I make a pumpkin Pasta that I love!

@gardengal9478 Thank you for your support. This is a fairly new channel, so all feedback is very much appreciated!

The difference is that pumpkin is a low acid food and applesauce is a high acid food. Botulism grows in a low acid, no oxygen environment. Just for your information. I pressure canned pints of puréed pumpkin last year (with all the sugar and spices in it) for 65 minutes to be safe. I can use one jar to make one pumpkin pie by adding two eggs and evaporated milk.

@@cynthiafisher9907 The other difference is the pumpkin purée is thicker than applesauce, so heat transfer can be an issue. I’ll stick with chunks and purée them when ready to use, thanks. I personally don’t see this method as any easier, and it only takes once having botulism to change your life. I do want to add, Beth, your video is beautifully done.

@@leewillis2908 Yes, we all have to use the methods that we are comfortable with. I had cooked the pumpkin twice before it went into the jars, so I was pretty confident there were no botulism spores going into the jars(no spores, no botulism toxin growing). Also, there was enough sugar in the mix to inhibit any botulism that may have gotten in. And I also then canned pints for 65 minutes at 13-15 lbs of pressure, which is above the recommended pressure for my elevation. The time for the canning I got from a canning book from the 1970s, not that long ago to me. So, I felt very safe doing it the way I did, but I understand most people are only comfortable using USDA approved methods. I think it helps to understand the science behind food preservation. Thanks for your comment!

My 'approved' pea soup is even thicker.... I have canned it for years. And I love to tell! Also From MN!

Awww thank you so much! I am pretty new to KZfaq, so I really appreciate the encouragement.

I did 65 mins on 12 lb of pressure.

You need to know your Elevation for correct pounds of pressure 😉

I don't add any sugar. Just pure pumpkin. Also, the spores are not the problem, it's the bacteria they can cause. If you're baking the pumpkin or cooking it before consumption, that bacteria should be killed.

Yes!! Baking it at 350 for and hour is plenty of time to kill anything. Plus pressure canning it for another hour under 10lbs pressure should kill anything. Also need to make sure to de-bubble your jars to get all of the air out.

They can use much higher temperatures and pressures.

I have also frozen my puree in freezer bags. This year I froze small portions because my 6 month old liked it for baby food.

Really? I didn't know that?!

@@MakingitMinnesota pressure canning isn't really a thing outside US and Canada. My ND, SD, MN experience has the old timers still water bathing meat, and everything else. And it's how they are teaching the next generation. They absolutely scoffed at my pressure canners. New fangled nonsense. 🙂

i do, no problems. I use thin jars to ensure that the temperature reaches the core... and have eaten them up almost one year later... still living :)

@jenniferr2057 That's interesting. I don't like canning my meat, but that's just a texture thing for me.

@@daniananas7056 what do you mean when you say thin jars?

I dehydrate mine and grind it into powder!

Yes. I freeze my pumpkin from the garden. And seriously, why risk botulism it for something you could buy in a can for less than 1 dollar. 2 dollars for organic. When she does have a problem, I guess she’ll let us know?

@@DeborahSch I just saw canned pumpkin at Walmart for $3.50! So I bought the largest whole pumpkins for $4.50 to dehydrate lol!

I freeze my fresh roasted pumpkin.

My grandmother said if you can’t say nothing nice don’t say anything. Just because you don’t agree doesn’t mean you have to be rude…just move on. Her house her rules…

USDA has NOT tested to can pureed pumpkin so they do not recommend canning it in pureed form. That does Not emean that its not safe to can it. USDA is a guideline, but not the only way to can..... for example, the Amish only waterbath their canned goods, including pumpkin puree and they are a very healthy community doing this for centuries.... It is an informed decision that people need to make and do their research (past the USDA). I have never canned pureed pumpkin yet, but might just give this a try. Seen so many videos and posts by people that have been doing this for decades and still alive and well, so do not fear what the USDA says... its precaution, but not Danger if canned properly like shown in this video :)

I didn't "test" it per say. Just saying I have never had a problem with it causing any sickness. All Canned pumpkin goes into a baked good and so the bacteria that is possibly toxic, if any, is killed in the cooking process.

I know there are not any certified methods to can purred pumpkin. There are also no studies proving it is not safe either that I am aware of. But we end up using ours within about 3 months and have never had any issues. Moral or the story, at your own risk!