I have a confession. Until I made this recipe – I had never COOKED real pumpkin before! I had used the can stuff for just about everything. If you are doing this then just stop! This pumpkin butter recipe will change your mind completely! I made so much of it that first time I had to add in these canning pumpkin butter instructions just so I could stock up on it.
Pumpkin Butter Recipe + Canning Pumpkin Butter Instructions
So why did I make the jump to use real pumpkin? Well, we were getting pumpkins to carve for Halloween and we went to a farmers market stand we loved to pick up some apples and a few apple cider slushies too.
Then I saw it. The bin of $1 pie pumpkins.
Knowing that 1 good size ones would make a pie I intended to pick up one try it out hope I got it right. Then I see in the bin how big the pumpkin are. We left with 5 pumpkins. That was my first trip.
Related: Easy Pumpkin Beer Bread Recipe
After successfully cooking my first pumpkin (Slice it in half scoop the seeds and strings out. Place on a greased cookie sheet and bake at 350 degrees F for an hour, let cool and just scoop it right out! In case you were wondering) we made a trip back to the farmers stand on the premise of some more apple cider slushies and I picked up 7 more of the $1 pumpkins.
So after making a pie and freezing enough puree to make 5 more pies, I decided to make pumpkin butter. I now have 15 pints of it and have eaten 1 already! Here is how to go about it in case you went pumpkin crazy too!
Related: Drunken Pumpkin Soup Recipe
Note:: While the FDA says not to can pumpkin it' is up to you they change their rules so often I have been canning pumpkin for a long time and as long as you get it past 248 degrees to kill botulism you will be fine. Do the sight and sniff test when opening ANY canned item and if an item doesn't seal properly put it in the fridge and use within 5 days.
You can always just make it and freeze it in the jars as well.
In 2015 there was only 140 deaths caused by botulism…and of those 140, only 2 were home canning related. One was due to improper processing times and the other was because they ate after the jar had unsealed.
While you can make this with canned pumpkin butter I suggest only using fresh pumpkin if you plan to can it. Using canned pumpkin is great if you plan to eat it right away.
Related: Easy Pumpkin Spice Truffles Recipe
Ingredients
6 cups of pumpkin puree – fresh or canned your choice
4 cups of white sugar
2 Tbsp Cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
How to do it
Prepare canner, jars, and lids (boil etc)
In a large saucepan warm the pumpkin puree until it is warmed through
Add the sugar and spices and stir well.
Related: Amish Pear Butter Recipe
Simmer the pumpkin mixture for 30 minutes stirring constantly. You will note that the mixture has a thick shiny look to it and does not run freely off of the spoon. I have noticed using fresh pumpkin this has happened faster than 30 minutes.
Fill the hot jars with the hot pumpkin butter leaving 1/4 inch headspace, tap the jar to help settle the hot butter and then go around the inside to remove air bubbles. Wipe rim of the jar with a clean damp towel
Place the warmed canning lid on the jar and tighten the band to just fingertip tight.
Place jars in canner, ensuring they are completely covered with water by about two inches. Bring to a boil and process for 1 hour. If you choose to pressure can them, you would process it at 10 pounds pressure for 30 minutes.
Remove canner lid.
Wait 5 minutes to remove jars, cool with even space between jars.
Please after 24 hours make sure the lids have sealed. There should be no give when pressing the center of the lid. If they have not sealed, place in the fridge to use right away.
Canning Pumpkin Butter
Ingredients
- 6 cups of pumpkin puree - fresh or canned your choice
- 4 cups of sugar
- 2 Tbsp Cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cloves
Instructions
- Prepare canner, jars and lids (boil ect)
- In a large saucepan warm the pumpkin puree until it is warmed through
- Add the sugar and spices and stir well.
- Simmer the pumpkin mixture for 30 minutes stirring constantly. You will note that the mixture has a thick shinny look to it and does not run freely off of the spoon. I have noticed using fresh pumpkin this has happened faster than 30 minutes.
- Fill the hot jars with the hot pumpkin butter leaving 1/4 inch head space, tap the jar to help settle the hot butter and then go around the inside to remove air bubbles. Wipe rim of jar with a clean damp towel
- Place the warmed canning lid on the jar and tighten the band to just finger tip tight.
- Place jars in canner, ensuring they are completely covered with water by about two inches. Bring to a boil and process for 1 hour. If you choose to preasure can them, you would process it at 10 pounds pressure for 30 minutes.
- Remove canner lid.
- Wait 5 minutes to remove jars, cool with even space between jars.
- Please after 24 hours make sure the lids have sealed. There should be no give when pressing the center of the lid. If they have not sealed place in the fridge to use right away.
Nutrition Information
Serving Size
1 gramsAmount Per Serving Unsaturated Fat 0g
I have never heard of processing in water bath for 1 hour? Is this correct, the most I have ever done is 20 minutes.
Yes pumpkin to be canned needs to have a higher inner temp during canning.
Water bath canning will never get above 212 degrees. You absolutely positively must pressure can to get over 212. Period.
You also must not can Pumpkin Butter as it is too thick to can safely without commercial equipment. It’s one thing to roll the dice with your own health, don’t impose that on others. Botulism is nothing to mess with.
Agreed. This is not a safe, tested recipe.
If you don’t want to water bath, don’t. Please do your research first though. Misleading people isn’t right either. If you are diligent and don’t fly by the seat of your pants, this CAN be done safely. Or, better yet, buy litmus paper to actually test the acidity if you want to follow this method, but are unsure.
I would never do this in a water bath canner. There isn’t any acid in it whatsoever. You should at least add some apple juice or cider to it. I think you’re taking a big chance doing this.
Sugar is very acidic! Using 4 cups of sugar to 6 cups of pumpkin is a lot of acidity. You can always add lemon or lime juice, for more acidity, and that will also enhance the flavor.
Sugar has a pH of 7. You need a pH of 4.6 or lower for safe water bath canning.
I agree. Everything I am reading says “nope,” the acid level is not high enough. Better safe than sorry.
Hello Tonya, I can deer meat and I water bath process this as well. I do have to cook it for 4 hours, so sometimes – to get something great, you need to have patience. Some of my grandmother’s and my great grandmother’s canning recipes say to can for 3 hours or more. Pumpkin is one of those “special” ones…
I agree with this. The Amish have been water bath canning for a long, long time. Because I live at 6,000 feet, I will add lemon juice, and pressure can for 2 hours. It won’t change the texture in this case…. If I lived at a lower elevation, I might do the long water bath. We all have to do what we feel is best. I trust “actuals” more than some government 3-letter agency at this point in my life.
If you add lemon juice does it make if safe to can n store
Pumpkin is a low acid food isn’t it? shouldn’t this be done in a pressure canner to make it safe? Im just curious because I have not purchased a pressure canner yet and wont if I don’t need it for this fall.
It really is a personal choice it’s recommended to pressure can it but my grandma used to water bath it and never has any issues.
I’ve canned pumpkin butter for about 6 years using the water bath method. I’ve had no problems. Just like with anything you can a clean work area and check the final product after 24 hours if they are properly sealed no give then you are good to go.
Good to know. I keep reading that you CAN”T can pumpkin butter. Well, then, how is Trader Joe’s for one, selling it on the shelf? I have to wonder if it’s one of those things that one person said couldn’t be done, and it got spread around the internet.
Everywhere, not just the internet says DO NOT water bath can pumpkin. Yes, people comment their grandmother’s did it, but FDA says no. Trader Joe’s does commercial canning, that’s why you can get it in stores. I have 20 lbs of freshly baked pumpkin in my freezer right now and I’m using for baking and will make refrigerator pumpkin butter for neighbors, but certainly not water-bath canning.
Commercial canning equipment can achieve much higher temperatures than home canning equipment. This is not a safe, tested recipe for home canning. There is no acid in this recipe. That alone makes it unsafe for home canning.
If you add lemon juice does it make if safe to can n store and how do you store your please
I have water bath canned pumkin puree and pumpkin butter for over 30 years as did my grandmother, mother and my other family members still do. You are not encouraging anyone to do it you are stating how you do it. I also water bath green beans, deer meat, applesauce and just about anything else that fits in a jars. They are just haters.
How long is it good for?
I made some last night but didn’t process it long enough. Now what?
Absolutely! People are so mislead by fear.
Can you please email me the recipe you use and how you can it to safely store I want to make some for x mas gifts thank you
What is shelf life for this?
Can I pair this with apples to make apple pumpkin butter and pressure can? I
Yes and that sound delicious!
How do I make fresh pumpkin purée from my garden pumpkins?
You can bake the pumpkin or boil then purée I always boil it then purée with an immersion blender and I use a cheesecloth and a strainer to get all the extra water out!
Wondering the same thing. Any help? Mine would be 50/50 pumpkin & apples w/spices added. Water bath only. Watched my grandmother gather up everyone’s pumpkins after Halloween and spend the day making pumpkin butter.
okay question.. I made a big batch or pumpkin apple butter and canned 7 jars last night. Then started getting scared because I keep reading you can’t can pumpkin butter. Do I need to toss the jars?
No, I have been canning pumpkin butter for a year and my family for years before that. FDCA has changed their rules many times due to people not following proper canning procedures 🙂
I have been told the same thing about caning pumpkin butter. …. do you happen to know how long or directions for using the pressure canner to can it? Ijust bought one just for canning pumpkin butter.
Pints would be 55 minutes and quarts would be 90 minutes, if you are doing half pints I would still process them for 55 minutes.
You can always throw in a little apple juice or lemon and dont forget you added sugar which also promotes safety, this is just my personal opinion, I have always water bath canned these items but you could pressure can it also if it makes you feel safer. I understand your concern.
How much lemon juice?
Idk but for the batch I made it was about 1/4 c to 64 oz of pumpkin plus 2 c sugar
So if using a recipe with lemon juice can you safely can in water bath n store
I have canned pumpkin butter for years and have never ever had any issues with it. I always use the water bath process. Yes I have read stories saying this is bad..but I can tell you I have never had any problems and will continue. Our great grandmothers and their grandmother’s have done it and I can say I have not had any one from my family get sick from it.
A lot of things have changed since grandma and great grandma canned. We have different and mutated forms of nasty things that cause food disease. This is why canning practices are changing year after year.
How much does this make as far as how many jars should I prepare?
I want to say 4, we didn’t make it last year so I’m not 100% it’s either 3 or 4.
I made this tonight and it made 7 half pints plus half cup for fridge
Can I add a couple of finely chopped apples to the recipe cooking the same or not? Thank you!!
I don’t see why not!
For Hot Bath Method, how long would it take to process it?
If that is a hot water bath it says to process 1 hour. Making this tomorrow. Will double recipe.
Would you be able to use an Instant pot to do the canning? And if so would I still have to have the jars covered in water?
You can definitely can use the Instant Pot I just am not sure as I haven’t done it.
How did tour butter Come out? I’ve considered using my Instapot as well.
Would it be possible to use Splenda in place of sugar?
Yes, I fixed with Brown sugar Slenda…it was awesome.
After canned and sealed, can you eat this immediately or does it need to be left for a few weeks like pickles? Sorry if this is a stupid question. I’ve only ever done pickles…
You can eat right, I always leave one jar out that I don’t can so I can have it with my breakfast the next day!
Have you ever made this in a Crockpot? If so does it get as thick as on the stovetop?
No, I haven’t but I would assume you can as long as you watch it. If you do please lets us know!
I use my crockpot (pampered chef rockcroc) all the time for pumpkin butter, apple butter, pear butter and plum butter. You need a wooden spoon to keep the lid slightly raised to let the moisture out. I find it doesn’t stick as much and I have to stir it less.
Made it in the crockpot yesterday, added a couple honey crisp apples (cored, but not peeled, and chopped) added 4TB of vinegar as well, then just in case, opted for the pressure canner. I cooked on the 4hr high setting, then a bit longer with the lid off to thicken a bit. Velvety, thick and perfectly yummy!
Too clarify, the 4hr setting was for the crockpot, lol, not the pressure cooker! Used the guidelines for the PC.
I did mine in the crockpot on low for 6 hours stirring every so often. It got thick. It is the same method I use for my mock apple butter,
Have you ever substituted brown sugar for the white sugar?
I have and personally didn’t like it as much, but it can be done the taste is just a little different.
I’ve made it with Splenda and it turned out great! I actually used a cup less than when I used sugar before and my family likes it if I use more cinnamon.
I did half and half plus quarter cup of real maple syrup and it has an amazing flavor.
I added orange juice and a combination of raw honey and maple syrup organic to my pumpkin butter and set puree in crock pot. Taste tested needed a bit more sugar Truvia about 2 tbsp. Just right.
Ohh that does sound good!
I am a canner but never have made pumpkin butter. I tripped your recipe and have made 3 pints and 12 half pints. Other than the processing the recipe is very simple. I did add some lemon zest and the juice of one lemon as well as I used dark brown sugar and only 10 cups. It’s wonderful!
If sealed properly, what is the shelf life?
We have never let ours sit for longer than 6 months but thats because I tend to give it away as gifts and we eat it a lot.
I can store outside of the fridge once canned right and how long is it good for? Sorry I’m new to all this.
Yes I store mine in mine pantry Always do the sniff test but I’d say 6 months. Mine never last that long my family eats it up!
I have water bath canned pumpkin butter for years. I sometimes use maple syrup or finely chopped ginger and apples also. The lemon zest sounds great. I have substituted trombolini, acorn and butternut squash for the pumpkin.
Thats a goof idea!
There is a reason for canning guidelines. Because pumpkin is a low acid food there is the concern that with the denseness of pureed pumpkin that the bacteria might not be killed all the way to the center of the jar. People constantly use the comment, “Grandma did it and never had any problem…” Although I think it would be a rare case to have botulism in this instance, it’s irresponsible to promote unsafe canning practices to the public. Better to have a disclaimer and leave it at that. I’ve made pumpkin butter for years myself with a recipe using commercial pectin which contains two types of acid and also added lemon juice. Because I gave so much of it away I was concerned with someone getting sick, so I had the PH level tested just in case, and it was low enough. Your recipe has no added acid.
How much lemon juice and what is a good pH? I want to can safely. Thanks!
Just made this and am looking forward to tasting it. I got 8 half pints out of the recipe. I cooked the pumpkin to a temperature of 215 degrees that was as hot as I could get it and then hot water bathed it for an hour.
I plan on making it in 125 ml jelly jars, is the water bath time the same?
Also, would it be okay to add lemon juice to up the acidity level?
Thank you!
on your pumpkin butter i am correct approximately 10 1/2 jars? yhank you
What size jars at what elevation?
Thank you to you and your family for making and canning pumpkin butter. Canning books say you can’t can it. You have and it makes sense to me. I have way to many left over pumpkins so made your pumpkin butter yesterday. I thought it smelled like to much spices, I was wrong. After it was canned and chilled it was perfect on toast this morning.
Those canning books also say you can’t can zucchini. I found a recipe for zucchini garlic soup and make it during zucchini season and have been canning it for the last four or five years.
Again Thanks
Cleaned out my freezer 2 days ago and had to thaw 18 cups of pumkin that I baked in November. As soon as it thawed I heated and pureed half of it to process as solid pack in pint jars. I made pumpkin butter with the rest and canned it in half pint jars. Saved some for breakfast when I ran out of jars. I plan to give some to family and friends and want to put an expiration date on the label. Should I go with 6 months from yesterday?
I made the pumkin puree then your pumkin butter, the absolute best I have ever had!
I made this followed the directions and did the water bath for an hour maybe a little over and waited the 5min set it on the counter then waited very impatiently and the sound of music all the lids popped then I waited till the next day and all was still wonderful so I gave one to my sister and she loved it. Thank you I will be making this again 🙂
I kept trying to print this but there are so many ads + no option to print just the recipe, it’s basically impossible so hopefully this link stays up
Thank you for this recipe and process. I subscribed to your website. I’ve canned for 15+ years and have read more than 100 books on canning. After some time thinking about some recipes and processes, I am questioning government controlled food processes and am seeking more traditional processes and methods.
That pumpkin butter recipe is amazing thank you. I made a double batch. I added 3 tsp lemon juice to it and you can’t even taste the lemon. I have them in the water bath now. It made 10 jars.
I made a batch last night and canned it! After I baked the pumpkin and took the skin off I still had to cook it down with some water added to it so there was my chance for the temps to rise in it. I let it bubble for an hour after I put the seasonings and sugar in it. I also put a good splash of lemon juice in it just for good measure and pressure canned it at 10 lbs for 20 minutes. Pressure came up to 15 lbs, cause I didn’t lower the heat on stove enough so I’m sure I killed anything that could’ve harmed us. I’ve never had a case of botulism and my family has been canning for years. You just gotta be extra clean and keep everything sterile, down to the food prep and everything.
I pressure canned using this recipe but changed it for taste reasons to include apple cider vinegar. I’m sure it upped the acidity but it added a tangy flavor component I enjoy as well.
If you don’t trust your own canning knowledge don’t try this at home. I trust my self.
Excellent recipe.
Would it be okay to freeze fresh pumpkin purée and then just make the butter fresh each time to eat?
Thank you for this recipe. I’m definitely not scared in the slightest. Matter of fact I’m about to make my own right now. I’ve looked everywhere for some sort of direction to go in with it and you are literally the only one I’ve seen. So thank you for having the guts to bend the “rules”. And you are so right about the numbers on the botulism. Fear is all thats about. Don’t see how folks can buy it in a can and have a bell go off that they can do it to.
This looks so good! What a great recipe to make for friends!
This pumpkinbutter sounds good, but how would I use it?
I went against the rules and used one of my own pumpkins that I grew during the summer. It was about 24″ across. I cut it up into small sections and trimmed out all the stringy stuff. I used my 22 qt pressure cannier and my 12 qt presser cooker to process the pieces. Using the large cannier, I cooked it at 10 lbs for 20 minutes. And the other was 20 lbs at 20 minutes. They turned out great. I then peeled the skin off and put the chunks in my food processor to make Puree. Afterwards I transferred the puree to a large pot on low heat. At this point, I added 3 teaspoons of Pink Salt to the puree. After everything was processed into puree, I turned up the heat in the pot and cooked it, till it was bubbly. After clean up, I took the cannier and stylized my jars, while they were hot, I spooned through a large wide mouth funnel into 8 qt jars, placing them back in the cannier. I turned the gas stove on high till it was steaming out the vent hole for 10 minutes. I place the 10 lb rocker on it and cooked it for 45 minutes. I read cooking it three times, and adding salt just adds a little bit more safety. Botulism can’t live in a salty environment. It was a lot of work for 8 qt jars of Pumpkin Puree. There was some puree left over that my wife had a cup of it to eat. Said was amazing! Not bad for the first time canning Pumpkin.