RE: Quick questions

Chad,
Chris Michalec's method of drying seeds is a good one.
I do something similar only I don't use bleach (as I'm
allergic to it). The room where I do my drying does not
have a heater vent so I suspend the screen between 2 chairs
and run a fan in the room for the first few days of drying.
I keep the room temperature at about 65 to 70 degrees. I
dry the seeds for 3 weeks. Seems to work, I've never had
any mold. I store the dried seeds in the refrigerator 
(or wine cellar) in air tight containers.

George
Napa, CA


-----Original Message-----
From: owner-pumpkins@hort.net [o*@hort.net]On Behalf
Of Kathie Morgan
Sent: Wednesday, September 11, 2002 8:50 PM
To: pumpkins@hort.net
Subject: Quick questions


Chad Morse wrote: Also any tips on preserving the seeds for next year.

Chad, This is what Chris Michalek posted to the list 2 years ago, and I
saved it and used it on the Stucker this year. 
"I wash the seeds off and rinse them several times to get the pumpkin
guts off of them. Then in the final rinse water I add a tablespoon of
bleach. This seems to prevent them from getting moldy as they dry out. I
dry them on an old window screen suspended under a heater vent. This
helps them dry evenly with good air circulation. If I had a food
dehydrator I would use that because you could process more seeds quickly
that way."
Hope it helps!
Kathie

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