Michigan State University Extension
Preserving Food Safely - 01600161
Harvest pumpkins after the rind is hard enough to resist
puncturing by a thumbnail. Cool weather increases sugar
content and storage life. Avoid bruising and harvest with
the stem on.
Storage should be done after pumpkins have been cured.
Curing is done for 10 to 14 days at temperatures between 80
and 85 degrees Fahrenheit. If no other area is available,
curing may be done near furnace. After curing, store
pumpkins at 50 to 55 degrees Fahrenheit and 70 to 75
percent humidity. Cured pumpkins will keep to 2 to 3
months. Chill injury occurs at temperatures less than 50
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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