Virginia,
From what I've read, pumpkin butter is considered a "no,no" to can b/c the density and pH varies too much for each pumpkin on the market anymore. See the below link.

On a side note, I'm sure a lot of people still do it and live to tell about it (USDA term "recommended" has been battered back n' forth quite a bit in this forum) and yes, you can find pumpkin butter recipes to can all over the Internet but you can also find info on the Internet about how the world is still flat...

Though I too question the term "recommend" (I'm a scientist and thus a skeptic at heart) my advice is to play it safe and make it fresh and freeze it OR keep it in fridge.

-Laura

Here is a link that might be useful: USDA Canning Pumpkin Butter

Yep, what Laura said.

Why risk it?

Deanna

We have shared pumpkin butter recipes on this forum but the recommendation is always to freeze them, not can. The pumpkin butter recipes were pulled because pumpkins differ so much in density and water content that recipe developers could not come up with any recipe that consistently tested "safe" after being processed. Since pumpkin is low-acid, safety is a much bigger issue than with fruit butters. There's a risk of botulism, and who wants that?

Fortunately pureed pumpkin or squash or pumpkin butter all freeze beautifully.

Also pumpkin can be home-canned in chunks and commercial canned pumpkin is available year-round, so it's easy to make pumpkin butter "on demand" so-to-speak.

Here are some recipes for a refrigerated or frozen butter.

Honey - Pumpkin Butter

2 cups cooked mashed pumpkin
1/2 cup honey
1 tsp. grated lemon rind
1 tsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/4 tsp. salt

Mix all ingredients thoroughly. Simmer uncovered on low heat for about 40 minutes, stirring frequently until thick. When it is thick enough for you, pour into jars & refrigerate. (online recipe)

This recipe comes from Helen Witty. I have both her books, "Fancy Pantry" and "The Good Stuff Cookbook." The second is an extensive revision of the first, with 60% new recipes. She really is excellent for anyone interested in preserves, vinegars, mustards, hot sauces, etc. but her methods are not always up-to-date and sometimes need to be modified.

Spiced Pecan & Pumpkin Butter
Pumpkin is one of the few things put up in cans that can be commended to even the fussiest cook. The butter is delectable on toast or any hot bread, or on pancakes, waffles, of French toast in place of syrup. It's also delicious over ice cream or frozen yogurt.

If you have a fresh "pie" or sugar pumpkin-not a jack o' lantern variety, which will be both watery and stringy after cooking-prepare it by paring, cubing, and steaming until very tender (this can be done in a covered casserole in the oven), then pushing the flesh through a sieve or the fine disk of a food mill. If the pureed pumpkin is too moist-which it is if liquid quickly seeps from a sample spooned onto a plate-line a colander with cheesecloth and drain the puree for a hour or so. To make enough puree for this recipe, start with a good-sized pumpkin, say 5 pounds.

Hard-fleshed winter squash (Hubbard, etc.) can be used instead of pumpkin; prepare it in the same way.

Zest (outer peel only, no white pith) of 1 orange, or zest of 1/2 orange and 1/2 lemon, removed in wide strips with a swivel peeler

1 large can (29 ounces) solid-pack pumpkin plus 1/2 cup water, or 3-1/2 to 4 cups pumpkin puree prepared from scratch (see the headnote)

2 cups (packed) light brown sugar or
1-1/2 cups (packed) light brown sugar plus 1/2 cup mild honey or light corn syrup
3 tablespoons strained fresh orange juice
3 tablespoons strained fresh lemon juice
1-1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Pinch of ground cloves
1/3 cup pecans or walnuts, lightly toasted and grated or very finely chopped
Makes about 5 cups

1. Simmer the orange zest in 2 cups water in a sauce pan for 10 minutes, then drain it and mince it to a fine pulp. Measure out 1 tablespoon and reserve.

2. Combine in a heavy-bottomed stainless-steel or other nonreactive saucepan the pumpkin (and water, if canned pumpkin is used), orange zest, sugar, orange juice, lemon juice, cinnamon, salt, allspice ginger, and cloves. Bring to a boil over medium-high heat, stirring constantly; lower the heat and simmer the mixture, stirring it very often with a wooden spatula, until it has become very thick, about 15 minutes. Sample the butter and add a little more of any or all of the spices, if you like (remember, the flavors will blossom in storage). Add more sweetening if your tastebuds request it.

3. Stir in the nuts and continue to cook for another 2 or 3 minutes. Ladle the pumpkin butter into half-pint canning jars or freezer containers, leaving 1/2 inch of headspace. [Cool and refrigerate or freeze for long-term storage.]

Early American Pumpkin Butter
Makes 5 pints

This recipe makes a perfect holiday gift. The traditional spicing and hint of maple sweetness will enhance old-fashioned holiday meals. [My note: I love the maple syrup but this recipe is very high in sugars; you may want to reduce.]

6 cups cooked sugar pumpkin puree (see instructions below; or two 29-ounce cans pumpkin)
2 cups pure maple syrup
2 cups light corn syrup
2 cups firmly packed brown sugar
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon vanilla
Put the pumpkin puree in a large, heavy-bottomed, nonaluminum pot; stir in the maple syrup and corn syrup. When these are thoroughly combined, add the sugar, lemon juice, cinnamon, nutmeg, ginger, cloves, mace and vanilla. Set the pot over medium-high heat. When it begins to boil, partially cover it; the mixture will spatter profusely. Cook at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a darker color, about 45 minutes.

Ladle the pumpkin butter into half-pint canning jars or freezer containers, leaving 1/2 inch of headspace. [Cool and refrigerate or freeze for long-term storage.]
*To make pumpkin puree: Either bake or broil the fruit. Bake whole pumpkins on a cookie sheet in a 350-degree oven until softened and collapsed. (Be sure to poke holes in them first, or they will explode in the oven.) Scoop the pulp away from the peel. Puree the pulp in a blender or food processor. Or, boil peeled chunks of fresh pumpkin until softened, then puree the cooked pulp.

Jan Roberts-Dominguez, adapted from "The Art of Accompaniment" by Jeffree Sapp Brooks.

Virginia,

As has been mentioned, the standard safe-recipe sited advise against canning pumpking puree.

**BUT** when the last recipe in Carol's post above, Early American Pumpkin Butter, was posted on this forum a few years ago, the discussion made clear, at least to MY satisfaction, that there was every reason to consider this recipe an exception. I am sorry that I don't still have the thread saved, but I have a few notes and remember clearly that Roberts-Dominguez's credentials were very highly praised and even some very conservative canners on this forum were satisfied. (I note that Carol's version suggests reducing the sugar, whereas in the original it says very clearly NOT to do so, for safety rasons. My guess is that Carol made that note to herself, having decided she wasn't going to can it anyway.)

I haven't made it myself yet (though I think I will this fall), and I am not a certified Master Preserver or anything. But I follow the safety debates on this forum and read the available info carefully, so I am just offering my two cents. I'll reproduce the recipe again, exactly as i cut and pasted it, with the canning instructions included.

Good luck!

Zabby

Early American Pumpkin Butter

Makes 5 pints

This recipe makes a perfect holiday gift. The traditional spicing and hint of maple sweetness will enhance old-fashioned holiday meals. For food safety reasons, do NOT reduce the amount of sugar or syrup unless you plan to store the results in the refrigerator.
6 cups cooked sugar pumpkin puree (see instructions below; or two 29-ounce cans pumpkin
2 cups pure maple syrup (see note)
2 cups light corn syrup (see note)
2 cups firmly packed brown sugar (see note)
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon vanilla
Put the pumpkin puree in a large, heavy-bottomed, nonaluminum pot; stir in the maple syrup and corn syrup. When these are thoroughly combined, add the sugar, lemon juice, cinnamon, nutmeg, ginger, cloves, mace and vanilla. Set the pot over medium-high heat. When it begins to boil, partially cover it; the mixture will spatter profusely. Cook at a slow boil, stirring frequently to prevent sticking, until it thickens and turns a darker color, about 45 minutes.
Meanwhile, wash 5 pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot butter into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).
To make pumpkin puree: Either bake or broil the fruit. Bake whole pumpkins on a cookie sheet in a 350-degree oven until softened and collapsed. (Be sure to poke holes in them first, or they will explode in the oven.) Scoop the pulp away from the peel. Puree the pulp in a blender or food processor. Or, boil peeled chunks of fresh pumpkin until softened, then puree the cooked pulp.
Note: Pumpkin is a low-acid food and needs this amount of sugar and syrup to make it safe to can by the boiling-water canner method. -- Adapted from "The Art of Accompaniment" by Jeffree Sapp Brooks Copyright 2003 Oregon Live. All Rights Reserved.

I shared that recipe originally and argued in its favor because I trusted Dominguez-Roberts' credentials. However, in the last 4 years information has emerged that has led me to re-consider and I no longer recommend canning it.

Even with high levels of sugar the problem remains - varying pH, in some cases well above 4.6. The document appended below explains the problem.

I have a quite recent Bernardin book (I don't have it in front of me at the moment.) but I'm going to say circa 2002-03 that offered a pumpkin butter recipe with orange juice added for acidity. They have since pulled that recipe too.

Carol

Here is a link that might be useful: Canning Pumpkin Butter and Mashed or Pureed Squashes

I agree, that is still unsafe to can. No pumpkin butter recipe is consitant every time it is made. If the food safety scientists can't come up with a safe recipe, then no way will I ever can any. I will freeze it instead.

Thanks for the update, Carol.
I missed the later discussion.

Zabby

Add lots of sugar and acid, then pressure can.. At least there, you have covered all bases..

There's always new information emerging and I'm not too proud to admit when I've been mistaken or changed my position.

What is it Michaelangelo said? "And I am still learning."

(Hmmn. Never thought I'd be quoting him on a canning forum!)

Carol

I think it's extremely important TO be able to change position when there's new, updated or additional information available.

If you had long-held stocks and bonds and learned the company was going bankrupt would you still "hold"?

Life is full of change and it's much more comfortable if we can bend with it, rather than break trying to hold fast to "what has always been".

Besides, Carol, it's female perogative!! (grin)

DARFC
Deanna

"A FOOLISH consistency is the hobgoblin of little minds." R.W. Emerson.

So true.

Thanks for the information on the pumpkin butter. I'd never even heard of it!
I made some according to a recipe I found on allrecipes.com and it turned out great.I cooked it down in the crockpot overnight and it got nice and thick and wow, did the house smell good! I made 10 pints and sold 9/10 at a church bazaar over the weekend. (I did put instructions on it to store it in the refrigerator and keep it refrigerated, just in case because of the canning issues.)