Posted by Suzanne McMinn on December 8, 2007 @ 7:28 am
Tags: homecanning, pumpkin
Home Canning, The Farmhouse Table
A crisp, cool autumn day. Toasted homebaked bread spread with your own home-canned pumpkin butter. Life is sweet–and cinnamony! How to make pumpkin butter:
2 29-ounce cans solid pack pumpkin or 7 cups fresh pumpkin puree
1 1/2 cups apple juice or cider
4 teaspoons ground ginger
1 teaspoon ground cloves
3 cups white sugar
4 teaspoons cinnamon
2 teaspoons nutmeg
Combine ingredients in large pot. Bring mixture to a boil. Reduce heat, simmer for 30 minutes, stirring constantly. Spoon into jars, cover with metal lids and screw on bands. Process in a boiling hot water bath for 10 minutes. Makes nine half-pint jars.
*Lehman’s has a complete line of canning and preserving equipment for all your needs. Click here to view their selection.
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6:03
pm
Wow - Just made this and it is wonderful. The house smells great. I got 11 half pint jars!
7:32
am
PS - I gave jars for gifts and everyone loved this. I use it on ice cream, toast, in oatmeal and yogurt. Great gift idea for any time.