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This recipe was very simple. The ingredients and cooking instructions were perfect (and the product was delicious)!
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!
Just like Grandma usde to make. Really that good!
this is great love it
This is absolutely DELICIOUS, and it was so easy to make. Thank you, D514!
Great recipe ! Yum !! and very easy.
This is great, all my neighbors loved it.