"Of course, the thing is, it depends on how you define "safe." That gave me a grin, Zabby. Never even thought of various levels of safe! I understand that canned pumpkin butter turning 'bad' is rare, and sickness or death caused by spoiled product is also a rarity. However... If I follow directions correctly, I do want to know that whatever I'm preparing is not going to make me or my family sick. Guaranteed. I think everyone expects the same. That is at least one reason some of us frequent this site, and probably the same for their site. There is no warning connected to instructions that says anything about a minute possibility of a small percentage of people falling ill after preparing and eating a canned Pumpkin Butter recipe, even when done correctly. Kraft is evidentially quite confident that it is safe. I hit 'reply' to the message I received above... This is the second message I sent: ................................................ Please note that I am NOT displeased with your recipe. It looks to have wonderful flavor and I'd love to be able to make it with confidence. However as I stated, I do have some serious concerns. Not one of the national canning institutes I have found recommend home canning pureed/mashed pumpkin or squash except you, and I can not figure out why. Can you guarantee me and the general public, that it is absolutely safe to make precisely as written on your site? Thank you so much for your time Crystal .............................. The reply back: Thank you for taking the time to visit us at http://www.kraftfoods.com/ and for letting me know about your experience. I know how disappointing it can be when a recipe doesn't turn out properly, and I'm sorry to hear that happened. I can assure you the recipe you received is correct as written. Our Kraft Kitchens Team thoroughly tests all of our recipes before they're published to ensure their accuracy. They may even take the extra step of having other members of the company review the recipes before they issue the final seal of approval. I hope this doesn't discourage you from trying one of the other recipes on our website, as I'm sure you'll find some great new ones that'll soon become family favorites! It was great hearing from you, and I encourage you to browse our website to take advantage of the great online food content that's available 24 hours a day! Kim McMiller Associate Director, Consumer Relations .............................. There ya go. It is safe, yes? But I still can't bring myself to make it. I'm still not understanding the whole picture. I'm not sure she was addressing MY question ...looking me in the eye, so to speak. It is safe in a 10 minute BWB but, NCHFP doesn't have a safe recipe to recommend to use with a pressure canner? Maybe it's not odd that one side won't gamble with my health but the other doesn't even blink. On the other hand, maybe they know more about the preservative powers of sugar and the correct amount to use than other canners do? I don't know.. they won't tell me. I've got to stop rambling on about this. It is so NOT like me ..so I give up. Frozen or canned cubed pumpkin it will be. Crystal

I've made this one for years. I haven't tried it in smaller though. Bourbon Fruit Cake 2 cups chopped walnuts or pecans 1 jar (3-½ oz.) candied red cherries 2 cups of raisins 1 cup of bourbon 1-½ cups butter or margarine, softened 2 cups sugar 1 tsp. vanilla 7 eggs 3-½ cups flour (sift before measuring) 1-½ tsp. baking powder 1 tsp. nutmeg ½ tsp. salt Mix these together. Preheat oven to 350º. Grease and flour a 10" Bundt or tube pan. In large bowl combine nuts, cherries and raisins with ½ cup bourbon. Mix well and let stand at room temperature several hours or overnight. Liquid will be absorbed. In large bowl, beat at medium speed: butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Continue beating for 4 minutes, scrapping sides of bowl. Batter will become thick, fluffy and lighter in color. At low speed gradually beat in flour mixture until smooth. Add to fruit, combine well. Turn into prepared pan. Smooth top with spatula. Bake for 1 hour and 15 minutes or until cake tester comes out clean. Cool in pan on wire rack 20 minutes. Soak cheesecloth in rest of bourbon. Wrap cooled cake in cheesecloth and foil, refrigerate several days to mellow. Will keep for weeks in refrigerate.

Natal, no worries, just regular foil worked! But for anyone using foil in a pinch, I turned the timer on and only let the hot pecans cool on it for about 55 seconds (recipe says 1-2 minute cool down period). I scooped them off with a spatula before they had a chance to start to cool, harden and stick. However, I did just notice that my finished pecans are darker than yours in your photo. So maybe the foil deflected more heat or something & toasted them more? I wondered if I shouldn't reduce the oven time a bit, they were smelling aromatic after about 10 min. They were good, didn't taste burned, but maybe they would've been even better. I bought enough for several batches but before I make more I think I'll get some parchment paper.

and another use for the bourbon.. I love this for basting grilled chicken.. BOURBON BUTTER 6 ounces butter, cut into small pieces 1/4 cup brown sugar 2 tablespoons bourbon 1/2 lemon, juiced 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper While grill is heating, make bourbon butter glaze by melting butter with the other ingredients in a saucepan and boiling over high heat for 2 minutes, stirring constantly.