Pumpkin Safety
Posted by laurenlovesgoodies on Nov 01, 2010 · Member since Nov 2007 · 2936 posts
Do you think it is safe to use a pumpkin for cooking after it was carved and displayed for 1 day? I can't find anything one way or the other on the internet and I'd really really really not like to get food poisoning.
Crap.... I guess I better play it 'better safe than sorry'. I just found this info:
http://www.uga.edu/nchfp/tips/fall/pumpkins.html
Think Safety
Think safety when planning to preserve pumpkins. Pumpkin is a low acid vegetable and requires special attention to preparation and processing. Use excellent sanitation in handling the fresh or preserved pumpkin. Do not let cut pumpkin sit out at room temperature for more than 2 hours during preparation prior to preserving.
http://examiner.com/food-in-hartford/food-safety-for-a-spooktacular-halloween-a-lesson-on-pumpkins
Using carving pumpkins for canning is also not recommended, not only are they stringy and generally rather bland, the issue of the low acid PH level is also potentially hazardous and can provide a breeding ground for botulism bacteria.
ewwwww. :/ sorry!
Those big pumpkins for carving wouldn't really be good to eat anyway. You want a smaller pie pumpkin.
And canning pumpkin or winter squash is tricky at best. It can't be mashed, only cubed and lightly packed in jars with hot water over the top, then pressure canned forever. I find it much easier to roast my pie pumpkins whole till squooshy, let them cool, then split, scoop the seeds and pack the flesh (creepy) into freezer bags or jars and freeze. The flavor is great, and way less hassle and safer than canning.
I let my kids draw a face or faces on the ones I am baking to sit out over night, no carving needed. Just wash em good before baking.
And canning pumpkin or winter squash is tricky at best. It can't be mashed, only cubed and lightly packed in jars with hot water over the top, then pressure canned forever. I find it much easier to roast my pie pumpkins whole till squooshy, let them cool, then split, scoop the seeds and pack the flesh (creepy) into freezer bags or jars and freeze. The flavor is great, and way less hassle and safer than canning.
I let my kids draw a face or faces on the ones I am baking to sit out over night, no carving needed. Just wash em good before baking.
Not to hijack this thread, but do you pierce the pumpkin first? It won't explode like a potato if you do not pierce it before cooking?
I have never tried to bake one without stabbing it a few times. I didn't do that to the one I baked today, but my daughter had put some of her Mr Potato Head pieces in it so it already had a few small holes. It was fine.
Do you think it is safe to use a pumpkin for cooking after it was carved and displayed for 1 day? I can't find anything one way or the other on the internet and I'd really really really not like to get food poisoning.
We used to cook our jackolanterns all the time, and never once got sick. Of course it was always COLD at halloween, once or twice we even got a little snow.