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Added October 06, 2002 | Recipe #42278
Showing 1-8 of 8
on October 28, 2002
This recipe was very simple. The ingredients and cooking instructions were perfect (and the product was delicious)!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 30, 2009
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 12, 2008
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 18, 2007
By Chef #520887
on November 10, 2007
By Chef #408815
on December 16, 2006
on October 15, 2006
By Chef #258990
on November 20, 2005
Serving Size: 1 (1319 g)
Servings Per Recipe: 1