Any experience with Pumpkin Butter????

Question

Since you aren't supposed to can pumpkin butter, how are you supposed to store it. Also, how long does it stay good for in the fridge or the freezer? I would love to make a batch but I don't know what to do with it after I'm done cooking it!

I've read that you aren't supposed to can the pumpkin butter. I read it here. It's not supposed to be safe???

http://www.uga.edu/nchfp/publications/uga/pumpkin_butter.html

That's why I was wondering what you are supposed to do with it.

Answer 1

Maple Pumpkin Butter

For each pound of cooked pumpkin (boiled until very tender) use ¼ cup maple syrup, 1 ½ tsp pumpkin pie spices and ½ tsp vanilla.


Slice pumpkin and remove the pulp and skin. Boil pumpkin until very tender and drain the water. Allow pumpkin to cool for at least 15-20 minutes. Process pumpkin in food processor, scraping down the sides occasionally, until very, very smooth.
This will probably take a few minutes. Add in maple syrup, pumpkin pie spices and vanilla. Process for an additional minute.

Return mixture to the sauce pan and cook, over low heat, until it bubbles. If your pumpkin is young, dense and fresh, this may not take very long because there will not be a lot of extra water in your butter. When butter is thick and has bubbled, transfer to sterilized jars. If you plan to use it within the next week or so, you may simply store it, covered, in the refrigerator.

Answer 2

I have a wonderful recipe for filled cookies that you can make with Pumpkin Butter, but I don't have it available to me right now. (I'm not at home) You make a double sugar cookie (top and bottom), and cut slits in the top piece. You put a spoonful of the pumpkin butter on the bottom cookie, seal the top on with a little water and a fork, and bake. DELICIOUS.
I don't know why you say you can't can it. I've always had it canned. And here is a recipe for how to can it from what I consider a reliable source.

Answer 3

Never heard that before
Pumpkin Butter

3 1/2 cups fresh ground pumpkin or canned pumpkin purée
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice

If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)

Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.

Makes five 6-ounce jars.

Answer 4

I think is about 3 months.
A lot of info here:
http://www.pumpkinpatchesandmore.org/pumpkinbutter.php

http://www.montana.edu/cpa/news/nwview.php?article=4213