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the great pumpkinOctober 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
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