It’s the time of year for pumpkin carving, pumpkin seed baking and pumpkin pie making. You’ve got everything you need to make an awesome jack-o-lantern…but how do you keep his face from caving in after a few days, giving him that melted look?
After you scoop the guts out of your pumpkin and carve him a delightful face, dip the pumpkin into a large container of bleach and water. Use one teaspoon of bleach per one gallon of water. This will kill bacteria and keep bugs away, thus keeping your pumpkin fresher for a longer period of time. (Not for an eternity. It’s not magic bleach.)
Once you’ve dunked your jack, drain upside down until completely dry. Then get a quart of water and add two tablespoons of vinegar and one teaspoon of lemon juice. Brush this solution on your pumpkin friend and he’ll stay alive longer. Maybe he’ll live to see Halloween night this year!
If you want to bake your pumpkin seeds, try this recipe for Sweet & Spicy Seeds.
1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.