Great Pumpkin Butter Recipe, save this one for the fall and beyond, it's great for home canning!
3 1/2 cups cooked or canned pumpkin
1 1/2 tablespoons pumpkin pie spice
1 package liquid fruit pectin
4 cups sugar
1/4 cup of water (if needed)
I mixed everything but the pectin in a large pot and brought to a boil.
I cooked several minutes and added most of the water. I then added the pouch of
pectin and stirred. The was thick but not too thick, it poured.
I ladeled into pint jars and the PRESSURE CANNED the jars at 11 PSI for 15 minutes.
I also took extra time bringing the canner up to heat and vented just a bit longer than I usually do. I keep reading how unsafe is to BWB.
I did this weeks ago and just opened a jar and it is great. The pressure canning did not affect the taste. It is thick. It was not thick when I took it out of the canner. Time thickened it.
View the Original article
3 1/2 cups cooked or canned pumpkin
1 1/2 tablespoons pumpkin pie spice
1 package liquid fruit pectin
4 cups sugar
1/4 cup of water (if needed)
I mixed everything but the pectin in a large pot and brought to a boil.
I cooked several minutes and added most of the water. I then added the pouch of
pectin and stirred. The was thick but not too thick, it poured.
I ladeled into pint jars and the PRESSURE CANNED the jars at 11 PSI for 15 minutes.
I also took extra time bringing the canner up to heat and vented just a bit longer than I usually do. I keep reading how unsafe is to BWB.
I did this weeks ago and just opened a jar and it is great. The pressure canning did not affect the taste. It is thick. It was not thick when I took it out of the canner. Time thickened it.
View the Original article
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