Canning Slow Cooker Pumpkins in the Camper

***UPDATE***

I originally published this blog post in 2012!!  You can still follow this process below, but I HIGHLY recommend the instant pot to cook pumpkins for canning (set to 1 minute on high pressure…but more on that later).

If you are interested in more instructions to can pumpkin (or squash), I have a post in the works for processing winter squash or pumpkins.  Be on the lookout for that soon!

***END OF UPDATE***

After today’s post, you may think I’m a total nut.

And I might actually agree with you.  We are in full transition to RV life and there are quite a few adjustments we’re making to this new way of life.

After I finally figured out how to light my camper oven, I decided it was high time to cook the pumpkins that I harvested from the garden.

My mind has a running to-do list and this was somehow my priority.

By the way – lighting the camper oven was super simple, but sometimes it’s the simple things that trip us all up.

Camper Oven Roasting Pumpkin

It took me several hours to roast just one pumpkin and it got so hot in our camper.

Needless to say, this is a big problem.

BIG

I had pumpkins leftover from my garden.  I wanted to get them taken care of because I have some plans for them, (pumpkin bread, pumpkin pancakes, pumpkin fotato soup, and pumpkin bars.

Since it’s been unseasonably warm, I wanted to avoid the oven, especially with three pumpkins left to cook.

But guess what?!

Cooking pumpkins in the crockpot is a breeze!

Yes, siree bob!

Cooking Pumpkins in the Crockpot

  1. Cut the pumpkin in half.
  2. Scoop out seeds and fibers.
  3. Cut pumpkin up into chunks or slices, (the smaller you cut them, the more you can fit into the crockpot).
  4. Add 1/2 c. water for each pumpkin.
  5. Turn crockpot to high and let cook for 3-4 hours.
  6. Pumpkin is cooked when a fork pierces the skin easily and the “meat” is tender.

Voila!

Cooked pumpkin.

I believe my crockpot is 6-Quarts and I fit 2 1/2 of my pumpkins.  I initially filled my crockpot too full and had to take some out.

It took me two batches but this method is carefree and produces far less heat for the camper.

 

I cut away the skin of mine carefully so I could cube it and can it.  I was able to get 7 pints.  And yes I canned them.

Canning Pumpkin in the Camper?

Pumpkin is only safe to can in a pressure canner and it must be canned as chunks.

 

Suffice it to say, I do not think I’ll be canning much in the camper.

Pumpkin takes 55 minutes for processing in pint jars.  If only I had remembered that BEFORE I had prepped everything for canning.

So you may be wondering, how was canning in the Camper?

Slow & Hot!!

It took a LONG time to get the canner hot enough.  And remember the heat I was complaining about?

Ummm…yeah, we were roasting.  I should have saved the seeds from the pumpkins and just laid them out on the counter. Could have multi-tasked and dried them in the roaster of our camper.

Do any of you full-time RVers can?  Or was that something you gave up?

Mission accomplished on the canning but I may need to admit defeat.  Can’t win them all I suppose.

4 thoughts on “Canning Slow Cooker Pumpkins in the Camper”

  1. Pingback: Pumpkin Bread in an RV Oven vs the Crockpot |

  2. Pingback: Grandma's Pumpkin Bread ~ Oven or Crockpot

  3. Pingback: How to Fully Restore a Vintage Pressure Canner

  4. Pingback: Easy Guide to Preserve Blue Hubbard Squash

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More Interesting Posts

Thank You & Welcome!

Soon you’ll receive a confirmation email 
to your inbox to confirm your subscription.

As a thank you, here is your printable Jam Guide, which includes the best Rhubarb Jam recipe eva-ah!

 

Subscribe

FREE gift for subscribers!

Enter below for access to my FREE printable jam guide that includes my very best rhubarb jam recipe!

 

I hate spam & promise to keep your address safe.
You can easily unsubscribe if you change your mind.