How To Cut The Top Off A Pumpkin

Without breaking the stem carefully turn the pumpkin upside down. For the top method cut off the lid of the pumpkin at an angle.

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Holding the pumpkin down repeat on the other side of the pumpkin.

How to cut the top off a pumpkin. Using a large spoon scrape out the seeds and fibres. The two halves should only be attached at the stem now. This is all about cutting the squash the whole squash and nothing but the squash.

Simply cut a hole in the bottom of your pumpkin and remove that piece for good. If your pumpkin is a biggie cut into sections you can manage a bit like slicing a pie from top to bottom. Maintain a firm grip with your other hand and keep fingers away from the knife edge when cutting.

That wont work with this technique. If roasting the squash my personal favorite method all-around for both ease in the cutting process and taste in the end you may simply cut each of the squash halves into thirds so. Dont forget to save the seeds so you can make our delicious roasted pumpkin seeds with olive oil and sea salt.

Point the knife inward toward the center of the pumpkin at about a 45-degree angle. Take the knife with your dominant hand and hold the stem of the pumpkin with the other then insert the knife from the top down without crossing your arms. First of all primary and secondary vines should be kept and trimmed to approximately 10 feet from the center of the plant and 10 feet from the primary vine respectively.

Using the bottom method allows you to place the carved pumpkin over a candle or lights. This prevents the top from falling in. This year is different Ive found the perfect pumpkin.

Then the tertiary vines those running off the secondary vines should be pruned away completely. Now when you open the pumpkin by cutting the top off you usually put the top back on when youre all done. You want to cut an opening large enough for you to easily get in and scoop everything out.

You should be able to cut through the split on the bottom. Push straight down through the second crack and split through the bottom of the pumpkin. Cut the top and bottom off the pumpkin to make flat and stable cutting surfaces.

Keep the seeds to be. Save your pumpkin seeds for roasting. Measuring from the main vine make the cut 10-12 feet 3-4 m down the secondary line.

If you cut the bottom off you can get the candle in OK but youre stuck picking up nearly the whole pumpkin each time and it never sits quite right. Once the knife is in move down. With sharp pruning shears cut secondary vines growing from the main vine.

This will keep the lid from falling down into the pumpkin. First protect your hands from the prickly vines and glove up. Try starting from the bottom of the pumpkin instead of the top--Thumbnail courtesy.

Use your sharpest chefs knife to cut the fresh pumpkin. Most of the guts will be pulled out with it so youll only have to give your pumpkin a quick scrape on the inside. The size of your slices will depend on your end goal.

If you cut the top off in the traditional manner you end up with singed hand hairs at best when attempting to placelight a candle. Finally trim away any diseased or damaged vines from the plant. It may be hard to cut off the area around the divet on the bottom of the pumpkin like a punt in the bottom of a wine bottle but you can easily cut that off in a later step so just ignore it for now.

Take your large carving pumpkin and cut off the top about 5cm down from the stalk with a serrated knife. Once you cut the back off youre done with that piece of the pumpkin and you can get rid of it. Cut along the line using the boning knife.

Remove the lid from the pumpkin and cut or scrape away any pulp that is hanging from it.

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