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- Harvest pumpkins immediately after the first frost.
- Cut the fruits from the vine with either a sharp knife or garden pruners.
- Make the cut 1" from the fruit or for jack o' lanterns leave a 4" - 5" long piece of stem
for a nice handle.
- Allow fruits to cure, either in the field or in a well ventilated place for a few weeks.
- Store in a cool well ventilated place that remains above freezing all winter long.
- To cook pumpkins halve the fruit, place it in the oven at a low temperature setting, and
cook until skin is thin and meat is soft.
- Remove skin and put meat through a food processor.
- Strain the processed pulp and either can or freeze.
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