in article , David J. Braunegg at
wrote on 27/10/03 11:03 am:

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
Usually jam like products are made safe by the sugar and perhaps, pectin,
both of which tie up the water so that microorganisms can't grow. I think
that fig jam ( a borderline acid fruit) is made safe by the sugar. Ellen