Pumpkin Butter
Nov 7th, 2009 by prissycook
Warning: The FDA does not recommend canning pumpkin. That was a small footnote on the bottom of a long recipe I found online for making pumpkin butter.
It was a footnote I wish I would have noticed before I peeled three pumpkins with a potato peeler. One I wish I would have read before I pan roasted the pumpkin and before I cooked and pureed it for four hours to turn it into pumpkin butter.
For anyone who has canned, the sound of a POP is the best sound in the world. The pop is an indacator that the jar sealed. I waited in suspense to hear the pop and when I heard eight little pops I was elated! Then I heard more pops which was odd considering I only had eight jars made.
Then I realized that was the jars unsealing. Yes, apparently you don’t can pumpkin because it’s high Ph levels and pumpkin gas expands once it’s in a jar. So they all very quickly unsealed and I had to toss all of them.
These jars were handmade with love, but washed out with a lesson learned.
Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees.
Keesha loves food and photography and is passionate about community volunteering. She sat on the board of directors for the Junior League of Phoenix and is on the Children's Museum of Phoenix committee. She attended Blinn College and Texas A&M University. Her most private cupcake confession? She doesn't like frosting!