By Dee514 on October 06, 2002
"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 http://www.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 Any publications preceding the Complete Guide to Home Canning (September 1994 revision) are considered out of date.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)"
Serving Size: 1 (1319 g)
Servings Per Recipe: 1
"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. "