On Oct 25, 12:11 pm, Brian Mailman wrote:
Derrick Tennant wrote:
On Oct 24, 11:44 pm, Brian Mailman wrote:
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'm giving you information.

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.

You asked if it was safe to can pumpkin or not. You presented
information that says it isn't. I told you (twice, at least) where to
check to see if that's current because you seem to feel it isn't.

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.

Once or twice a year someone comes "in" here, looking for a way to do
something that they're informed they shouldn't do. That someone usually
comes up with "but .. but ... but... " and "what if ... what if ... what
if..."

None of the regulars in this group are going to give that someone
permission to do that something; but they will tell that someone how to
check with the actual professionals and food scientists who work with
these materials on a daily basis. The regulars will tell someone to
find a *tested* recipe (from the Ball Blue Book or other authoritive
source) and not to try to make one up on his own--which I did.

The regulars will also provide alternatives (such as someone downthread
who mentioned freezing).

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.

That would seem that if something is called a nut, it's treated as a
nut; and if something is called a seed, it's treated as a seed. Not all
commercial products have homemade analogues, because home preservers
don't have commercial equipment or ingredients.

One thing I would do if I were interested in such a product is research
where the "raw" ingredients are used in the daily diet and how they are
processed/preserved.

B/

Just to let you know that I'm a good little newbie, I have sent a
question into the NCHFP. While I may not be have been happy in the
way that you presented the information to me, I am happy for your
help. Thanks.

I'm still going to go ahead and make my jam and seed butter, but I
will not preserve any via pressure cooking/water bathing--I will only
make a small batch. If anyone is curious about the response to my
question I sent off to the NCHFP and/or how my jam and butter recipes
turned out, let me know and I will do a followup.

(Until then I do have some apple butter and jelly (yes, I got the
right word this time...really jelly) to make and process, that will
keep me busy too)

Thanks again!