This post is a week or two behind the times, but we can now add 10 pints of pumpkin (with another pumpkin to go) to the 12 quarts + 6 pints of applesauce and 12 pints of salsa. Just call us canning wizards! And in case anyone is wondering (because I know you all are), making a pumpkin pie from fresh pumpkin is not as hard as people make it out to be. Time consuming, yes - at least the first time, when you have to actually cook the pumpkin; next time I'll just have to pull a jar out of the freezer - but hard, not at all. And all the pumpkins and tomatoes for the salsa were grown in our garden.