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This recipe was very simple. The ingredients and cooking instructions were perfect (and the product was delicious)!

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nicolerenee21 October 28, 2002

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!

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876796 October 30, 2009

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!

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Reeces Pieces November 12, 2008

Just like Grandma usde to make. Really that good!

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Tom Brownfield November 18, 2007

this is great love it

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binky642003 November 10, 2007

This is absolutely DELICIOUS, and it was so easy to make. Thank you, D514!

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velindsay December 16, 2006

Great recipe ! Yum !! and very easy.

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Blissful74 October 15, 2006

This is great, all my neighbors loved it.

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quiltingb November 20, 2005
Pumpkin Butter (Cooked)