Pumpkin Puree + BONUS Pumpkin Seed Recipe

Looks great! Thank you for your video.

I've been adding cooked pumpkin or squash puree to my mac n' cheese. Added vegetables!

Well done. Thanks for getting right to the point of the video. I’ve pressure canned pumpkin purée. I couldn’t see a difference between that and applesauce (and that is only water bathed for much less time). Subscribed because I like new channels that are doing it well!😊

Great video! 🍁

I get a lil annoyed at “ By the book” USDA rules for canning. I follow what my great great grandparents and grandparents did. I nor any of my family has ever gotten botulism or food poisoning. I know way more people that have had food poisoning, ecoli and botulism from eating out or bad ingredients from a store. I’m going old school, hasn’t let me or my family down yet. You do you😉

I am so glad that you posted this video. I have never canned pumpkin pureed or otherwise. And I just learned that there is a concern. However, I want to pressure can pumpkin puree. I am not too sure about my skill level. So, if I baked the pumpkin for an hour in the oven, then puree it, then place in jars making sure that the air bubbles are released? Pressure can for 65 minutes on what lbs of pressure?

I believe that you are correct in your method. My thoughts are if it’s not safe for homemakers to properly can, than how does Libby’s and other companies do it safely? Also if canning non sugar pumpkins should I add sugar to the recipe?

Besides jars what else can you use?

Pumpkin bread budding

The rest of the world water baths pumpkin puree....

Why does everyone say it isn’t safe? Just because it’s not “expertly” tested doesn’t mean it doesn’t work.

The USDA does not recommend home canning of pumpkin puree because puree is so thick it may not get to the correct temp(min 240 degrees) in the middle of the jar for a long enough time period to kill the spores that cause botulism; then it grows very well. NOT because it hasn't been tested. It has been tested and found to be not safe for home canners. Yes, you CAN can anything, but that doesn't mean it is always safe and you should do it! Good luck. And water bathing NEVER gets above 212 degrees. You do the math. Freeze it, freeze dry it, can chunks which are not as dense as puree.

Botulism is odorless and tasteless. The only way to tell is the lid is popped up or by contracting it. Im a biologist and just stating the facts. I hope it works out well.

USDA canning book has in BOLD type: “Caution: Do not mash or purée. Fill hot jars with cubes…” Also, at Elevation 0-2,000’, pressure can at 10 lbs of pressure. Pints- 55 minutes, Quarts - 90 minutes. Elev. 2001-4000’: 12 lbs pressure; Elev. 4001-6000’: 13 lbs pressure; Elev 6001-8000’: 14 lbs pressure. I believe they tested and found it NOT SAFE to can puréed squash/pumpkin. In the years before the USDA was formed, many people DIED from home canned food. Sorry! You’ve made a very nice video, and I’m glad you acknowledged that you weren’t following the USDA guidelines.

To the creator… you tested this by eating it, and not getting botulism? 🙄

Not safe.....freeze it.