I am certainly no expert but I do trust the experts, especially the University of Georgia, who seems to be the guru on canning food safely.
It is NOT recommended that any kind of pureed pumpkin be canned! You can read what they have to say about it here.
That is why I either:
- Peel my pumpkin raw, in chunks, par-boil it for a couple of minutes and can it; or
- Cook it, then peel it, scoop it out and freeze it.
You may have canned pumpkin butter or pumpkin pie filling for years and have had no problems but just be aware that it is not recommended as a safe method for canning pumpkin.
I’m truly not trying to tell anyone what to do, or convince you that your method is wrong . . I’m just wanting you to know what the experts recommend.