Carol - My point with the steak was simply that the USDA guidelines are supposed to be idiot proof. Since I am not an idiot, your ouija comment notwithstanding, I find myself looking at the USDA guidelines with a healthy degree of skepticism. That isn't to say I'm going to throw them out the window, simply that I'm open to alternatives. Canning with wire bail and Weck style jars is not recommended by the USDA, either - but people in Europe do it all the time - and don't die. If no one ever questions the guidelines how on earth do they ever get revised? Del

There used to be approved canning recipes for pumpkin butter but they were pulled several years ago. When further testing was done, the NCHFP came to realize the water level and pH of pumpkin varied so greatly there was no way to arrive at an assuredly safe processing time for BWB (which is what the recipe called for). Bernardin (the Canadian branch of Ball) retained a more acidified recipe, one with orange juice for a while, but then they pulled that one also. There just is no way to be assured what acidification would result in a safe product and, obviously, over-doing it on acid compromises the flavor as well. Nor can PB be pressure-canned as the same pH and water level issues apply plus it's a dense product that presents the same challenges as plain pumpkin puree, which is also no longer approved. So freezing or refrigeration is your best option. Squash and pumpkin keep well in cold storage and butter can be made in small batches as another alternative. Sorry to be the bearer of bad tidings. Carol

Those strudels do look wonderful. I think pumpkin butter could be used anywhere a spiced pumpkin mixture is called for, so that would include muffins, quick breads, pies, bar cookies, etc. In that way it's almost a homemade "fast food". For example, this recipe would be easy to adapt: Walnut Bread and Pumpkin Butter Ingredients: 1 cup unbleached flour 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sugar 3/4 cups milk 1/4 cup walnut oil 1 large egg 1 Tablespoon lemon juice 1 teaspoon vanilla extract 1/2 cup chopped walnuts Pumpkin butter For Pumpkin Butter: 1/2 cup butter or margarine, softened 1/4 cup sifted powdered sugar 1/2 cup canned pumpkin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Walnut Bread: Combine flours, baking powder, salt and sugar in a large bowl; make a well in center of mixture. Combine milk, oil, egg, lemon juice, and vanilla; stir with a wire whisk until blended. Add to dry ingredients, stirring just until moistened. Stir in walnuts. Spoon batter into a lightly greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove from pan, and let cool completely on wire rack. Serve with pumpkin butter. Pumpkin Butter: Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving. I serve this in a hollowed out mini-pumpkin. Makes: 1-1/4 cups. (www.virtualcities.com) Or this one: Pecan Pumpkin Cranberry Muffins Source: Cooking.com 18 Muffins RECIPE INGREDIENTS 3/4 cup unsalted butter 1 egg 2 egg whites 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup Pecan Pumpkin Butter 1/2 teaspoon pure vanilla extract 2 teaspoons fresh orange juice 3/4 cup dried cranberries 1/4 cup brown sugar RECIPE METHOD Preheat oven to 325 degrees. Grease muffin pans or line with paper inserts. In the bowl of an electric mixer using the paddle attachment, cream butter and brown sugar until light and smooth. Add egg and egg whites and beat to combine. Sift together the flour, baking soda and salt then slowly add to the butter-egg mixture in batches. Scrape down the sides of the mixer bowl, then add the Pecan Pumpkin Butter, vanilla extract, orange juice and dried cranberries and mix to combine. Fill muffin molds 3/4 full. Bake about 25-30 minutes until a skewer inserted into a muffin comes out clean. Remove muffins from pan and cool on wire rack. One easy way to find recipes or ideas is to go to the web sites of companies that make and sell pumpkin butters. They usually have a number of ideas for use of their product. For example Stonewall Kitchen: Pecan Pumpkin Bars Serves: 12-16 Ingredients 2 cups flour 1 1/2 cups sugar 4 Tsp. baking powder 1 Tsp. salt 1 cup buttermilk 1 1/2 Tsp. vanilla 2 sticks melted butter (1 cup) 2 cups pecans 1 jar Stonewall Kitchen Maple Pumpkin Butter Directions Grease a 9"x13" baking pan with shortening. Preheat oven to 325 degrees F. Excluding the Maple Pumpkin Butter, mix all the above ingredients well. Batter will be firm. Spread in prepared pan. Pour Maple Pumpkin Butter over batter. Bake until bubbles have risen to the top and bars feel firm to the touch - 45 minutes. Transfer to a rack to cool. Cool overnight or refrigerate before cutting. Recipe Tips Serve with whipped cream. In the bowl of an electric mixer using the paddle attachment, cream butter and brown sugar until light and smooth. Add egg and egg whites and beat to combine. Sift together the flour, baking soda and salt then slowly add to the butter-egg mixture in batches. Scrape down the sides of the mixer bowl, then add the Pecan Pumpkin Butter, vanilla extract, orange juice and dried cranberries and mix to combine. Fill muffin molds 3/4 full. Bake about 25-30 minutes until a skewer inserted into a muffin comes out clean. Remove muffins from pan and cool on wire rack.

Linked the detailed explanation behind the prohibition below just in case you have not read it. What we have been doing is use the instructions for canning pumpkin in chunks (and yes it is pressure canned) and can them in apple juice instead of water with the sugar and spices added that you would add to pumpkin butter (they are safe to add). Then puree each jar after opening and keep it in the fridge. You can always drain off a bit of the apple juice after opening to get the right pureed consistency. Adding pumpkin to applesauce and then trying to BWB it wouldn't be safe to do IMO as the pH would be reduced. Here is a link that might be useful: NCHFP - Why you can't can pumpkin butter