Delicious Pumpkin Butter Recipe (Using fresh pumpkins to make homemade puree)

[@MinuteMan1999]

As someone who has a potentially unhealthy relationship with my smoker, I'm wondering about smoking the pumpkin flesh and how much flavor it could pickup. I might be trying that soon with not just wood but adding nutmeg, clove, cinnamon... to the smoke chamber. Thank you for the inspiration.

[@GreatLakesPrepping]

That sounds like a pretty interesting idea. I'd certainly try it!

[@travelwithnicole]

thank you

[@midwestkayaker3471]

Awesome thank 👍👍

[@gowest5145]

Thanks, I think I will make some. I just got my pumpkins out of the garden.

[@jamescady723]

I have never tried this and it looks absolutely delicious!

[@ohiofarmgirl3384]

Looks delicious!

[@debbieeggiman6761]

Ty!!!

[@andrea48164]

I made a big batch of this. It takes like pumpkin pie filling with got me thinking some molasses would be amazing in it. I also did the cooking down step in the slow cooker. Set it on high for 4 hours with the lid not on all the way and it worked great

[@happy2cya70]

I wanna try this! I wonder if I could cook it in a slow cooker.

[@roxannesears7878]

Hmmm... you canned your tomato puree and that was quite thick/dense. Just wondering...

[@itseithergonnaworkoritaint7852]

Nice recipe!😎👍 You can "cold" can that stuff by installing it in the jars when it's hot. Because of how thick it is you'll want to heat up the lids before you seal it. You should be able to store it in the refrigerator for a year without worry. Things that are more liquid you can put the lid on cold and give it a good shake, then open it to remove the pressure and reclose, store in the fridge til your ready to use. I have done this hundreds of times when making tomato pasta sauce, it works great. I get the store brand glass jar sauce and add the ingredients I want in it, heat it up in a big pot and while it's still hot in the jars it goes. I don't even bother washing the newly opened jars the sauce came out of, the hot sauce re-sterilizes that. I wash and reuse the sauce jars from previous batches because I add extra so it sll doesn't fit in the new jars. A trick you can use if you want to add the butter to the jars while it is more liquid is to add chia seeds to the mix right before you put it in the jars. I do that with my sauce so it is thicker after it cools. The seeds don't really change the flavor but they do ad a whole lot of extra nutrients. They are even good for lowering blood pressure naturally.

[@yellowboot6629]

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