Kberry's Pumpkin Butter
August 19, 2012
Categories: Condiments, Vegetables, Canning/Preserving, Freezer (OAMC), Make-Ahead, Pantry/Shelf, Christmas, Fall/Autumn, Labor Day, Ladies Luncheon, New Years, Picnic, Regional Holiday, Summer, Sunday Dinner, Thanksgiving, Winter, Blender, Boil, Food Processor, Freezer, Pressure Cooker, Stove Top, Special Cooking, Make it from scratch more
"I had pumpkins break off the vine before they should have but they were ripe and I didn't want them to waste. I love pumpkin and apple butters so I learn how to prepare the pumpkin for the butter and then looked over other recipes to see what goes into it. This is my own blend. Prep time is not accurate because it depends on how fast the pumpkin drains. Cook time is not accurate because it depends on cooking time and your canning cooker, you have to pressure can this. How do you estimate serving? 2 methods here, canning or freezing."
- Serving Size: 1 (163 g)
- Calories 166.2
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 8.7 mg
- Total Carbohydrate - 38.7 g
- Dietary Fiber - 1.3 g
- Sugars - 17.3 g
- Protein - 1 g
- Calcium - 60.8 mg
- Iron - 1.6 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.1 mg
Puree pumpkin and allow to drain. (I used Kittencal's http://www.recipezazz.com/recipe/kittencals-homemade-pumpkin-puree). It must be drained because of the amount of water in it. Helps to squeeze the cheese cloth (use a thick one) to aid in draining. You know it's drained well enough when it comes off he sides of the drain cloth easily.
Put pressure canner on to start boiling. Put puree in a big cooking pot and add the apple juice. Stir till well blended. If it's too thick for you, add another 1/2 cup juice at a time to get to the consistency you like but take care to make it applesauce thin. Should be like pudding and stay on the spoon when you turn it over.
Add the rest of the ingredients. Stir well then taste for your liking. Add more spices if you like.
Cook till hot on medium - low heat. In the mean time put sterile canning jars in hot water. Use either 1/2 pints or pints. Put seals in hot water.
When water is boiling in canner start filling the jars leaving 1/2 head space. After you fill a jar, stir it in the jar with a butter knife to remove air pockets.
Clean jar lip, place a seal on top and add ring. Tighten and set aside out of drafts. Do all jars that will fit in the canner in 1 load.
Add jars to canner when jars are finished. Process at 25 pounds for 20 minutes. Shut off heat and let cool.
When canner has cooled remove jars from water and set on a towel till cold and jars have sealed. Reprocess if jars don't seal or put in fridge and use.
TO FREEZE: Fill clean sterile freezing jars or containers. Adjust lids or seals and rings.
Let jars / containers get cold before freezing. Label with name and date then freeze.
Tips & Variations
No special items needed.