It’s that time of the year, when pumpkins are plenty. You know when we have a good harvest, there is always more produce than you can consume. You could try this canning pumpkin recipe or even try dehydrating pumpkin in an effort to preserve as much as you can. If you still need yet another method, then why not try this canning pumpkin butter recipe too?
I don’t know if you have ever tried to make homemade pumpkin butter before. If not, don’t despair the recipe is not difficult at all. Besides the pumpkin puree, you only require 4 other readily available ingredients. If you don’t like yours too spicy, you can perhaps leave out the cinnamon or use less that the recommended amount. You can do the same for the other ingredients too.
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Here’s What You’ll Need:
- pumpkin puree resh or canned your choice
- sugar
- cinnamon
- nutmeg ground
- ginger ground
- cloves ground
- canning jars with lids
- water bath canner or pressure canner
- canning utensils
- large saucepan
- kitchen towel
You get started by warming up the puree in a large saucepan and then you add all the dry ingredients. Keep on low heat and allow to simmer for at least half an hour. Don’t forget to keep stirring until the mixture is ready to be transferred to the jars. The jars are then filled leaving enough head space and also making sure to remove any air bubbles that may have formed.
Although I prefer to use the water bath canner, you can also use the pressure canner if you prefer that. The later will take about half the time to process the jars though. Leave the jars to seal on your kitchen counter or table overnight. Every so often one or two jars will not seal, I just store them in the fridge and try to enjoy the contents as soon as possible.
You can get the full recipe and instructions on the Frugal Navy Wife blog, here…
You can watch the video below on Making (and canning) Pumpkin Butter. Quick and Easy…
You can watch the video below on How to Make Homemade Pumpkin Butter…
