Pumpkins offer far more than a door-stop at Halloween. Think safety when planning to preserve pumpkins. Pumpkin is a low acid vegetable and requires special attention to preparation and processing.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA’s Extension Service first published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the 2015 revision. The only directions for canning pumpkin and winter squash are for cubed flesh. In fact, the directions for preparing the product include the statement, “Caution: Do not mash or puree.”
The best way to preserve mashed pumpkin or winter squash is freezing. For more tips on preserving pumpkin, including freezing, drying and pickling, see http://nchfp.uga.edu/tips/fall/pumpkins.html.
