On Wed, 24 Oct 2007 17:44:43 -0000, 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


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)