Finding and using 
locally produced food
Visit our Bookstore

Nesco American Harvest Food Dehydrator

more kitchen wares

Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Elite Gourmet 5 Tray Food Dehydrator EDF1010


For a selection of other dehydrators and assorted kitchen gadgets, visit the Seasonal Chef Culinary Supply Store

More about pumpkins:

Beyond Jack o'Lanterns: Heirloom Pumpkins are Good to Eat

Return to Food Preservation Page

Preserving Pumpkin Seeds

As autumn arrives, pumpkins begin to appear in markets and on local farm stands. Children’s thoughts turn to carving the Jack-O-Lantern, adults think of spicy pumpkin pies. But don’t stop there. The pumpkin seeds can provide a tasty snack and a fun family project.

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 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.

Copyright 1997 Seasonal Chef