Better than store bought

The Raccoons didn't get my Sunflowers while feasting on our Watermelons. . My husband harvested two of our four flowers and we thought we would give it a try to make our own Sunflower seeds.
There's really no mystery in harvesting sunflower seeds, and they make a tasty and healthful snack. Wait until the petals fall and the heads begin to droop. You'll notice the back of the seed heads will begin to turn yellow instead of green.  
Remove the seeds by rubbing your fingers across the flower seeds, or by using a stiff brush.  soak the seeds overnight in a strong salt solution, drain, dry on paper towels until water is soaked up. spread on a shallow baking sheet, and roast at 200F degrees until crisp. The amount of salt depends on your taste. Try 1/3 cup of salt or less to none to a quart of water--if that's not salty enough, add more for your next batch. Depending upon size, your sunflower seeds can take 30 minutes to 3 hours to dry in the oven. Test often by taking a few seeds out of the oven, allowing to cool, and crunching between your teeth. You'll know when they're crispy dry. Store in an airtight container  for up to months or in baggies for quick snacking. 162 cal for 1oz. Tasty, easy, and Healthy for you.