I canned this year’s batch of pumpkin. That’s 20 future pies, and as you can see, there’s another batch to do up.
Apparently you’re not supposed to can pumpkin in puree form because it’s too dense, and the bugs can hide in it and not get cooked out. You’re supposed to can it in cubes, and puree it later, when it’s pie time. I just learned that. Stuff would never get made into pies though if I had to do that. It takes forever to cook ’em all down, and it’s more convenient to only get the stove splattered up like that once.
I’ve been doing it for years and I’m going to keep doing so, but do not can pumpkin puree. It’s dain-ger-ous!