On Oct 24, 11:44 pm, Brian Mailman wrote:
Derrick Tennant wrote:
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almost ten years out of date.

If you believe the literature to be out of date, then ask (see above).

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.

Apparently I'm not the only one wondering.

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?

Again, you're asking two different questions. Without a recipe for said
jam, and if it's not a tested recipe, you'd have to ask the people at
the link above if they think the density's changed enough to be safe
(too dense a material the heat can't get through it uniformly, even in a
pressure canner).

You'd also have to ask them about the pH. Need to be 4.6 for BWB.

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.

Ah. I believe pumpkin seeds are seeds.

Would be quite a chore to hull a few pounds (accounting for the weight
in the shell).

I'm sorry Brian, but are you purposely trying to insult me? That's
the way I'm feeling at least.
Hopefully I'm just taking it wrong.

I know that my first post was a little confusing, and I am sorry for
that.
I didn't come here though to argue about whether or not one is able to
safely can pumpkin or not. I know that it's not guaranteed safe. I
just came to ask if anyone had any recipes that are considered
possibly a little safer for a pumpkin jam--perhaps by mixing in some
apple pulp/sauce and some sort of acidic juice to raise the pH and
lower the density.

I know that a pumpkin seed is a seed. I also know that there are
other seeds, such as the Brazil Nut, which are treated as nuts...so I
was asking to see if anyone had any experience making a paste with
them; sorry for sounding like an idiot.

If the pumpkin seed butter doesn't turn out well then I know that it
wasn't worth it.