Unconventional canners? We need a list of times and produce sucessful

[hoodat]

Pumpkins take longer than any vegetable i'm aware of because they are alkaline. 90 minutes - 10 pounds pressure is the recommendation. Pumpkins are one of the worst offenders for botulism.

 

[ducks4you]

GOOD to know!!
I think I'll just store mine whole in the attic this year.
I have 4 baby boo pumpkins on the vine and two large pumpkin vine varieties that are spreading--wish me luck on my 2010 pumpkin harvest!!

 

[Gram49]

I'll bite - here's mine: tomatoes.
Blanch whole tomatoes and remove skin. In very large pan or dutch oven cook and stir tomatoes. They will break apart, but you don't want complete mush. When hot all the way through ladle into hot prepared pint jars, top with hot lid and ring. Let cool naturally. Jars will seal as they cool. That is it and I don't think I have ever lost any. Since I am at work I cant remember if put any salt in or not. They are good for soups and stews.

 

[dipence71]

I'll bite - here's mine: tomatoes.
Blanch whole tomatoes and remove skin. In very large pan or dutch oven cook and stir tomatoes. They will break apart, but you don't want complete mush. When hot all the way through ladle into hot prepared pint jars, top with hot lid and ring. Let cool naturally. Jars will seal as they cool. That is it and I don't think I have ever lost any. Since I am at work I cant remember if put any salt in or not. They are good for soups and stews.

I think that is how my mom use to do them as well. and we all lived LOL...

 

[ducks4you]

Me, too, when I assembly-line my tomato canning. I use pretty much all of my crock pots, put them on warm, then use my two water-bath canners, until I finish. WHAT a workout!!