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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