Pumpkin Care Guide
Selecting Your Pumpkin
- Tough Rind: A good pumpkin should have a firm rind. Test it by trying to puncture the skin with your fingernail. If it’s hard to do so, it’s likely a good pick for curing.
- Sturdy Stem: Choose a pumpkin with a robust stem and always support it by the base when carrying.
Home Care
- Clean Well: Before carving or storing, wash your pumpkin in a mild bleach* solution (1 teaspoon bleach* per gallon of water) to kill any surface bacteria. *if you are eating your pumpkin replace bleach with dish soap
- Dry Thoroughly: After washing, make sure to thoroughly dry your pumpkin to prevent mold growth.
Storage
- Ideal Conditions: Edible pumpkins and winter squashes are best stored in a cool, dark room. Depending on the variety, they can last anywhere from 3 to 11 months.
- Rotation: If you’ve got multiple pumpkins, especially if they’re stacked, rotate them occasionally to ensure they cure evenly.
- Concrete Warning: Avoid placing your pumpkin directly on concrete as it may absorb moisture and rot.
- Cold Weather: Keep your pumpkins away from frost or snow. Bring them indoors when there is a risk of frost.
Carving and Halloween
- Timing: Try not to carve your Jack-o-Lantern more than 3-4 days before Halloween to keep it looking its best.
- Planning: If the Halloween spirit is high, focus on planning costumes before getting to the carving!
Post-Carving Care
- Petroleum Jelly: After carving, apply petroleum jelly to the cut edges to seal in moisture and prolong life.
- Hydration: If your carved pumpkin starts to shrivel, you can revive it by soaking it in a water and bleach solution for up to eight hours.
Use a Fake Candle
- LED Lights: Using an LED light instead of a real candle inside your carved pumpkin can help minimize deterioration due to heat.
Edible Treats
- Seeds: All pumpkin seeds are edible. Rinse them, dry with a paper towel, and roast for a tasty snack.
- Pumpkin Pie: Many varieties are great for eating! Check out our favourite pumpkin pie recipe Pumpkin Pie with Ginger & Gingersnap Crust
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