Harvesting and Storing Pumpkins for a Thanksgiving Weigh-In

For pumpkins that will keep until a late-November competition, proper harvest and curing are essential. Wait until the fruits are uniformly orange and the rind resists thumbnail pressure. Cut them from the vine with a sharp knife, leaving 3–6 inches of stem attached—never carry a pumpkin by its stem.

Wash each fruit in a solution of 1 part chlorine bleach to 10 parts water, then dry thoroughly. Cure in a warm, dry place for 10 days; this hardens the skin, heals minor wounds, and ripens any slightly immature fruit. After curing, store in a cool, dry spot—never on concrete, which wicks moisture and causes rot.