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Drying Sunflower, Pumpkin and Popcorn Seeds

Marilyn Herman

Seeds from sunflowers and pumpkins, as well as popcorn can be dried and preserved for later use. For best results follow these drying directions.

PUMPKIN SEEDS

1. Remove seeds from inside the pumpkin tissue. Wash seeds.
2. Air dry before roasting.
3. Mix on cup seeds with two teaspoons vegetable oil and one teaspoon salt.
4. Dry using one of the these methods:
1. Dehydrate  at 115 to 120 degrees F for 1 to 2 hours
2. Roast in a preheated oven at 250 degrees F for 10 – 15 minutes.
3. Microwave 10 – 12 minutes, stirring occasionally.

SUNFLOWER SEEDS

1. Place a single layer of raw seeds (removed form shell) on a cookie sheet.
2. Roast at 300 degrees F for 30 – 40 minutes. Sir occasionally.
3. Remove from oven.
4. Salt to taste.
5. Store in covered containers.

For salted in the shell sunflower seeds, cover seeds with slated water in two quarts of water and ¼ to ½ cup salt. Soak overnight or bring to boil and simmer for 2 hours. Drain and dry seeds according to above directions.

POPCORN

Popcorn needs to be harvested when the kernels are hard and husks are completely dry. Shell kernels from ear when completely dried. Store popcorn in airtight containers in the refrigerator, or better yet, in the freezer. After about 30 months at refrigerator temperature, the popping volume begins to decrease. In room-temperature storage, the popcorn will lose its popping quality in 3-6 months.