Guest guest Posted April 1, 2002 Report Share Posted April 1, 2002 In a message dated 4/1/02 8:29:48 AM Pacific Standard Time, loveamy writes: > Did you make your own pumpkin butter or did you buy it?? Hi Amy, I wish I could say I made it, but I bought it There's a cute little town in the mountains, about a 45 minute drive from from where I live. There's a shop there where they sell all kinds of dried fruits, nuts, juices, and every kind of jam, jelly, or butter you could imagine. They have the best pumpkin butter! They also sell an apple-pumpkin butter as well, which is really good. I usually take a little trip there every couple of months to stock up on my favorites. Hope you are getting settled in to your new place Blessings, Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 Pumpkin butter should not be canned. For more information see http://celosangeles.ucdavis.edu/food/articles/botulism.html and http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html Joanne , " Tea Cozy " <teacups@c...> wrote: > Pumpkin Butter > Process in a boiling water bath for 10 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 Thanks, Joanne. This would be better to eat fresh or freeze. It doesn't pay to risk botulism. LaDonna - " joannenonumber " <jspotten Wednesday, July 31, 2002 11:15 PM Re: Pumpkin Butter > Pumpkin butter should not be canned. For more information see > http://celosangeles.ucdavis.edu/food/articles/botulism.html and > http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html > > Joanne > > , " Tea Cozy " <teacups@c...> wrote: > > Pumpkin Butter > > > Process in a boiling water bath for 10 minutes. > > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > http://www.VintageVeganTea > http://www.VeganMenus4HealthyLiving > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2002 Report Share Posted August 2, 2002 , " Tea Cozy " <teacups@c...> wrote: > Thanks, Joanne. This would be better to eat fresh or freeze. It > doesn't pay to risk botulism. Anyone interested in canning might want to see the USDA canning guidelines which are available online at http://extension.usu.edu/coop/food/foodpub.htm Joanne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 Yummy!! I threw away my jack-o-lanterns!! phooey! I think I will have to go to the grocery store and pick up another pumpkin! I can't wait to try it!! Thanks so much!! Jill Jen <jmeyrose Nov 8, 2004 1:43 PM Pumpkin Butter http://chefmom.myria.com/recipebox/recipes/859.htm Crock Pot Pumpkin Butter ---- ---------- Pumpkin butter made from fresh pumpkin in your crock pot. Ingredients: 5 lb pumpkin gutted and quartered 2 c. sugar 2 tbsp cinnamon 1/2 tsp. all spice 1/2 tsp mace or nutmeg Directions: Quarter pumpkin. Remove 'guts', seeds, and stem (leave skin on). Place pumpkin and 2 cups water in your crock pot. Cook 4 hours on low. Scoop pulp out of pumpkin skin. Mash with potato masher. Add sugar and spices to mashed pumpkin. Cook down 6-8 hours on low setting. Spoon into jars. This recipe is made as a refrigerator butter. If you wish to preserve pumpkin butter for shelf storage, use a standard hot water bath canning method. Great on home made breads, or stirred into plain yougurt. ---- ---------- Add sugar and spices to taste. I prefer mace to nutmeg because it has a little more citrus aroma to it. This is a simple no-fuss preserve. It takes a long time to cook but very little time to prepare. Unlike traditional butters, you do not have to stand over it and stir all day. This is a wonderful way to use up the left over jack-o-lantern. It makes a lovely Christmas or hostess gift for Thanksgiving. Prep time: 5 minutes to prepare; 8-10 hours to cook. Interested in rubber stamping? Contact me at jennyos_address. I offer special discounts to all new Stampin' Up! customers. www.stampinup.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 Pumpkin Butter Ingredients- 15 ounces pure pumpkin (high quality, do not use pumpkin pie mix) 1/2 cup apple cider 1 cup sugar 2 tablespoons pure, maple syrup 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon Directions Mix all ingredients together in a large sauce pan. Bring mixture to a full boil over medium high heat. Reduce heat and continue cooking 10 to 15 minutes or until thickened, stirring frequently. Remove from heat. When slightly cooled, pour into clean jars. Refrigerate. Serve on breads, waffles, pancakes or toast. Quote Link to comment Share on other sites More sharing options...
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