of pumpkin that were gave to me and need something to make instead of pie’s and cake’s

By: Handful

Handful — Fri, 30 Aug 2013 16:53:46 +0000

This being said… I must confess. I reuse my lids if they are not bent and the rubber is good. I have only had a few that did not seal and just used those right away. This is ALSO not recommended!

By: Handful

Handful — Fri, 30 Aug 2013 16:51:25 +0000

The USDA does not recommend canning pumpkin or squash because of the low acidity and the thick viscosity. (I know, bummer, I threw all mine out.) It is safe to can in chunks in a pressure canner. I recommend doing that then make a pie or butter or whatever to be on the safe side. It is just not worth the risk.
Also a home pressure canner does not reach the temperature that a commercial canner does. Dairy is also not recommended to can for the same reasons.
Thanks for including this in your post.

By: Lisa

Lisa — Thu, 21 Oct 2010 22:49:11 +0000

Yum, I would love to be like you and have my own ready supply of pumpkin butter. You look like you're well prepared for winter.

By: Erin @ EKat's Kitchen

Erin @ EKat's Kitchen — Wed, 20 Oct 2010 22:31:28 +0000

I love the idea of pumpkin butter! We've got so much squash right now, that I may make this soon! And, good for you for keeping your super secret recipe close to heart!