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Pumpkin Butter - Canned Recipe

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This recipe for Pumpkin Butter - Canned, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Moenning) Frieders
Added: Friday, January 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8-10 cups packed cooked pumpkin
4-5 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 1/2 - 3 cups brown sugar - packed lightly
3/4 tsp. salt
3/4 tsp. ground nutmeg
4-5 Tbls. cider vinegar

Directions:
Directions:
Prepare canning equipment: sterilize 8-10 1/2 pint jars, scald lids.

Combine pumpkin with all other ingredients. Bring the mixture to a simmer and stir over low heat for 20-30 min. until the excess moisture cooks away.

Adjust the amounts of sugar & vinegar by tasting. If the puree still seems thin, keep cooking until the right texture is achieved.

Spoon hot pumpkin into the sterilized jars, wipe the rim and seal with lids.

Process in a hot bath for 20 min. It can also be frozen in small containers.

Number Of Servings:
Number Of Servings:
8-10 cups
Personal Notes:
Personal Notes:
This is especially good on toasted English Muffins.

 

 

 

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