I found a recipe for pumpkin butter, I have added pectin, and canned them in sterile jars. The recipe says to refrigerate, I do have a high pressure cooker. If I process them in a high pressure cooker will they be okay to stay on the shelf or do they have to be refrigerated?
Anna E
Favorite Answer
The USDA does not recommend canning pumpkin butter even in a pressure cooker. The reason is that due to the density of the pumpkin flesh when cooked the temperature might not get high enough to kill spores that might cause botulism AND the pumpkin is not very acidic which can also open the door for botulism to grow. It is recommended to freeze it or store in the refrigerator for up to 3 weeks.
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if its airtight i imagine a jar would work just fine...