After canning pumpkin last year, we knew that it had to become a yearly tradition. It is so much easier to store canned pumpkin than it is to have lots of Ziploc bags of pureed pumpkin in the freezer! (My freezer just isn’t big enough!) We also knew that we needed to can more pumpkin this year, since last years’ batch didn’t last us nearly long enough.

Canning 33 pints of pumpkin took us all day (8 1/2 hours), but it was worth all of the effort! We now have enough pumpking to (hopefully!) last us until next December. 🙂

~ Melinda and Carrie ~

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