It's more popular than you'd think especially in the last couple years. Last year there were lots if canned things we couldnt find and buying a canner was almost impossible.
THANK YOU!!! I am a firm believer in the old ways! You are a rare and beautiful woman who obviously BRAVES relentless ridicule to prove the old ways are completely safe! You can do this because your recipes are TRIED AND TRUE! Just like mine. Handed down from generation to generation. THEN you risk it all and show us! I have the UTMOST RESPECT FOR YOU and am IMMEDIATELY subscribing and sharing because I too want to keep the traditions alive! THANK YOU AGAIN AND KEEP UP THE GOOD WORK!!!! 💞🙏💞
I just bought an electric digital canner that I can't wait to use. Never ever thought of canning pumpkin but I use it a lot in my homemade doggo treats!! Thank you for this tutorial..you never cease to amaze me for knowing all these old school things that could very well be forever lost if we don't teach the young ones coming up how to do it. And I love your always cheerful ways of tackling home making and motherhood!!
That's my understanding too. The National Center for Home Food preservation recommends canning these diced in water. After its canned I press it through a mesh sieve & it's pureed.
I have also only canned chunks of pumpkin per approved USDA guidelines. The pumpkin purée can contain Clostridium spores even after canning at home. These spores can make you very sick. If I want to do pumpkin purée, I use it immediately or I freeze it.
You are absolutely correct Christine. Home canners do not get hot enough to can pumpkin puree and you should only be canning chunks of pumpkin at home.
I just learned that, like potatoes, the skin of the pumpkin is the most nutritional part. I watched someone use a pressure cooker to "cook down" the pumpkin which only took about 10 minutes and the skin was super soft and they mixed in with the rest. 😊
Guys,do your research before posting comments about unsafe canning methods. Pressure canning like Kim did is absolutely effective in destroying botulism spores. Simply boiling or hot water bathing is not,but pressure canning is a safe method.I would never,however, take the weight off before the pressure goes down naturally, I was always taught that causes the pressure to drop too fast.Always let the pressure drop naturally, then take the weight and lid off.. Good job on the pumpkin,Kim!
Of all the canning I did with my.mother as a teenager, we never canned pumpkin. You made this look so easy! Now I shall look for sugar pumpkins. Thank you. 💗
I never knew about the pie pumpkins! Always wondered why my homemade pumpkin never tasted very good as of course I used the ornamental pumpkins! 🤦 Thanks for the fun video!
USDA does not recommend canning purée pumpkin. I cut mine in chunks and can it that way. Just drain and purée when you want to use. This method meets USDA standards. Also the standard for headspace for pumpkin is 1". This is important as well to ensure a safe product. Happy canning!
@@HelpBeyondChurch1 density is the problem. Apparently can't assure that the internal temperature reaches required temp. Everybody needs to do their orn reserch and proceed with what's best for you.
My mom and I are researching this and I was wondering how long you’ve been doing this and what your results are. We’ve been cooking and freezing our own purée for decades and I should think that a purée that’s been boiled and hot packed and then pressure canned would be completely safe.
I have been hot water bathing for yrs & got a pressure canner this yr. I'm trying various things & methods & researching. What I'm finding is that my grandmother & others canned for yrs w/o pressure canner & we all grew to adulthood w/o getting sick. Also, the Amish can everything in hot water bath w/o issue. I know what usda says, but lately I'm not trusting every word out of any gov organization. If following a time trusted method properly & all precautions are taken as you go, it should be fine. Obviously, never eat food with damaged seal, smell is off, mold growing, etc. Common sense goes a long way in the kitchen as everywhere else. Also, I hate pumpkin but am canning it for my dogs & cats cause really good for them.
@@melissahankins9575 We did it! We baked the pumpkin first- since we can bake hotter than the canner goes- then peeled, puréed, and brought back to a boil. We got packed and put a teaspoon of vinegar in the bottom of each jar to increase the acidity. We just used some to make the pies for Thanksgiving and I loved the texture!
I use Hokkaido pumpkins for that. It is rich in flavour. I do not cook the pumpkin in water but roast them in the oven. With an Hokkaido you can eat the skin so I purée them in a food processor skin on. I will freeze them and don’t can. But cunning can be done in an steaming oven very easily. There are quite common here in germany.
No we don’t. I freeze mine. We do some canning here but not with a pressure cooker. Our system is different. It more like a a big electric pot with water in the bottom. I never used it but my mom and grandma did.
I save the seeds for planting next year and I found if you Google roasting pumpkin seeds you can print out the information on how to roast pumpkin seeds and you could even sell some seeds for a little extra money... Great video thank you for sharing
When they are pressure canned there is a seal that is formed to the jar. They don't need a ring until the seal of the jar is opened for use. The ring can be used to hold the lid in place if needed for something that isn't used all at once likes fruit preserves
Your "flats" are what is sealed to the jar. You take the rings off to ensure that if the seal is broken, it won't seal back down. If the food goes bad the seal will break and the "flat" will move slightly to one side or the other not allowing a reseal. If the ring is left on, the flat can't move so you could essentially have a spoiled jar without knowing. Also if the ring is off, there is no worry of explosion due to pressure of spoilage. Every so often, test the jars by gently lifting them. I do this probably once a month or so.
Hi! Completely off topic but I had to put my little one on formula due to complications. How far apart are your little ones feedings? Trying to get ideas of what formula fed babies usually do. Mine is around 3 and1/2 months.
Hi there! Anywhere from 2 to 4 hours is normal. Depending on how many oz he/she is drinking it may vary. 😁 Callan drinks 5 oz and it varies..sometimes he's hungry 2 hours after a feeding, other times it's 3.5 - 4. Your baby will definitely let ya know if they're hungry😂😂😂
I agree, it's wonderful to see a young person canning. You are an inspiration to other young people, but...canning pureed pumpkin is not safe. Please refer to the USDA and reconsider this video. I don't want to discourage you in any way, but please try to use safe practices. As a you tuber, you are an educator and people will follow your directions without looking further into the safety aspects of canning.
Inquiring minds would LOVE to know where and how you store all of the STUFF? Canners, huge pots, lids, jars, rings, seals, gadgets etc... I would love to try this but my kitchen does not have the space to store all of the stuff. I've been freezing mine but that leads to its own storage problems. Could you do a video on how you store everything you use for canning, pretty please? I may be able to work out a minimal canning kit, if that's even a thing? I'm harvesting my sugar pie pumpkins now.
I have stored my canning things in the garage or basement. Actual canned products also in the basement or garage. Friends have used closets or under beds to store canned goods.
At the end you took the screw on lids off. Why did you do that? My mama always left them on & sit the canned vegetables or fruit to the side to let them seal. That’s why I ask that
Pumpkin isn't acidic enough for a water bath canning process so it won't work safely. Pressure canning is needed. Although I've also been told that pumpkin puree is too thick to can and it's better to can cubed pumpkin instead 🤷♀️ is much rather have pumpkin puree on my shelf.
I have learned that it can be water bathed for 3 hours to get it to the proper temp to heat it through and kill any bacteria. I’ve been learning for the Amish and how they only water bath everything. The times are usually 2.5-3 hours for everything, even meat and purée. But do your own research for Amish canning! 💛
I just realized you live in Wakarusa! We don't live very far from you about 45 minutes West or so. What church do you go to if you don't mind me asking? Do they have a way to listen to the sermons online or call in? We don't have any conservative churches this far west so I'm always looking for good places to listen to.
Not available in my area either... thankfully I stocked up a few years back. I ordered some "American made" forever lids several months ago and STILL don't have them (supply chain breakdown?) Anyway good luck with your lid search.
Just watched another video and the poster said no to canning puree. But here you do just that. HOWEVER... It is important to understand the reasoning. The main problem is the density of the product. If it is dense, then the center does not get to the required temperature. 1. you only canned 1.5 cups instead of almost 2. This is less material to heat up that the center of the mass can actually get hot enough to destroy bot spores. 2. you canned for 60 minutes. I would think that 75 would have been better but you are still posting at this time so obviously you didn't die from bot poisoning. I'm going to try it for 75 with 1.5 cups.
Sorry sweet girl, you cannot can puree pumpkin. It must be chunked. It is a xensity isdue anf yhe heat may not penetrate longvenough. Please CHECK USDA GUIDELINES BEFORE SHARING INFORMATION ON RU-vid TO NOVICE CANNERS
Not enough acidity she didn’t wipe the rims with vinegar this is a very dangerous method of canning I don’t care what temperature you are it can still grow
I am sorry to tell you this after working so hard, but I would toss all that pumpkin into the trash. Home canning purred pumpkin (or any squash) is not safe and can be deadly for anyone that eats it. Pumpkin should only be canned in cubes and purred after you open the jar.
That was my first thought too. Botulism is real y’all!! And to answer another reply, yes you can definitely purée and then freeze. That’s how I preserve mine since canning in chunks uses too many jars/lids than it’s worth.
My butternut squash cubes are more dense than pumpkin purée…she is totally fine and there are many who can pumpkin all around the world. Her kitchen her rules and if you choose not to that is totally fine. I would not throw it all away. You are more likely to be in a car accident then die from home canned food.
Pureed pumpkin is not approved. Nothing pureed should be canned as botulism spores can form since the puree is too dense for the proper temp to be reached and all bacteria destroyed. The only way to can pumpkin is in cubes that have been boiled for two minutes and then hot packed. Also, my All American and other canning mfgrs say there has to be a 10 minute steam, not 7 minutes.
@@Kim_Martin no they aren't. I just hate to see someone die or get sick because they haven't researched the proper and safe way to can. Your kitchen your rules
I have the most recent edition of the USDA canning guides. It does not say that canning purée is not safe. It says “proper processing times for puréed foods have not been determined for home use”. That simply means they have not spent the money to do the extensive testing that has to be done before they can publish instructions. I pressure can pumpkin purée like Kim does and have used it two or even three years later and it kept fine. Think about it. Once you cook it through to boiling hot on the stove top or roast it in a hot oven, any spores should be killed. Then you pressure can it as well. My recipe says to pressure can pints for an hour and quarts for an hour and thirty minutes. That’s a long time under heat and pressure. If you’re really paranoid about botulism, You can always put the purée back in a stock pot and bring it to a boil then simmer another 20 minutes or so. Then hot pack it in hot sterile jars and load into pre-warmed canner. If botulism survives all those steps then it’s some kind of mutant super strain. Lol Keep up the great work Kim! I love your channel and find your sunny attitude and smile so inspiring.
Can you make canned pumpkin puree safely at home? The short answer is no. Canning is not a safe method for preserving mashed pumpkin, pumpkin puree, or pumpkin butter. USDA laboratory testing has not been able to establish a consistent, safe processing time for preserving any type of mashed pumpkin product by canning. Since 1989, the USDA has recommended against canning mashed pumpkin products, even though many older publications offer these instructions. However, you can make home canned pumpkin cubes, as well as canned cubes of any type of hard winter squash. Yields can vary greatly from one variety of squash to another, as well as your preparation and canning skill. Estimate an average of 2¼ pounds squash per quart. Select hard rind varieties of squash, such as acorn, butternut, carnival, kabocha, or sugar pie pumpkins are ideal for home canned pumpkin or winter squash. Spaghetti squash is not suitable for canning since it breaks down and becomes pulpy
@@charlinecooper5239 I actually don’t buy canned pumpkin from the store… I dehydrate pumpkin purée and turn into powder to use that way. I don’t waste it that way.
