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

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/

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).

Also, since I want to waste as little as possible, I want to make some
pumpkin seed butter with the seeds.

I'd simply roast them: cover in salt water and bake until dry. You can
add all kinds of flavorings if you don't like them "plain."

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.

That could be a message from the universe. Like not finding recipes for
pickled chicken lips.

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?

*If* you can make pumpkin seed butter, you'd do it the same way as other
seed or nut butters. Keep in the fridge to keep any separated oils from
going rancid.

B/

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.


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. 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?

Also, since I want to waste as little as possible, I want to make some
pumpkin seed butter with the seeds.

I'd simply roast them: cover in salt water and bake until dry. You can
add all kinds of flavorings if you don't like them "plain."

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.

That could be a message from the universe. Like not finding recipes for
pickled chicken lips.

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.

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?

*If* you can make pumpkin seed butter, you'd do it the same way as other
seed or nut butters. Keep in the fridge to keep any separated oils from
going rancid.

B/

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

Since it is the density of the pureed pumpkin that presents safe canning
problems, I don't see why jelly would be a problem. How do you make
pumpkin juice to make jelly?
Ellen

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).

Your best bet with pumpkin and squashes would be to freeze the pulp,
or butters. Here is a USDA letter explaining why. This is from the
National Center for Home Food Preservation a great site for all that
information that I have in my overstuffed roach killer of a USDA Food
Safety book.
http://www.uga.edu/nchfp/publication...in_butter.html

Vicky

On Oct 24, 11:44 am, 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

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)

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.

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/

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!

In article om,
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?

It is. You can can *cubes* of pumpkin in a pressure canner but that's
about it.

I would love to make some pumpkin jelly,

I don't think so. By definition, jelly is made from the juice of the
fruit. I can't imagine how you would extract juice from pumpkin that
would result in a clear jelly. Clarity is one of the hallmarks of fine
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 can't imagine any.

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?

A reliable source of information is the National Center for Home Food
Preservation, http://www.uga.edu/nchfp, located at the University of
Georgia. None of the texts that I have and consider to be reliable have
recipes for pumpkin jelly ‹ or pumpkin butter.

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.

Probably because it's not done.

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?

I have made several fruit butters * from peaches, apricots, plums,
apples. What "seed butter" have you made? Fruit butter is the pureed
pulp of the fruit, thickened and typically seasoned with sweet spices.

I cannot envision anything smooth made from pumpkin seeds.

Thanks for any help at all,

You're welcome.

Derrick Tennant
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Thu, 25 Oct 2007 15:55:10 -0500, Melba's Jammin'
wrote:

In article om,
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?

It is. You can can *cubes* of pumpkin in a pressure canner but that's
about it.

I would love to make some pumpkin jelly,

I don't think so. By definition, jelly is made from the juice of the
fruit. I can't imagine how you would extract juice from pumpkin that
would result in a clear jelly. Clarity is one of the hallmarks of fine
jelly.


Actually I steamed pumpkin in the Mehu Liisa and saved the liquid in
case the pulp was too dry. Not needed, but still sitting in the
refrigerator. Time to toss it since I have no idea how one would go
about making pumpkin jelly and don't really care.
--
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)

In article ,
The Cook wrote:

On Thu, 25 Oct 2007 15:55:10 -0500, Melba's Jammin'
wrote:

By definition, jelly is made from the juice of the
fruit. I can't imagine how you would extract juice from pumpkin that
would result in a clear jelly. Clarity is one of the hallmarks of fine
jelly.


Actually I steamed pumpkin in the Mehu Liisa and saved the liquid in
case the pulp was too dry. Not needed, but still sitting in the
refrigerator. Time to toss it since I have no idea how one would go
about making pumpkin jelly and don't really care.

Huh!!
Thanks for the info.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:
In article om,
Emrikol wrote:

I would love to make some pumpkin jelly,

I don't think so. By definition, jelly is made from the juice of the
fruit. I can't imagine how you would extract juice from pumpkin that
would result in a clear jelly. Clarity is one of the hallmarks of fine
jelly.

I think now that *3* of us have made the same comment, he's learned that
specific words have specific meanings .

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.

Probably because it's not done.

I've tried telling him that several times, several ways.

I cannot envision anything smooth made from pumpkin seeds.

Well, to be fair, there is tahini/techina, which is basically sesame
seed butter.

But yeah, pumpkin seeds have a different structure.

Now if he wanted to make a mole with pumpkin seeds and pressure can
*that,* it might be a different story.

B/

Derrick Tennant wrote:

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.

Sure.

B/