Pumpkin Butter Recipe + Canning Pumpkin Butter Instructions (2024)

FAQs

Does pumpkin butter have to be pressure canned? ›

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. Pumpkin butter and purée can, however, be safely frozen.

Place prepared pumpkin into a saucepan and cover with water. Bring to a boil over medium-high heat and boil 2 minutes, until heated through, but not soft; drain and discard cooking liquid. Pack hot pumpkin into hot jars, leaving 1-inch headspace. Add 1 tsp salt to each quart jar (1/2 tsp per pint jar), if desired.

PUMPKIN PURÉE

Use a 3:4 ratio when subbing pumpkin purée for butter; so, like oil, you'll want to use ¾ of purée for every cup of butter the recipe calls for.

Butter, milk and cream (like meat and vegetables) are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature.

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash.

Stock pot – You will need a stock pot large enough to par-boil the pumpkin cubes before placing them in the jars for canning. Colander – Use a colander or strainer to fully drain the hot water off the pumpkin cubes before placing them in the jars for canning.

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.

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.

It's thicker, fresher, and sweeter tasting than canned. I used homemade pumpkin puree when baking pumpkin bread this weekend.

What can you use pumpkin butter for? ›

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.

If the pressure gets too high, the weight jiggles and releases steam and pressure. No blowing up. You do need to monitor your pressure canner while it is building pressure and during processing. Like a deep fryer, you don't just fill it and go in the other room or outside while it is doing its thing.

There's, however, also canning, which is a more novel solution that can keep your butter fresh for about three years and it doesn't even require freezing! When done properly, freezing your butter can help to keep it fresh for as long as a whole year, while refrigeration will only keep it for about four months.

It is okay to keep our canner 2 or 3 PSI higher than the required temperature, but do not let the pressure exceed 4 PSI above what is required or the jars may result in liquid loss from syphoning once you bring the temperature back down to correct the increase.

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash.

REMEMBER: If you are canning low-acid foods such as vegetables, broth, and meats, you WILL need a pressure canner. However, if you are canning high acid foods like jams and jellies, fruits (like canning peaches), applesauce, pickles, etc., you can use safely and confidently water-bath canning.

butter, milk (all kinds), cheese, cream (all kinds), yoghurt, eggs, tofu, soy, etc. Also any recipe that use one or more of these ingredients, such as mayonnaise, caramel, pudding, cream soups, cream vegetables, refried beans, nut butter (all kinds), pesto, chocolate (all kinds) etc.