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I found this post this morning at "Not Quite so June Cleaver June Cleaver" about home canning pumpkin puree and/or pumpkin butters; I thought it would be good to share it hear since we talk a lot about home canning. Basically don't "can" pumpkin or squash but you can freeze the purree for storage.
http://www.notquitejunecleaver.com/2009/10/friday-baking-with-notquitejunecleaver-recipes-for-october-16-23/
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Re: Home Canning of Pumpkin not USDA recommended
Can you tell me why my sourcrout spoils ? Every year! What a waste!
Re: Home Canning of Pumpkin not USDA recommended
i think that it is spelled SAURKRAUT..it is a german word...just thought that i would help you out
Re: Home Canning of Pumpkin not USDA recommended
I am not sure how you make it, but a few months back I posted how we make ours. If you want to go back in the posts and read it, it may help. My guess would be that you don't use enough salt, or it gets too much air while fermenting. Temperature also plays a key role in fermentation. If for some reason, you cannot find the post with instuction, say so, and I'll redo it. Saurkraut isn't hard..just tempermental and time consuming(at first..then you can forget about it for about a month or so). I'll help if I can!
Re: Home Canning of Pumpkin not USDA recommended
Lovina cans her own pumpkin, as do many Amish home-makers...probably they don't do it in USDA recommended ways....
Re: Home Canning of Pumpkin not USDA recommended
Most of the time I follow guidelines as my husband says I'm a dictator about my canning. There are a few things that I can where I don't follow the rules and so far I've been lucky.
I understand why USDA says not to make the pumpkin into the pie filling but I've made pumpkin butter and it's always held up well.
Re: Home Canning of Pumpkin not USDA recommended
We have canned our pumpkin for years. The recipe we use is included in the latest Ball 125th anniversary canning book. We have never had a problem and we cut it in cubes and can it in quart jars.
Forgot to add we puree the cubes and add the seasoning when we make the pies.
Re: Home Canning of Pumpkin not USDA recommended
i know it said that it is not recommeded. I don't can a lot of pumpkin but still can some in pints . i never had a problem with it. Although there is always a chance . I don't like freezing pumpkin It becomes too watery for my liking.
Re: Home Canning of Pumpkin not USDA recommended
I agree with you about frozen pumpkin. I pressure can mine in pints..that and dry beans are the only things I do pressure can. I know recommended procedures, but don't like the over-cooked outcome. I would never tell anyone NOT to follow USDA guidelines, alot of them I choose not to though. I figure it's my choice.
Re: Home Canning of Pumpkin not USDA recommended
I froze puree last year and it wasn't watery- I froze 5 Cups yesterday; the 6th ended up in pumpkin muffins for this AM, with a maple cream icing (yum!). I thought it would be interesting to bring up the topic here as we chat a great deal about home canning. I froze mine last year as a small quantity - in quart sized zipper freezer bags, flattening them out and letting air out. Much easier than dragging out the canner. I dry roast the pumpkin on a parchmant lined large baking sheet with sides (a jelly roll pan)- I let it roast for a about half the time, then I added water to the baking sheet, to add a little moisture. The water in the pumpkin evaporates in the heat of the oven. It makes a nice thick puree.
Re: Home Canning of Pumpkin not USDA recommended
the pumpkin muffins sound so good! we have no extra room in our freezer but if we ever get a bigger freezer I will be sure to try pumpkin your way! sounds so easy.