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How to Store Roasted Pumpkin seeds

last year

I have been pretty diligent about saving and parboiling pumpkin and squash seeds this year, looking forward to roasting them for Xmas treats/snacks. I acatually have one sealed container of dried, un-roasted seeds from a year ago. I've just roasted my first batch, and wonder how to best store them. Online, there are very mixed recommendations for storage. Some suggest the seeds, roasted in oil, need to be refridgerated and, even at that, can only be kept for three to five days. Others say they can be kept in air-tight containers at room temp for three months or more. Obviously, I could freeze them until use. But, if I send them home with my kids as snacks, what reccommendations should I give them? Have any of you roasted enough pumpkin seeds to feel comfortable making suggestions re storage conditions and/or length of time?

Martha

Comments (3)

John D Zn6a PIT Pa
last year
I've never roasted pumpkin seeds, but I store them for seeds. It doesn't make sense to me that if you roast them they wouldn't store better than unroasted. When I store for seeds I clean them and dry them on paper towels. If I don't get them clean enough they stick to the towel and if that's the case i store them on a stack with my tomato seeds, not even in a bag or envelope. Just stacked paper towels.
docmommich
Original Author
last year
John,

I completely agree with you. The biggest difference between saving dried seeds vs roasted is in the oil/butter used to roast them. I don't know how long oil takes to get rancid, once cooked. I did move the jars of roasted seeds to our "Michigan basement," which is unheated and temps hang around 50 Farenheit. Not quite refridgerated, but close. I don't anticipate these lasting very long, so it might be a mot point. But, I have quite a collection of seeds stashed away from this years' pumpkins, and I don't ave much to do, currently. So, I was thinking I could try a bunch or recipes to see which I like. But, the seeds will clearly last longer on the shelf, unroasted. Timing is everything.

Martha
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Hmm.... Thought I replied to your follow-up over a week ago, but I must not have hit the "post" button. Thanks for the info on the naked seed pumpkins. Do you know if the pumpkins themselves are also as good for eating as the the pie pumpkins? I'm thinking I'll have to give these a shot either next year or the year after. I actually eat the seeds shell-on and have never had them any other way. I also found buttercup squash at the store. It had good seeds although being fairly dry, they were harder to get out. I ordered most of my veggie seeds yesterday, including a buttercup and kabocha to try this year. Hopefully the kabocha will be smaller than the one I got at the store and have less fibrous shells on the seeds.
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Try it. I've never roasted them then froze, but I don't see why not. Make a batch, pop some of it in the freezer for a few days (eat the rest while waiting....smile). Maybe thaw in the oven to re-crisp??
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joann_fl - That's a good question. I was taking some to a Hallowe'en party but not carving a pumpkin this year, I didn't have any seeds to roast. So I googled roasting pumpkin seeds and that's when I found out all about seeds inside the hulls and pepitas which was all news to me. I did find a recipe about roasting just the seeds and so that's what I did. Here's the recipe if any one is interested. It is really good. If I'm doing the whole seed, shell and all I do the same as everyone else. But for the recipe the whole thing can be used as well. Here is a link that might be useful: Caramalized spicy pumpkin seeds.
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party_music50
last year
When I roast mine, I just keep them in a jar at room temp — but the nice freshly-roasted texture gets lost quickly. I had never heard of soaking or parboiling the seeds in salt water before roasting, so hope that I remember to try it the next time I have a fresh pumpkin!
docmommich thanked party_music50

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