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!😊
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!
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?
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.
@@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. 🙂
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.
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?
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…
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.
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!
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.
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.
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Looks great! Thank you for your video.
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!😊
@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!
I've been adding cooked pumpkin or squash puree to my mac n' cheese. Added vegetables!
I make a pumpkin Pasta that I love!
Great video! 🍁
Awww thank you so much! I am pretty new to TH-cam, so I really appreciate the encouragement.
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 did 65 mins on 12 lb of pressure.
You need to know your Elevation for correct pounds 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?
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.
Besides jars what else can you use?
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.
Pumpkin bread budding
The rest of the world water baths pumpkin puree....
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?
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.
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…
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.
Not safe.....freeze it.
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!
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.
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 :)
To the creator… you tested this by eating it, and not getting botulism? 🙄
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.