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Preserving Pumpkin Seeds

Scoop the seeds from the pumpkin and without washing spread them out to dry. Pumpkin seeds can be dried at room temperature, in a dehydrator at 115 degrees to 120 degrees Fahrenheit for 1 to 2 hours, or in a warm oven for 3 to 4 hours. Stir them frequently to avoid scorching. When they are dry, separate the fiber from the seeds – try rubbing them between your hands – and, in a colander, rinse thoroughly with water. Dry the seeds on absorbent paper.

If salted pumpkin seeds are desired, dissolve ¼ cup salt in 2 quarts water in a saucepan. Add the seeds; bring to a boil and simmer about 2 hours. Seeds will turn gray. Or salt may be omitted in the cooking water.

Drain the seeds and dry them well on absorbent paper.

In a bowl, mix 2 cups of seeds with 1 or 2 tablespoons of melted butter or oil, and sprinkle with 1 teaspoons of regular, garlic or onion salt. Or experiment with your family’s favorite spice or flavoring.

To roast, spread the seeds in a shallow baking pan in a preheated 250 degree oven and roast, stirring occasionally, until lightly browned and crisp, about 20 to 30 minutes.

Cool and seal in an airtight container for 1 to 2 weeks. For longer storage, the seeds may be frozen.

From the University of California Cooperative Extension's Common Ground Garden Program.