These days, roasted pumpkins seeds are all the rage. Tasty, full of
anti-oxidants, high in fiber and protein, gourmet shops and health food stores
stock them. Here's an EASY recipe to make them yourself!
Directions for Making Roasted
Pumpkin Seeds
Ingredients and Equipment
pumpkin (see step 1)
a sharp, serrated large knife
Cookie sheet
vegetable oil
salt pepper, general herbs
Recipe and Directions
Step 1 - Clean the seeds
When you are carving your pumpkin, separate the seeds from the
pumpkin flesh and strings. Wash them well (usually putting then in a big bowl of
water and rubbing them between your hands is a fast way to clean them) and let
them drain in a strainer for about 30 minutes, then spread them out on a
baking pan. Now just
use a hair dryer to dry them quickly!
It is also time to start preheating the oven.
Turn it on and set it to 275 F (135 C, for those in Europe)
Step 2 - Spread the seeds on a cookie sheet
and season them
Spread the seeds evenly over a cookie sheet
and lightly baste the seeds with melted butter, margarine, or vegetable
oil. There are many variations. Here are the most popular, in
order or popularity:
Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and
2 teaspoons Worchestershire sauce
Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper,
1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted
butter,
Step 3 - Roast the seeds
Heat them in a 275-degree oven for 10 to 20
minutes until golden brown. DO KEEP AN EYE ON THEM, checking every few
minutes and stir about every 5 minutes. Some ovens run hot and it can be as
little as 10 minutes or as long as 30 minutes to roast them. Sprinkle with salt and serve hot or cold.
For milder flavor, simmer the cleaned seeds for about an hour
in salted water and fry in deep oil. Or mix a tablespoon of oil or margarine to
each cup of nuts and roast them at 250 degrees for 10 - 15 minutes until they're
golden. Sprinkle them with salt.
Complete Water Bath Canner Kit
This is the same type of standard canner that my grandmother
used to make everything from pumpkinauce to jams and jellies to tomato and
spaghetti sauce!. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs,
lid lifting wand, six pint jars with lids and rings, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids!
With the Deluxe Food Strainer/Sauce Maker, you can make
creamy apple sauce and smooth tomato sauce without
having to peel and core! This muli-use strainer forces
food through a stainless steel screen, automatically
separating the juice and pulp from the seeds, shins, and
stems. Perfect for purees, creamed soups, baby foods,
pie filling, juices, jams, and more. Save time, effort,
and money by preparing your own tasty sauces to be used
immediately or boiled for future use. Do bushels with
ease and in a fraction of the time. Includes the
tomato/apple sceen with easy twist on design and
instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/Apple
Screen; as well as the Berry Screen, Pumpkin Screen, and
Grape Spiral. Note
Lids, Rings, Jars, mixes, pectin, etc.
Need lids, rings and replacement jars? Or pectin to make jam,
spaghetti sauce or salsa mix or pickle mixes? Get them all here, and
usually at lower prices than your local store!
When you are carving your pumpkin, separate the seeds from the
pumpkin flesh and strings. Wash them well (usually putting then in a big bowl of
water and rubbing them between your hands is a fast way to clean them) and let
them drain in a strainer for about 30 minutes, then spread them out on a
baking pan. Now just
use a hair dryer to dry them quickly!
Spread the seeds evenly over a cookie sheet
and lightly baste the seeds with melted butter, margarine, or vegetable
oil. There are many variations. Here are the most popular, in
order or popularity: 
Heat them in a 275-degree oven for 10 to 20
minutes until golden brown. DO KEEP AN EYE ON THEM, checking every few
minutes and stir about every 5 minutes. Some ovens run hot and it can be as
little as 10 minutes or as long as 30 minutes to roast them. Sprinkle with salt and serve hot or cold.
