RE: Early American Pumpkin Butter --- great for gifts

I knew you had to be careful with tomatoes because the newer hybrids have
less acid than the older varieties but was not aware of problems with
pumpkin.  I always baked them in the oven which removes a lot of the liquid
(leaving it with the seeds) and produces a pretty thick pulp.  I am also
wondering if the lemon juice adds sufficient acid.  


> [Original Message]
> From: Johnson Cyndi D Civ 95 CG/SCSRT <cyndi.johnson@edwards.af.mil>
> To: gardenchat@hort.net <gardenchat@hort.net>
> Date: 7/27/2006 12:54:28 PM
> Subject: RE: [CHAT] Early American Pumpkin Butter --- great for gifts
>
> You guys know I can a lot of things and I am always concerned that I use
the
> latest techniques to ensure food safety. The National Center for Food
> Preservation says this is not safe. Here is a link:
> http://www.uga.edu/nchfp/publications/uga/uga_can_pump.pdf
> Even with all the sugar added you cannot ensure that the pH of the food is
> low enough to prevent potential growth of botulism. Make it for yourself
if
> you must, and accept the risk, but please don't give it away. 
> And don't make any of those !(@# cakes in a jar, either. 
>
> Cyndi
>
> -----Original Message-----
> From: owner-gardenchat@hort.net [o*@hort.net] On
Behalf
> Of Bonnie Holmes
> Sent: Wednesday, July 26, 2006 6:54 PM
> To: gardenchat
> Subject: [CHAT] Early American Pumpkin Butter --- great for gifts
>
> Early American Pumpkin Butter - makes 5 pints
>
> This recipe makes a lot of butter, and for a good reason; it serves as the
> perfect gift during the holiday season. The traditional spicing and hint
of
> maple sweetness will enhance old-fashioned holidays meals.
>
>
> 6 cups cooked pumpkin puree (light cooking pumpkins are best)
> 2 cups pure maple syrup (very important...don't skimp here)
> 2 cups light corn syrup
> 2 cups packed brown sugar
> 2 teaspoons fresh lemon juice
> 1 teaspoon ground cinnamon
> 1 teaspoon ground nutmeg
> 1/2 teaspoon ground ginger
> 1/4 teaspoon ground cloves
> 1/4 teaspoon ground mace
> 1/4 teaspoon vanilla extract
>
> Put the puree in a 4-quart pot; stir in the maple syrup and corn syrup.
> When these are thoroughly combined, add the remaining ingredients. Set the
> pot over medium-high heat. When it begins to boil, partially cover it; the
> mixture will splash profusely. Cook the puree at a slow boil, stirring
> frequently to prevent sticking, until it thickens and turns a darker
> color---about 45 minutes.
>
>
> Ladle the butter into five sterilized, still-hot pint jars. Wipe rims and
> cap immediately with still-hot lids, plus rings. Process for 25 minutes
in a
> boiling water bath.
>
>
> To Make Pumpkin Puree
> Either bake the fruit or boil it. To bake pumpkins (my favorite way), poke
> holes in the pumpkin to keep from exploding, put them in the oven whole,
on
> a cookie sheet, at 350 degrees F until softened and collapsed.
> Scoop the pulp away from the peel. Puree the pulp in a blender or food
> processor. Or, boil, peeled chunks of fresh pumpkin until softened. Then
> puree the cooked pulp. Or use two 29-oz cans of commercial pureed pumpkin.
>
>
> Bonnie Zone 7/7 ETN
>
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