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Sad-And-Mad
I’ve canned pumpkin for years, followed the ball recipe and processed in my pressure canner for 90 minutes at 10lbs (we’re at sea level)
This time I canned musquée de Provence pumpkins instead of sugar pumpkins and the water got all cloudy. I took it out of the canner and it was still a liquid but after it cooled down it became sort of gelatinous. Why did it do this? Is it still safe?
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Hi u/Sad-And-Mad,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
I’ve canned pumpkin for years, followed the ball recipe and processed in my pressure canner for 90 minutes at 10lbs (we’re at sea level)
This time I canned musquée de Provence pumpkins instead of sugar pumpkins and the water got all cloudy. I took it out of the canner and it was still a liquid but after it cooled down it became sort of gelatinous. Why did it do this? Is it still safe?