It’s Pumpkin’s Time to Shine

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– Christine Gelley, Agriculture and Natural Resources Educator, Noble County OSU Extension

The very versatile pumpkin!

Hello, October! It’s so good to see you!

Yes, I am one of those typical people that love the autumn season best compared to the other three. There are so many reasons why. I could go on and on, but I will spare you the full list. At the top though are enjoying a few of my favorite Ohio agricultural commodities that are in their prime. Corn and soybean harvest is starting, and they are huge economic drivers for the state, but it is time for apples and pumpkins to really shine! Ohio is a prominent producer of both. Don’t forget all the other beautiful and tasty squashes that are at perfection in October.

A few things to remember about pumpkins and other squashes:

  • They are incredibly versatile! From savory dinners to sweet desserts to décor for your porch, they are a staple of the season.
  • The time to plan what pumpkins and squash you will grow should happen at least 120 days before harvest. If you find types that you absolutely love and want to grow yourself, record their name and start shopping for varieties that suit your growing conditions to start next growing season.
  • Save your seeds! Pumpkin seeds are a delicious snack when seasoned and roasted. They are also fun to save for planting! Pumpkins and other squashes are insect pollinated and often yield completely different looking offspring the following year. Saving seeds can make for a fun science experiment that is an adventure for kids and adults! Save seeds from fully ripened specimens, wash them until they are free of pulp, submerge them in a 1-part bleach to 10-parts water solution, rinse again, and allow to air dry before storing in a cool and dry place.
  • If you have been growing your own pumpkins and squashes, there are many options for long-term storage. Squashes with a hard rind will last for months if stored in a cool, dry place. They can also be frozen, dried, or canned. If canning, remember that pumpkin and squash are low acid foods that must be pressure canned for safety. Also remember- do not can these vegetables in a pureed state. They should be cubed for canning and can be pureed when ready to use.
  • Be sure to practice safe food preservation practices from start to finish! Consult these fact sheets from Ohio State University Extension for more guidance or consult with your county OSU Extension FCS Educator if you need your canning pressure gauge tested. Printed fact sheets are available by request!