Just happen to have these instructions sitting by the computer to try myself. They came from the extension office so it should be reliable :) Roasting Hulled Pumpkin, Squasah or Sunflower seeds To hull seeds in quantity, first break them up with a rolling pin, then drop the seeds and hulls into a large container filled with water. Stir vigorously to bring all kernels in contact with the water and to break the surface tension. The kernals will sink to the bottom, the shells will remain floating. After the seeds have dried they may be roasted in a frying pan at low heat or toasted in a shallow pan in the oven at 325º Mix: 1 cup seeds 2 teaspoons vegetable oil Heat stirring frequently to prevent scorching. the time required will be from 2-6 minutes, depending on the dryness of the seeds.

hey thanks for that tip, i'm having this same issue. i have been collecting them and then some of them will be nice dark tan, and some will be too white. well getting the hang of it, but totally i keep missing them, go back and they are already popped, waiting too long. i was just reading that some people put bags over them to catch them. like those gift bags that are mesh like. this is worth a try, i am thinking about a piece of fabric, cardboard or even a small temp piece of plastic underneath them to catch the seeds when they spit them out. they sure do go from under ripe to gone very quickly.. the harvest i have been getting end up being mostly done seeds an some white ones. the seeds are way to small to sort out the immature ones...ahhh i will get the hang of it. trial and error....is basically how i got better at gardening, so experimenting =) here. i'll keep in mind they look up and face skyward before they totally pop =) i think this will help.

This depends on the species. Some seeds, especially from Alpine plants, do not survive dry storage and need to be stored moist in a plastic bag of damp sand or vermiculite, or sown immediately. Some seeds can be dry-stored but lose viability quickly; such seeds will last longer if refrigerated and are best if sown within six months of harvest. Some seeds have been known to survive dry storage for thousands of years. Once again, you can post questions about specific seeds to the Growing From Seed forum. The seed of *most* flowering plants stays viable longest if dried before being stored. Once seed has ripened and at least begun to dry on the parent plant, it should be harvested and placed in a cool, dry, shaded location with good air circulation to complete the process slowly. Be patient; some seeds may need up to six weeks to dry thoroughly. Too much heat can cause seeds to dry too quickly, dessicate, and die. Once the seeds have ceased any changes in appearance (some seeds will darken, shrivel, etc. during the drying process), they can be safely stored for later use.

Moisture and heat are the main enemies of viable seed -- strong sunlight is inadvisable, too. Seed can be safely stored in airtight, well-sealed containers, either glass or plastic, with silica gel packets (available at many craft stores) to absorb excess moisture that may cause seeds to either mold or germinate prematurely. A few grains of dry rice or some powdered milk wrapped in a tissue can also help to absorb moisture. As a general rule, temperatures around 40F work well for maintaining long term seed viability, making a refrigerator the ideal storage facility. However, if you do store seeds in a refrigerator, do not keep them in the same compartment with fruits and vegetables. Some fruits (apples, for example) give off a chemical as they ripen that will inhibit the germination of many species of seed. Alternately, many seeds store quite well in any cool, dry, and dark location. Although some seeds require exposure to cold temperatures for a period of time in order to break dormancy, many others will not survive prolonged freezing, making a freezer a risky storage facility. Be certain to mark any containers with basic information about the seeds: species, and when and where it was collected.