re: Pumpkin Preserves - This is what I know about the recipe.

What information I have on the pumpkin preserves is that this is still not safe to use unless frozen. This is from Nataional Center For Home Food Preservation.

Pumpkin Preserves
Gelled preserves rely on the natural acidity present in most fruits for safe food preservation. Most fruits have natural acids so resulting jams or jellies can be safely canned in a boiling water bath process. Pumpkin, however, is a low acid vegetable and cannot be safely canned in the boiling water bath process. The USDA and Cooperative Extension System currently do not have any tested recipes for safely canning pumpkin preserves (jams, jellies, conserves, or pumpkin butter). Recipes making these pumpkin products must be stored in the refrigerator or freezer and treated the same as fresh pumpkin. Refer to http://www.homefoodpreservation.com/publications/uga/pumpkin_butter.html for more information.