Canned Pumpkin Butter?

[crazyeight]

Is it safe to make it at home? One site says that pumpkin puree shouldn't be canned (shelf stable) at all according to some old research. Most other recipe sites still have it as a shelf stable recipe. I have a can of pumpkin puree and I don't make pies let alone pumpkin pie. I don't even like pumpkin but my mom, sister, daughter (maybe) and BF would probably LOVE pumpkin butter however it would make 5-6 1/2 pints and i don't want to use fridge (or freezer) space as it's precious.

Also I am flying to see my mom and sister so I wanted to know if i can take home canned items on a plane safely. I don't mean if its allowed (i still gotta figure that out) but i mean with the pressurization/altitude would the canning process be destroyed? I just made6 pints of blueberry jam and I plan to take some of that and a half pint of apricot jam with me as well if they are going to be safe.

[Owen'nZoe]

Pumpkin butter sounds like a lovely gift, but I would not do it personally if you need it to be shelf stable. I think the USDA's explanation of why they consider it unsafe is sound - if you read other articles on the testing that was done, they had different testers following the same recipe in multiple kitchens - some of the resulting cans were safe, and some were not. There is just no way to tell whether you've created a safe batch or an unsafe batch at home.

As for taking your canned jam on the plane - absolutely safe. Altitude only matters while you are doing the canning. But be sure to put them in your checked luggage, not your carry on. My MIL wasn't thinking and put some jam we made in her carry on the last time she flew home from a visit, and was so sad when it was confiscated.

[Kelilah]

I'm about the LAST person to listen to the USDA with regard to home canning, but they're right on this one. Pumpkin is too thick to boil well enough to sterilize. I made a ton of pumpkin butter this year but it all went into the fridge or freezer.

You can travel with it though. A day or two outside the freezer won't hurt it, especially this time of year.

[almadianna]

Originally Posted by Kelilah

I'm about the LAST person to listen to the USDA with regard to home canning, but they're right on this one. Pumpkin is too thick to boil well enough to sterilize. I made a ton of pumpkin butter this year but it all went into the fridge or freezer.

You can travel with it though. A day or two outside the freezer won't hurt it, especially this time of year.

I am also the last person to listen to the USDA but I listen to this much.