The kids and I carved several pumpkins this year but we waited carve the three pumpkins we grew in our backyard until Halloween since these were the seeds I wanted to save for planting next year. First, I know exactly how these pumpkins were grow, organically and free of any pesticides. Second, I was able to let these pumpkins grow undisturbed until the day I picked the seeds, so the seeds should definitely be mature.
The process is very simple, while getting the “goo” as my 5-year-old would say out of the pumpkin set the seeds aside and add to a colander. Give them a good rinse and remove any orange “goo” that may have snuck in. Pat dry with a towel and let the seeds dry on wax or parchment paper for a couple days. Once they are dry to touch put them layered on a paper sack and let them dry for a few weeks until putting them in homemade seed packets until the are ready for next year.
If you have way too many seeds than you need (I know I do) you can also use the great recipe to roast some of you extra seeds as a snack:
CVG’s Roasted Pumpkin Seeds
- Extra pumpkin seeds
- 1/2 tsp oil
- 1/2 tsp of Worchester sauce
- 1/4 tsp of seasoning salt
Directions: Add ingredients to bowl and mix well. Lay on a single layer on a cookie sheet and bake at 325 for about 25 minutes being sure to flip the seeds after about 10 minutes. Eat as soon as you can without burning your mouth.