Renny's Recipes: Home Made Pumpkin Butter

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I am back with another pumpkin recipe! Instead of cookies I'm showing you how to make delicious pumpkin butter to spread on your toast or bagels. My daughter has been enjoying pumpkin butter with her peanut butter sandwiches!

This pumpkin butter is really easy to make and is so delicious.

Now, I canned my pumpkin butter, but I want to give a disclaimer about canning pumpkin butter.

If you get on to the website for the National Center for Home Food Preservation they discourage canning pumpkin puree, and only using pressure canning for cubed pumpkin. They say the problem is that due to pumpkin's low acidity you can't keep it from going bad. However, I have read on other sites that as long as the internal temperature of the pumpkin butter reaches 248 degrees Fahrenheit you'll be ok.  But, that is hard to gauge when the jar is sealed.  It is important to make sure that pumpkin butter is acidic enough to can, so if you are going to can it, increase the bottled lemon juice to 1/2 a cup.  You can use litmus paper to make sure that the pumpkin butter has a ph balance of 5.4 or lower. Then, can it at 10 lbs. of pressure for 60 min. for pints and 90 min. for quarts.

I actually canned AND froze mine because I made a lot of pumpkin butter and want to give jars to people so I canned them and then froze them so that when I gift the pumpkin butter later I can advise them of what I've done, while ensuring the pumpkin butter's safety when I give it as a gift.

Ok, so this pumpkin butter recipe is for the crock pot. It is so easy. You dump your ingredients in, stir them together, set it for about 3 hours on high, and then stir it up. Then your pumpkin butter will be ready for canning (or freezing!)

Pumpkin butter is the perfect fall jam. It goes great on everything. Mix some pumpkin butter into your oatmeal in the morning. Then enjoy it with a cup of hot chocolate, preferably our pumpkin spice hot cocoa bomb. Doesn't that just sound like the best fall morning?
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