It's more popular than you'd think especially in the last couple years. Last year there were lots if canned things we couldnt find and buying a canner was almost impossible.

You are absolutely correct Christine. Home canners do not get hot enough to can pumpkin puree and you should only be canning chunks of pumpkin at home.

That's my understanding too. The National Center for Home Food preservation recommends canning these diced in water. After its canned I press it through a mesh sieve & it's pureed.

Well said! I agree completely! (smile!) Have a wonderful day everyone!

@@tanyabaker2784 Thank you!! I'm having a particularly bad pain night and your comment made me smile 😊❤️...it helps! God bless you and yours!!

The reason I wait is because often times removing the weight can release too much pressure too quickly and break jars inside. 🙂

I saw this too, but not that big of a deal, really just siphoning issues. My concern is that canning pumpkin is not safe.

Not true

@@Kim_Martin I can confirm the jars break… I have learned that lesson the hard way 😅

Not with puree. It's too dense.

frankly I just dont see the difference between puree and chunks.. Seems like the same thing to me.

@@HelpBeyondChurch1 density is the problem. Apparently can't assure that the internal temperature reaches required temp. Everybody needs to do their orn reserch and proceed with what's best for you.

I have been canning pumpkin puree for forever I have never had a problem I even help my mother and grandmother can it

@@melissahankins9575 thank you! 🤗

I have been hot water bathing for yrs & got a pressure canner this yr. I'm trying various things & methods & researching. What I'm finding is that my grandmother & others canned for yrs w/o pressure canner & we all grew to adulthood w/o getting sick. Also, the Amish can everything in hot water bath w/o issue. I know what usda says, but lately I'm not trusting every word out of any gov organization. If following a time trusted method properly & all precautions are taken as you go, it should be fine. Obviously, never eat food with damaged seal, smell is off, mold growing, etc. Common sense goes a long way in the kitchen as everywhere else. Also, I hate pumpkin but am canning it for my dogs & cats cause really good for them.

@@melissahankins9575 We did it! We baked the pumpkin first- since we can bake hotter than the canner goes- then peeled, puréed, and brought back to a boil. We got packed and put a teaspoon of vinegar in the bottom of each jar to increase the acidity. We just used some to make the pies for Thanksgiving and I loved the texture!

She says " she did her research and that way you as the subscriber can make an informed decision on whether to can or not"

Do you home pressure can pumpkin puree in Germany? In the United States all sources say NO

No we don’t. I freeze mine. We do some canning here but not with a pressure cooker. Our system is different. It more like a a big electric pot with water in the bottom. I never used it but my mom and grandma did.

It's an All American brand. The BEST pressure canner on the market in my very limited opinion 😂

@@Kim_Martin Thank you so much! I just saved it on my Amazon wish list. Fingers crossed! LOL!

Exactly my question. Do you leave them lidless? Or how do you ensure they keep close and clean?

When they are pressure canned there is a seal that is formed to the jar. They don't need a ring until the seal of the jar is opened for use. The ring can be used to hold the lid in place if needed for something that isn't used all at once likes fruit preserves

The vacuum keeps the seal tight.

Your "flats" are what is sealed to the jar. You take the rings off to ensure that if the seal is broken, it won't seal back down. If the food goes bad the seal will break and the "flat" will move slightly to one side or the other not allowing a reseal. If the ring is left on, the flat can't move so you could essentially have a spoiled jar without knowing. Also if the ring is off, there is no worry of explosion due to pressure of spoilage. Every so often, test the jars by gently lifting them. I do this probably once a month or so.

Hi there! Anywhere from 2 to 4 hours is normal. Depending on how many oz he/she is drinking it may vary. 😁 Callan drinks 5 oz and it varies..sometimes he's hungry 2 hours after a feeding, other times it's 3.5 - 4. Your baby will definitely let ya know if they're hungry😂😂😂

@@Kim_Martin Thanks for taking time out of your day to help a mom out. 🙂 My little one is a girl. Felicity.

@@idalitchfield3332 you're so welcome! Also I love her name🥰

@@Kim_Martin Thanks. Callan is so cute.

Not available in my area either... thankfully I stocked up a few years back. I ordered some "American made" forever lids several months ago and STILL don't have them (supply chain breakdown?) Anyway good luck with your lid search.

I am in Texas as I see them at Walmart and Kroger groceries. Do you want me to check for you?

I have stored my canning things in the garage or basement. Actual canned products also in the basement or garage. Friends have used closets or under beds to store canned goods.

Please don't, and if you do, don't serve to your family or others.

Pumpkin isn't acidic enough for a water bath canning process so it won't work safely. Pressure canning is needed. Although I've also been told that pumpkin puree is too thick to can and it's better to can cubed pumpkin instead 🤷‍♀️ is much rather have pumpkin puree on my shelf.

@@jmariesmith2258 thank you!

NO. and you can't pressure can pumpkin puree either.

I have learned that it can be water bathed for 3 hours to get it to the proper temp to heat it through and kill any bacteria. I’ve been learning for the Amish and how they only water bath everything. The times are usually 2.5-3 hours for everything, even meat and purée. But do your own research for Amish canning! 💛

I removed the rings the following day. 😂 they had all sealed!

The reason to take them off is so that, if the seal breaks, you will know it and can discard the contents of the jar.

Honnnnnney you're gonna get blocked tho

I have read the same thing, that puréed pumpkin Should Not be canned.. it’s dense and heat can’t fully get in and can cause bacteria.

What if you pureed it and then freeze it? I did last year and just recently made pumpkin scones... No trouble here

That was my first thought too. Botulism is real y’all!! And to answer another reply, yes you can definitely purée and then freeze. That’s how I preserve mine since canning in chunks uses too many jars/lids than it’s worth.

I’ve never had a problem with our canned pumpkin.

My butternut squash cubes are more dense than pumpkin purée…she is totally fine and there are many who can pumpkin all around the world. Her kitchen her rules and if you choose not to that is totally fine. I would not throw it all away. You are more likely to be in a car accident then die from home canned food.

Nobody is stopping you from creating your own channel and making your own videos about how to can/freeze.

@@Kim_Martin no they aren't. I just hate to see someone die or get sick because they haven't researched the proper and safe way to can. Your kitchen your rules

@@debiwilburn2480 pumpkin can safely be pressured canned if done correctly. But I agree, everyone should research this for themselves

I have the most recent edition of the USDA canning guides. It does not say that canning purée is not safe. It says “proper processing times for puréed foods have not been determined for home use”. That simply means they have not spent the money to do the extensive testing that has to be done before they can publish instructions. I pressure can pumpkin purée like Kim does and have used it two or even three years later and it kept fine. Think about it. Once you cook it through to boiling hot on the stove top or roast it in a hot oven, any spores should be killed. Then you pressure can it as well. My recipe says to pressure can pints for an hour and quarts for an hour and thirty minutes. That’s a long time under heat and pressure. If you’re really paranoid about botulism, You can always put the purée back in a stock pot and bring it to a boil then simmer another 20 minutes or so. Then hot pack it in hot sterile jars and load into pre-warmed canner. If botulism survives all those steps then it’s some kind of mutant super strain. Lol Keep up the great work Kim! I love your channel and find your sunny attitude and smile so inspiring.

@@lisamills6259 Thank you for your post! Appreciate it. Very helpful! 💕

I prefer to dehydrate pumpkin and turn into powder… I agree canning pumpkin is to dangerous.

If pumpkin is dangerous to can ..then why can you buy pumpkin puree? Pumpkin Puree is not in cubes when you open the can.

@@charlinecooper5239 Commercial canners are able to reach pressures which kill all botulism spores, home canners only kill active spores.

@@charlinecooper5239 commercial grade canners can process food at higher temps to kill botulism… than home canner can only get to 265F.

@@charlinecooper5239 I actually don’t buy canned pumpkin from the store… I dehydrate pumpkin purée and turn into powder to use that way. I don’t waste it that way.