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Spiced Winter Squash Butter
Posted By Suzanne McMinn On September 30, 2011 @ 1:05 am In All Recipes,Freezing,Preserving | No Comments
Combine ingredients in a medium-size saucepan and bring to a boil. Reduce heat, simmer for 30 minutes, stirring every few minutes. Let cool. Spoon into jars and keep refrigerated, or freeze in freezer containers.
NOTE: Home canning pumpkin butter or any mashed winter squash is not recommended. But that doesn’t mean you can’t make it! You can refrigerate it to use within a week or two, or freeze it for longer storage.
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