I don't think it is the sugar. I think it is the addition of the orange
juice to acidify the pumpkin that would make this product safe.

Pumpkin is a low-acid fruit (or vegetable--different topic of
conversation) and therefore presents a botulism risk with BWB unless
sufficiently acidified.

Dave


Leslie G wrote:

"Kathi" wrote in message
om...
"Leslie G" wrote in message
...
Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Bernardin Book Pumpkin Butter
=============================
4 Cups Prepared pumpkin
(about 1 8 inch pie pumpkin)
2 Cups Brown sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
1/2 Cup Liquid honey
1/2 Cup Orange juice

It is called Bernardin book because that is where I got the recipe - an
earlier edition - 1995

and.. a pumpkin butter is not a puree. A pure pumpkin puree is unsafe to
BWB. However, this is a preserve with the addition of sugar. Sugar is a
preservative, and therefore, the only danger you would be in would be
fermentation if it it did not seal.

Leslie