How to Cure a Whole Pumpkin

Properly prepared pumpkins have a long shelf life to last throughout the fall and into winter. To ensure your harvested pumpkins remain fresh for as long as possible, the whole fruits must be cured to harden the shell of the pumpkin. Do not confuse curing with storing. The temperature and humidity requirements are different for both stages. Allow for 10 days to cure your pumpkins before putting them away to be stored until use.

Carpet scraps
Portable heater (optional)
Thermometer
Hydrometer

Instructions

- 1
  Place newly harvested pumpkins on carpet scraps in a single layer to protect against bruises.
- 2
  Check the curing facility with a thermometer and hydrometer for a temperature between 80 and 85 degrees Fahrenheit and humidity between 80 and 85 percent. Use a space heater to maintain this temperature, if needed.
- 3
  Cure the pumpkins in these conditions for 10 days.
- 4
  Transfer the cured pumpkins to a cooler, dryer storage facility where the temperature is between 50 and 55 degrees and the humidity is between 50 and 75 percent.
- 5
  Store pumpkins for up to three months before use.

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