Ingredients
-
3 1/2
-
4 1/2
-
1
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Pumpkin Butter (Cooked), This is a more traditional pumpkin butter recipe, since it is cooked Its very yummy as a spread, or used as the pumpkin layer in pumpkin cheese pie In a fancy canning jar, it makes a tasty gift (Cook time includes 10 minute water bath ) You can use Libby’s Solid Pack canned pumpkin, or your own homemade pumpkin puree for this recipe Recipe posted on Oct 2, 2002 fcs uga edu/pubs/current/FDNS-E-P html FYI – NOTE: It is true that previous USDA recommendations had directions for canning mashed winter squash, but USDA withdrew those recommendations Any publications preceding the Complete Guide to Home Canning (September 1994 revision) are considered out of date (FYI posted on May 21, 2008), Please- do not home-process pumpkin butter! It is not possible to reach a high enough temperature to kill all botulism spores by using either a water bath or a pressure canner The only safe method of canning pumpkin is in chunks, with a long processing time in a pressure canner Be careful!, This turned out fantastic It was perfectly sweetened and had just the right amount of spice Making it was easy, canning was a bit of a pain If you plan on eating it yourself, I would consider using the freeze-canning method I made 3 batches and it only took about 3 hours, though, so that’s not too bad I’ll be making this again and again Thanks!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a 2 Quart Saucepan, Combine the Pumpkin, Sugar, Pumpkin Pie Spice and Gelatin; Mix Well. |
|
2
Done
|
Place Over Medium High Heat and Bring to a Boil. |
|
3
Done
|
Reduce Heat and Simmer, Stirring Constantly For 5 Minutes. |
|
4
Done
|
Spoon Hot Pumpkin Mixture Into Hot Jars, Filling to Within 1/4 Inch from Top. |
|
5
Done
|
Remove Air Bubbles; Wipe Jar Rims. |
|
6
Done
|
Cover at Once With Metal Lids, and Screw on Bands. |
|
7
Done
|
Process in a Boiling Water Bath For 10 Minutes. |
