It occurred to me two days after making this that I’d mindlessly water-bath canned the jars simply out of habit. According to the FDA, pumpkin is one of those foods that should never be preserved by canning. Although, in researching recipes, many people pressure can their pumpkin butter and have had no issues. I’m sure this batch is fine but in the trash it goes. The next batch will be refrigerated as is recommended. (Or maybe I’ll pressure can it to see what happens.)
