the great pumpkin

October means its peak pumpkin time in Ohio. As one of the country’s top pumpkin producing states, growers harvested an estimated 7,400 acres of fresh market pumpkins in 2005, an increase of 1,200 acres from 2004, according to the Ohio Agricultural Statistics Service. Pumpkins are a decorative staple of harvest and Halloween, but they offer more than a pretty face. They also pack a nutritional punch. Pumpkins contain vitamins A and C, some B vitamins, and iron and calcium.

When choosing pumpkins, choose ones with shells that are free from cracks, bruises, or decay and that are firm. Do not use pumpkins that have been exposed to frost. For a selection of pumpkin growers near you, visit the Buying Local Directory.

Here are some additional pumpkin safety facts, from Ohio State University Extension:

Pumpkin pies should be refrigerated after baking. Some markets sell pies at room temperature. These should have a preservative added. If the label does not indicate this, use caution in purchasing. All homemade pumpkin and other custard pies should not be kept at room temperature for more than two hours.

U.S. Department of Agriculture does not recommend the home canning of pumpkin butter or any mashed or pureed pumpkin. If you make pumpkin butter, refrigerate or freeze it instead. The thickness, acidity and water activity of home-canned pumpkin products are critical factors in its safety. Pumpkin is a low acid food capable of supporting the growth of the bacteria that causes botulism.

Storage

• Pumpkins should be scrubbed with a brush to assist in removing any microorganisms that may be present.
• Pumpkins may have an edible wax coating applied to help hold in the moisture.
• Pumpkins should be stored on shelves in single layers so air can circulate around them.
• Pumpkins for long-term storage keep better if they are cured for 10 days at 80 to 85 degrees. If these temperatures are impractical, put the pumpkins and squashes near your furnace to cure them. Curing hardens the rinds and heals surface cuts.
• After curing, store them in a dry place at 55 to 60 degrees. If stored at 50 degrees or below, pumpkins are subject to damage by chilling. At temperatures above 60 degrees, they gradually lose moisture and become stringy.
• Also, do not store pumpkins and squashes in outdoor cellars.

Sources:
Ohio State University Extension Fact Sheet HYG 5530-93, Selecting and Storing Ohio Squash and Pumpkin.
North Dakota State University Extension

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