Hello, If I leave the pumpkin in cubes and add the spices, can I safely can this and blend it up when I open the jar? Preserving Method: Freezing Makes about 6 (8 oz) half pint jars This comforting Autumn inspired pumpkin spiced spread is equally delicious on pancakes and waffles as it is on toast and muffins. Spread it between layers of your favorite cake or use it as a healthy substitute in baking. You will need 1 (3 lb) pie pumpkin, peeled, seeded, and cubed or canned pumpkin cubes (about 10 cups) 1 cup apple juice 1/2 cup maple syrup 1-1/2 cups light brown sugar 2 Tbsp lemon juice 1/2 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/2 tsp ground cardamom (optional) 6 (8oz) glass or plastic freezer jars Directions STIR maple syrup, brown sugar, vanilla, cinnamon, nutmeg, ginger, and cardamom in a bowl until well mixed. Set aside. ADD pumpkin, apple and lemon juice to food processor or blender. Blend until smooth, about 30 seconds. Add pumpkin puree to mixture. Stir until well mixed. LADLE pumpkin butter into half pint freezer jars leaving 1/2-inch headspace. SERVE immediately, refrigerate up to three weeks or freeze up to one year.