Sunday, September 19, 2010

Pumpkin butter- part 2

I was up early this morning, checking on the progress of the pumpkin butter. Since I wanted the steam to be able to escape from the crock pot so it could reduce, I had positioned toothpicks under either side of the lid to keep it from sealing. This morning, the whole house smelled heavenly- that warm, spicy smell. Mmmmmm..... The pumpkin butter had cooked down nicely and was thick and brown.
Thick, dark, sweet, spicy and oh, so tasty!
So, I got to work. Being a little paranoid (maybe that's an understatement) about food safety with my canned goods and remembering the government warnings about canning pumpkin butter, I decided to hedge my bets a little. Part of the problem is that pumpkin is a low acid food and there is no way of knowing if there is enough sugar added to deter the growth of bacteria. But, one of the last times J16 and I visited the Amish bulk food store at Stringtown, we picked up some dehydrated lemon juice (1 tsp to half cup of water) so I added some of that (about 4.5 tsp) to the mix to increase the acidity. It also gave it another flavor dimension. Oh, and last night before I went to bed, I stirred in about 2 tsp of vanilla. Yeah, I know- I can't follow a recipe, LOL!!
I heated my water, washed my jars and got canning.
Half an inch of headspace.
I also used a wooden chopstick to make sure I didn't have any air bubbles. I processed it in my water bath canner for 20 minutes. When looking, I saw variations from 10 minutes to 40. But 20 seemed to be a common number.
The finished product.
I got 4 pints and 7 half pints (for gifting). But best of all, K10 woke up while I was finishing up. He asked what I was cooking so I gave him a fingerful from the little that was left in the crockpot. The look on his face was all the payment I need for the work. His eyes got big and he had this big smile on his face as he said "Oh, that's GOOD". Success!
Toast, a little cream cheese and some pumpkin butter.
The cook's other reward...


  1. Looks good. I am going to cook some pumpkin up today too. Never thought to do pumpkin butter....I bet that would freeze good.

  2. That look fantastic! I may just have to try that soon.

  3. Oh my goodness!! I smell it, I think I taste it and those that are lucky to receive them as gifts are lucky ducks!! It looks wonderful and spread over the toast made my mouth salavate. lol...debbie

  4. This does look pretty yummy!! How much do you eat in a year??

  5. Thanks all, I'll tell you, it tastes twice as good as it looks!
    Country girl- A lot of the recipes I saw suggested freezing it- because of the USDA withdrawing their approval of home canning it several years ago.

    Karen Sue- I've never made this one before so I'm not sure how much we will eat. But we go through quite a bit of jam and jelly in a year. I've never actually kept track. I know how much I make but then my Mom tends to supply us with more jam/jelly periodically throughout the year.

  6. Oh, and Erin- you're welcome to stop in any time. We're kind of on the way to your parents- if you take the scenic route.


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