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. Is this still applicable? 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?

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

Thanks for any help at all,

Derrick Tennant

Since it is the density of the pureed pumpkin that presents safe canning
problems, I don't see why jelly would be a problem. How do you make
pumpkin juice to make jelly?
Ellen