Tricks of pumpkin-carving trade

By Jennifer Forker, Associated Press
Posted: October 20, 2012

Think you know the latest tricks for carving a creepy pumpkin? The pros continue to push the barriers.

A handful of people become professional pumpkin carvers each fall, specializing in fantastical designs. Among them are Alex Wer, self-styled "Pumpkin Geek," who lives near Sacramento, Calif.; Scott Cummins, a Perryton, Texas, middle-school art teacher; and Marc Evan and Chris Soria, the Maniac Pumpkin Carvers of New York City.

Two tricks of the trade:

Preparing Your Pumpkin. Before carving a face, scrape and clean the inside of the pumpkin. The cleaner you get it, the longer it will last.

Preservation. Once a pumpkin is carved, it begins to deteriorate. Some delay tactics:

When a Jack-o'-lantern is not on display, Wer says, give it a bath. He has had as many as eight pumpkins bobbing overnight in his bathtub.

Preserve cut edges with a lemon juice-water mixture, says the Maniac team, then seal them with vegetable oil or petroleum jelly. Store your carving in the refrigerator or wrap it in plastic wrap and store in a cool place.

And quick, take a photo. It's the "best and most essential way to preserve your creation," says Cummins.

Index by Keyword
|
Index by Date
|
About Philly.com
|
Contact Us
|
Terms of Use & Privacy Statement
|
Copyright 2013