I haven't made papaya butter, but if you do make it, I would freeze it because papaya is high pH (5.2-6.0) and unless you know with certainty there's enough acid from lime, canning would be a risk.

Carol

Unlike apples, papaya is not an acidic fruit. It isn't even a borderline acidic food. Its pH is 5.20 - 6.00 so quite a bit of acidification is required to make it safe when canning. NCHFP calls for a minimum of 1/4 cup bottled lemon juice (lime would also be safe) to each quart.

Pureeing it prior to canning would seem to further complicate the safety issues because you would be adding both density and heat penetration issues to the mix.

Dave

Carol types faster. :)

Receipe calls for 1/4 cup lime juice.....
Thanks
jean

1/4 c lime juice for how much papaya? And are you using bottled lime juice, not fresh? Not the same thing when it comes to pH.

Not something that should be canned. Agree with Carol - freeze it.

Dave