Pumpkin Butter Recipe + Canning Pumpkin Butter Instructions (2024)

FAQs

Is there a safe way to can pumpkin butter? ›

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision.

No, pumpkin butter is not the same as pumpkin purée. Pumpkin purée is 100% pure pumpkin that has been blended into a smooth consistency, whereas you cook the pumpkin purée with additional ingredients to make this pumpkin spread.

Blanch the pumpkin pieces.

Place the pumpkin cubes in boiling water for about two minutes. As they go through this blanching, use hot water to heat your glass cans to avoid an overwhelming temperature shift when you add the hot pumpkin pieces. A drastic change in temperature could cause the glass to crack.

Pumpkin butter is basically spiced pumpkin spread. Very similar to apple butter, if you're familiar with that. It's enjoyed like jams and jellies but has a creamier texture with warm spices tasting like pumpkin pie filling.

Despite what is found on the internet, there are no science-based methods for home canning of cheeses, milk, butter or other dairy products. Clemson Extension and the National Center for Home Food Preservation do not recommend any process for canning these products.

Pumpkin or squash purée can be made at home and preserved by freezing for future use. However, if you are looking to can pumpkin or squash at home, the only safe option is to pressure can cubed squash. Do not pressure can or boiling water bath can mashed, puréed, or grated squash or pumpkin.

People naturally want to give their homemade pumpkin butter as a food gift. Yet year after year, people are disappointed to learn that they cannot can it at home, neither by water bath canning nor by pressure canning. The same holds true for unsweetened purées of pumpkin and winter squash.

Canned pumpkin is simply cooked pumpkin. To substitute fresh pumpkin, all you do is cook your pumpkin and scoop out 15 ounces (about two cups) of pumpkin flesh. You open it up and scoop out the seeds (which can themselves be roasted for a tasty snack).

Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.

Peel, and cube pumpkin. Packed raw cubes tightly into jars. Add lids and rings. Pumpkin must be pressure canned…you cannot safely water bath pumpkin.

Why does canned pumpkin taste different? ›

This is because canned pumpkin ( at least the better brands) use a pumpkin variety that is sweet and has dense flesh. Most people are unaware of different varieties and cook the standard jack- o-lantern type pumpkin. These have watery flesh so are not as good.

Pumpkin Body Butter is a thick, rich, moisturizing cream made just for Trader Joe's. It was developed with high quality ingredients that nourish and replenish the skin, notably coconut oil, shea butter, and pumpkin seed oil. It's free of parabens and phthalates.

2020). Pumpkins oily contents consist of omega 6 fatty acid mainly, which has various biological applications as well as considerable antioxidant activity along with hypoglycemic and anti-inflammatory features.

We love pumpkin butter on toast, but there's so much more you can do with fall's ultimate condiment. Spread pumpkin butter on toast, scones, quickbreads, and scones, or dollop atop French toast. It can also be used as an ingredient in pancakes and even as a savory pasta sauce.

Place the cubes in a large pot and cover with water. Boil for 2 minutes, then place the pumpkin cubes into hot jars. (Avoid smashing down the cubes as much as possible!) Cover the pumpkin cubes with the leftover hot cooking liquid, leaving 1-inch of headspace.

Keep leftover pumpkin puree and canned pumpkin in an airtight container in the refrigerator. It'll keep there for a week. If you don't think you can use up your pumpkin within that time, you can freeze it for up to a year. Seal it up in a zip-top freezer bag (be sure to label it) and toss it into the freezer.