Making Pumpkin Butter

1. Cut the pumpkin in half. Scoop the seeds from the pumpkin with a spoon. Cut the two halves into 2-inch chunks.

2. Place the chunks in a pot and add enough water to cover. Boil for 20 to 30 minutes, or until the pumpkin is tender and easily pierced by a fork.

3. Drain the pumpkin chunks in a colander. Cut the rind from each chunk with a knife. Mash the pumpkin with a fork or puree it in a food processor.

4. Mix the pumpkin, spices and sugar together in a pot. Stir in the apple cider vinegar.

5. Heat the pumpkin butter over medium heat. Simmer it for 30 minutes.

Canning Method

1. Pour the hot pumpkin butter into sterilized pint jars. Leave 1 inch of space at the top of each jar.

2. Wipe the jar rims clean and set the lid on top. Screw the ring on to hold the lid in place.

3. Bring the water in the canner to a full boil. Set the jars into the canner so they are completely submerged.

4. Boil the jars for 20 minutes. Add 1 minute to the boiling time for each 1,000 feet of altitude at your location.

5. Lift the jars from the canner with jar tongs. Set them on a towel in a draft-free area to cool for 24 to 36 hours. The jar lids "ping" as the button in the center pops down once the jars are completely sealed.