Canning: Pumpkin Butter

Pumpkin Butter is absolutely glorious, but, alas, it technically shouldn’t be canned and stored on a shelf. Because mashed pumpkin is very dense and not acidic enough, there’s too much risk of botulism from the Clostridium botulinum bacteria, which can make you very sick. The technical part is that even in pressure canning, because pumpkin . . . → Read More: Canning: Pumpkin Butter

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