Ok... so instead of just canning pumpkin puree I am making pumpkin butter. I started google'ing (or swagbucking) how to can pumpkin puree... It seems that it is not recommended do to a certain bacteria that can grow in Winter Squashes. But the pumpkin butter is less risky because of the horribly ridicioulus amount of sugar you add.
So... my butter is in the crockpot - it has to cook 6 - 8 hours then 1 - 2 more hours... means it is going to be a late night cause that leaves me canning at 10 tonight... oops... should have paid attention to that!
Be back later with reports of the Pumpkin chili!
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