On Oct 24, 3:29 pm, Brian Mailman wrote:
Emrikol wrote:
Hello!

This is my first posting to r.f.p. so I hope I'm not being overly
idiotic. I searched via Google groups and didn't find anything
recently relevant, so I will ask my questions.

I've read that, and this is from my ~1997/1998 sources, canning
pumpkins is not safe either with water bathing or pressure cooking due
to low acid and etc.

The "etc." would be "density"

Is this still applicable?

If you don't like the literature you've found, ask these people:http://www.uga.edu/nchfp/

It's not a matter of "liking" the literature or not, it was just
almost ten years out of date.


I would love to make

some pumpkin jelly, but I don't want to have to fill my freezer full
of jars. Are there any recipes that might help with preserving? I
thought I read in an old post on this group that someone was going to
try and mix in some pineapple juice to help the pH?

You're describing two different things: canned pumpkin isn't the same
thing as "pumpkin jelly" (not familiar with the latter; possibly a
marketing name--I don't know how to squeeze pumpkins to obtain a clear
juice).

My mistake, I meant jam. I know that the two are not the same, but I
figured a large portion of a "jam" would be the meat of the pumpkin.
Since I've read (in my aforementioned message) that one cannot can
pumpkin (and I will elaborate) pulp, I was wondering about making jam
with it; since it would include sugar and possibly other things (hence
the question about recipes, in which I mistakenly asked for jelly
recipes) that might change the pH, would it be safe?

Also, since I want to waste as little as possible, I want to make some
pumpkin seed butter with the seeds.

I'd simply roast them: cover in salt water and bake until dry. You can
add all kinds of flavorings if you don't like them "plain."

I haven't done as much research

on this since: 1. There's very little information on DIY pumpkin seed
butter that I could find.

That could be a message from the universe. Like not finding recipes for
pickled chicken lips.

I have found a few recipes for pumpkin seed butter (because mostly I
found sites wanting to just sell me pumpkin seed butter), but I wasn't
sure if I should treat it more like a nut butter or like other seed
butters when I try to preserve it.

2. I just haven't got to looking more yet.

3. I'm not sure how close it would be to canning things like other nut-
butters or other seed-butters? I'm afraid that if it sits too long
the volatile oils might sour; does this happen? Does anyone have any
experience with this?

*If* you can make pumpkin seed butter, you'd do it the same way as other
seed or nut butters. Keep in the fridge to keep any separated oils from
going rancid.

B/