Love pumpkins, can't you tell?
I have already been chewed out by a jam and jelly group on Facebook. I am fully aware of the USDA's warning about canning pumpkin butter. But, I am looking for some brave soul who did what I did. I made pumpkin butter, put it into 4 ounce Ball jars, used my canning pressure cooker. When I removed the jars, I carefully opened one and tested its temperature. It was 240°. I call that temperature safe-to-eat. I ate it, my family devoured it and I'm ready to do it again.
Has anyone tried this? I am proposing that you all run out and do this. Just curious about anyone doing small wee jars and succeeding in producing a safe product.