AnswerLine • Iowa State University Extension and Outreach

Tips for Success with DIY Caramel Apples

October 18, 2022 Marlene Geiger

There is no substitute for the thrill and challenge of eating a caramel apple—biting through the sweet, sticky caramel into a tart crisp apple while sweet, sticky juice runs down your chin. Oh, the memories!

While the memories are sweet, the potential for a foodborne illness from caramel apples is real. Caramel apples should either be eaten freshly made or refrigerated. Once punctured with a stick, caramel apples can become a breeding ground for Listeria monocytogenes, a harmful bacteria, if left at room temperature for prolonged time. When the stick is inserted into the apple, a bit of apple juice tends to leak out and that moisture, trapped under the caramel layer, creates an environment that aids the growth of Listeria which is naturally present on the apple’s surface. If caramel apples are purchased at the store, farmer’s market, carnivals, or even presented at a party, make sure that they have been refrigerated.

The best way to safely enjoy caramel apples is to make them fresh. While DIY caramel apples may be intimidating, it really is quite easy and a fun family or party activity.

Tips to craft your very own caramel apples

Choose Apples. Any apple variety will work as long as it is crisp. Smaller apples give a better ratio of caramel to apple. Apples should have a flat bottom so that they sit upright.

Do All Prep Work in Advance. Have apples and all needed equipment ready and at hand. If you are going to decorate the apple with candy, nuts, sprinkles or anything else, make sure all is ready to go before you dip.

Remove Wax. Wax must be removed from the surface of the apple skin to allow the caramel to adhere to the apple. This can be done by dipping in boiling water for 3-5 seconds and wiping with a paper towel or scrubbing the apple with vinegar (white or apple cider) or lemon juice and baking soda. In addition to removing wax, vinegar also help remove pesticides and bacteria. Another option is to wash the apple and lightly sand with fine sandpaper. Whichever method is used, be sure not to puncture the skin.

Thoroughly Dry and Chill the Apples. Any moisture on the skin will cause the caramel to bubble and stick poorly to the apple. Chilling the apples for about 30 minutes will help the caramel set quicker and keep it from running off.

Insert Sticks. Use candy or popsicle sticks and insert them directly through the center (stem end) of the apple straight down about half to two-thirds way into the apple. Be sure to dab away any juice that may seep out when inserting the sticks. The presence of moisture will keep the caramel from adhering to the apple.

Use a Good Recipe. Recipes can be as simple as two or three ingredients added to a bag of purchased wrapped caramels or a recipe made with all pantry ingredients from a trusted source. Regardless, follow the recipe carefully. If making from scratch, be sure to use a deep and thick saucepan with straight sides and a good candy thermometer. For additional tips on making caramel, visit Success with Caramel.

Carefully Prepare Caramel. The temperature of the caramel is really important. Whether making caramel from a recipe or melting caramels, you will want to cool the caramel to about 190 degrees before dipping. If you dip the apples as soon as the caramel is made, it will slide off or form a thin layer instead of a nice, thick caramel layer. The caramel will be the right temperature to set up properly on the apple if you maintain your caramel temperature in the 180°-190° range, stirring sparingly to minimize air bubbles. Some like to put the melted caramel mixture in a slow cooker on the low setting to maintain this temperature. Caramel that gets too hot will lose the proper consistency, becoming too firm and crunchy to dip.

Dip – Scoop, Twist, Drip, Flip. Set your apple in the caramel, scoop the caramel up onto the apple twisting the apple slowly with the stick while continuing to scoop the caramel onto the apple. Raise the apple and let the excess drip off. Scrape the bottom, flip the apple over and count to 20. Set the apple on a parchment paper lined baking sheet and let cool. If you get a caramel foot, fold it under the apple or cut it off. Sliding the apples into the refrigerator after dipping will help set the caramel and prevent the caramel from sliding off.

Decorate (if desired). Roll, sprinkle or drizzle the caramel apples with any desired decorations once the caramel has cooled but is still tacky. If the decorations will not stick, the caramel may have set up too quickly. By carefully holding the coated apple over a saucepan of boiling water, the steam will soften the caramel enough so the toppings will stick. After decorating, return the apple to the parchment paper to continue cooling. Dipping the caramel coated apples in chocolate is another option. Be creative. Taste of Home has some fun ideas if you want to go beyond chopped peanuts and sprinkles. Be careful not to overload the apples with too many toppings as the caramel may become too heavy and slide off. For gift giving, wrap the apples in a cellophane or plastic bag.

Enjoy and/or Store Safely. To enjoy immediately, let the caramel set about 45 minutes. If the treats are not consumed right away, they should be refrigerated. This will prolong freshness, slow oxidation, and slow the growth of bacteria. If the apples are refrigerated, remove them from the fridge about 45 minutes before eating to allow the caramel to soften. The coated apples will keep 2 weeks in the refrigerator.

After creating your very own caramel apple personalized with assorted decorations or not, waiting for the caramel to set is the hard part. Maybe, there will be no need to refrigerate!

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References:

Allen, Lauren. (2020, October 10). How to Make Perfect Caramel Apples. Taste Better from Scratch. https://tastesbetterfromscratch.com/caramel-apples/

Anita. (2014, October 10). 10 Tips for Perfect Caramel Apples. Eat, Think, & Be Merry. http://eatthinkbemerry.com/2014/10/10-steps-perfect-caramel-apples/

Brazier, Yvette. (2015, October 17). Dangers of Listeria in Caramel Apples. Medical News Today. https://www.medicalnewstoday.com/articles/301091

Geiger, M.R. (2021, October 26). Success with Caramel. AnswerLine Blog. https://blogs.extension.iastate.edu/answerline/2021/10/26/success-with-caramel/

Glass, Kathleen A., Golden, Max C., Wanless, Brandon J., Bedale, Wendy, and Czuprynski, Charles. (2015, October 13). Growth of Listeria monocytogenes within a Caramel-Coated Apple Microenvironment. ASM Journals, Vol. 6, No. 5. https://journals.asm.org/doi/full/10.1128/mBio.01232-15

Habermehl, Lauren. (2022, August 20). How to Make Traditional Caramel Apples. Taste of Home. https://www.tasteofhome.com/article/how-to-make-caramel-apples/

McKenny, Sally. (2019, October 1). Homemade Caramel Apples. Sally’s Baking Addiction. https://sallysbakingaddiction.com/homemade-caramel-apples/

Rachel. (2022, September 27). Tips for Perfect Homemade Caramel Apples. Adventures of a DIY Mom. https://www.adventuresofadiymom.com/2012/10/caramel-apples.html

Steed, Marcia. (2016, September 29). Storing Caramel Apples. AnswerLine Blog. https://blogs.extension.iastate.edu/answerline/2016/09/29/storing-caramel-apples/

Updated 9-14-2023 mg

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

September 14, 2023

Child Development, Fall, Family Time, Food Preparation, Food Safety Caramel apples, listeria

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Success with Caramel

October 26, 2021 Marlene Geiger 1 Comment

Nothing says ‘fall’ more than the smell and taste of caramel—caramel corn, caramel sauce, caramel apples, caramel candy, caramel rolls . . . .

The ingredients for nearly any kind of caramel are a combination of sugar, cream, butter, and often corn syrup. Other ingredients can be added for flavor. The brown color comes from a reaction between the sugar and the protein in the cream known as the Mailard reaction, named after the French scientist who discovered it. The only difference in the kind of caramel one is making is the recipe for the desired outcome. For example, caramel sauce is not suitable for caramel apples and the caramel for apples is not suitable for caramel corn.

All caramel recipes start by caramelizing the sugar. Caramelization is what happens to pure sugar when it reaches 338⁰F; at this temperature, it melts and starts to turn brown. While sugar caramelizes, it can also crystalize. Sugar is a crystal in its natural state and has an affinity to return to that form whenever given a chance. Even when melted, sugar molecules like to form into groups or crystals. All they need is a party starter like an undissolved sugar crystal on the side of pan as a nucleus to draw other molecules of sugar towards it, re-forming crystals. Because of this, attention to details when making caramel is important but doesn’t need to be intimidating.

8 Tips for Successfully Making any Form of Caramel

1) First and foremost, follow the recipes exactly using the exact ingredients and proportions. Sugar is usually white or brown; don’t interchange unless the recipe suggests so. When a recipes requires heavy cream, this means cream with approximately 36% milk fat. Other recipes may use whipping cream, light cream, evaporated milk or a milk alternative. Butter may be either salted or unsalted; by using unsalted, one is better able to control the salt if a “salted caramel” is desired. Crystallization is an issue with caramel. Sugar is sucrose; sucrose molecules like to pile up on one another resulting in grainy caramel. The most common precaution to prevent crystallization in recipes for caramel is to add an invert sugar to make it hard for the sucrose to congregate. Corn syrup is an invert sugar and acts as an “interfering agent” in candy or candy-like recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing. Honey is also an invert sugar and can be substituted for corn syrup. Adding an acid like lemon juice is another way to prevent sucrose from crystallizing. The cream and butter also act as “interfering agents” as the milk proteins in both help to prevent crystal formation. Ingredients such as vanilla, flavorings, salt, and nuts (or baking soda for caramel corn) are all added at the end.

2) Don’t step away from the stove. Caramel is quick to burn and very easy to ruin in only a matter of seconds. Have all ingredients ready and accessible. Multitasking is not advised.

3) When required, use an accurate candy thermometer. A candy thermometer is a foolproof way to make sure the hot sugar reaches the right temperature for the desired outcome without fear of burning it. The candy thermometer should not touch the bottom of the pan.

4) Unless stated otherwise, medium heat is best. Resist the urge to increase the temperature to quicken the process as this can result in a scorched flavor and grainy texture. Patience is key.

5) Use a thick, heavy bottom pot to maintain an even heat and consistent temperature throughout the cooking process.

6) Stir at a consistent speed when the recipe says to stir and stop stirring when the recipe says otherwise. Initial stirring is necessary to dissolve the crystal structure of the sugar. When the mixture reaches a point where stirring is no longer required, stop as additional stirring or other agitation is one of the many factors that can encourage the fructose and glucose molecules in the syrup to rejoin and form sucrose crystals.

7) Use a wet pastry brush to remove or wipe down any sugar crystals that may be clinging to the side of the cooking pan to prevent a “seed crystal” of sugar from falling into the sugar mixture and encouraging recrystallization.

8) Have everything ready to go prior to starting the caramel—containers to put the sauce in; apples washed, destemmed, and stick added; greased pan for candy; popcorn popped, etc. (Caramel for caramel apples can be held in a slow cooker on low after preparing on the stove as instructed to give time for dipping. Give it a gentle stir every 10 minutes to ensure the butter doesn’t separate.)

Last, but not the least, any caramel product made with dairy (cream, etc) must be refrigerated to prevent spoilage or food related illnesses. Additionally, caramel apples should be refrigerated to prevent Listeria contamination. “caramel has a low amount of water and apples are acidic so neither are normally breeding grounds for Listeria, but piercing an apple with a dipping stick causes a bit of apple juice to leak out and become trapped under a layer of caramel. This creates an environment that aids the growth of Listeria already present on the apple’s surface. Listeria growth occurs more quickly when a caramel apple is stored at room temperature compared to refrigeration. Caramel apples should stay fresh up to one week if refrigerated.” [1]

Air and humidity are caramel foes; air dries it out and humidity causes it to become sticky so storing in air-tight containers is advised. Caramel sauce will keep in the refrigerator for 2 to 3 weeks but will harden slightly. Simply warm the caramel sauce in the microwave to make it smooth again. It can also be frozen for up to three months in an airtight plastic storage container. When ready to drizzle it again, remove it from the freezer, allow it to thaw at room temperature and warm if necessary. Caramel candy can also be stored in the freezer for up to one year as long as the individual candies are properly wrapped to prevent drying out. Allow at least one hour for thawing before enjoying.

Are you ready to try making something caramel? Just writing this blog has made me drool!

Marlene Geiger

November 9, 2021

Fall, Food Preparation Caramel

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Preserve Pumpkin and Squash Safely

October 5, 2021 Marlene Geiger 4 Comments

Pumpkins offer far more than a door-stop at Halloween. Fall is the prime time to find and use sugar or pie pumpkins along with some winter squash varieties for cooking, baking, and preserving. The pumpkin puree purchased in a can at the store is actually made from a squash that’s less a “pumpkin” and more of a butternut squash in both flavor and texture. It turns out, if you truly want the best pumpkin puree, don’t use an actual pumpkin. The best “pumpkin” flavor comes from firm-fleshed winter squash varieties like Kabocha, Red Kuri, Butternut, New England Cheese Pumpkin, and pie/sugar pumpkin. Avoid large jack-o-lantern varieties which are bred for size rather than flavor.

However, think safety when preparing or preserving pumpkins or squash. Pumpkins/winter squash are low acid vegetables and require special attention to preparation and processing. Use excellent sanitation in handling the fresh pumpkin/squash flesh. Do not let cut or cooked pumpkin/squash sit out at room temperature for more than 2 hours during preparation or prior to preserving.

Freezing Pumpkins and Winter Squash

Freezing is the easiest way to preserve pumpkin and winter squash and yields the best quality product. Select full-colored mature pumpkin/squash with fine texture (not stringy or dry). Simply wash the pumpkin/squash, remove the seeds and cut it into cooking-sized pieces. Pumpkin/squash can be cooked in boiling water or pressure cooker, steamed, or baked in the oven with or without the rind removed. Cook, steam or bake the pumpkin/squash until it is soft, remove the pulp from the rind and mash for baking; cubes can also be frozen if desired. Cool the pumpkin/squash as quickly as possible. Package the puree in freezer containers sized for future use (2 cups of puree equals one can of pumpkin) leaving headspace and freeze. Remember to thaw the pumpkin in the refrigerator when ready to use.

What if the pumpkin/squash is too hard to get a knife through? Smaller whole pumpkins/squash can be prepared in the oven or pressure cooker with no cutting required. Poke the vegetable with a knife to create steam vents. Bake or cook until tender; remove seeds and flesh, mash or puree. Another option is to use the microwave to soften the vegetable. Begin by poking some steam holes in the vegetable. Microwave for a few minutes until there is some give when pushed on. Cool briefly, cut in half, remove seeds, and microwave, cut side down, until tender. Lastly, the oven is an option. Place the vegetable on a baking sheet and roast until there is some give when poked. Remove from the oven, cool briefly, cut in half, scoop out the seeds, and continue baking cut side down until tender. Once the vegetable is tender, cool briefly to handle safely. Scrap out the flesh, mash or puree.

Canning Pumpkins and Winter Squash

If you prefer to preserve pumpkin/squash for shelf storage, it must be canned with pressure and only safely canned in cubes. Canning pumpkin butter* or mashed or pureed pumpkin/squash is NOT recommended. To pressure can cubed pumpkin/squash, first wash the pumpkin/squash and remove its seeds. Next, cut the pumpkin/squash into 1-inch wide slices, then peel and cut the flesh into 1-inch cubes. Blanch the cubes in boiling water for 2 minutes. Fill the canning jars with the cubes, and cover them with the hot cooking liquid leaving 1 inch of headspace. Process at 11 pounds of pressure with a dial-gauge canner. For altitudes below 2000 feet, process pints for 55 minutes and quarts for 90 minutes. For a weighted gauge canner, process at 10 pounds of pressure at altitudes below 1000 feet and at 15 pounds of pressure above 1000 feet. Process pints for 55 minutes and quarts for 90 minutes.

Canned pumpkin/squash can be used for side dishes, casseroles and soups. It can also be used for pies and baking by pureeing at the time of use; however, it does not work as well for pie as frozen.

Skip the grocery-store can of pumpkin puree and instead make your own. It will be perfect for all your fall baking and cooking needs.

* Pumpkin Preserves. Gelled preserves rely on the natural acidity present in most fruits for safe food preservation. Most fruits have natural acids so resulting jams or jellies can be safely canned in a boiling water bath process. Pumpkin, however, is a low acid vegetable and cannot be safely canned in the boiling water bath process. A jam or sweetened preserve would have to have enough sugar and/or added acid to be treated safely without concerns about botulism. A certain acidity level is also required to cause the pectin molecule to form a gel structure. At the present time, the USDA nor National Center for Home Food Preservation have any tested recipes to recommend for safely canning pumpkin preserves (jams, jellies, conserves, or pumpkin butter) and storing them at room temperature. These pumpkin products must be stored in the refrigerator or freezer and treated the same as fresh pumpkin.
Source: National Center for Home Food Preservation. 2015. “Home-Preserving Pumpkins.” https://nchfp.uga.edu/tips/fall/pumpkins.html.

Marlene Geiger

October 4, 2021

Fall, Food Preservation, Food Safety Preserving Pumpkin/Squash

4 Comments

Embracing Fall with Cherished Family Recipes

October 20, 2020 Marlene Geiger

We are living in an abnormal year! The year of 2020 has brought many challenges to our lives in ways we could not have predicted as we celebrated 2019 and welcomed 2020—how we do our jobs, our children’s schooling, connecting with family, socializing with friends, celebrating special events, shopping, and just about everything else.

Sometimes in the midst of turmoil, we need to be reminded of the constants in our lives. The cycle of changing seasons being one; it’s something we can always depend on. In a normal year, there was something special about the return of routine in the fall. The end of summer might have meant a new calendar charting everyone’s school and extra-curricular activities, practice times, meeting new teachers and launching into a new academic year. For others, fall might have been a time of looking forward to reconnecting with coworkers and friends after being away or in-and-out over the summer. Fall also meant the return of football games, tailgates, visits to the pumpkin patch, carnivals, and that long-planned fall trip. Whatever fall meant in the past, COVID-19 might have changed those ‘looked forward to’ expectations.

Coming home, wherever that may be, at the end of day is another constant. It’s where we rest, relax, and recharge to be ready for whatever the next day holds. For some reason, coming home in the fall conjures up memories and smells of the past–pot roast in the oven or chili on the stove.

My AnswerLine co-workers and I are each sharing a cherished recipe handed down from our mothers or grandmothers that bring happy fall memories to mind. We hope that they will help you recall a favorite fall memory or smell to make your fall routine seem ‘normal’ and remind you that having constants in our lives gives us the fortitude for whatever unknowns the season my hold. May your fall be a time to carry on traditions as much as possible while embracing new adventures.

Memories from Marcia Steed
The comfort food that I fondly recall from my mom’s kitchen in the fall was chili. We were a busy household but always had supper together as a family. Chili was a ‘go to’ as it could be prepared ahead and would be ready for us whenever we gathered for supper. My mom would have used the
Chili Con Carne recipe from the traditional red-checkered
Better Homes and Gardens Cookbook.

Chili Con Carne
1 pound ground beef
1 cup chopped onion
3/4 cup chopped green pepper
1 1-pound can (2 cups tomatoes, broken up
1 1-pound can (2 cups) dark red kidney beans, drained
1 8-ounce can tomato sauce
1 teaspoon salt
1 to 2 teaspoons chili powder
1 bay leaf

In heavy skillet, cook meat, onion, and green pepper till meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Makes 4 servings.

Memories from Marlene Geiger
A memory that always comes back to me in the fall is the smell of Mom’s apple butter wafting in the air as I neared by childhood home after school. Apple Butter was made almost annually from the apples in the family orchard and served on toast for breakfast. The recipe is taken from the tattered pages of my mother’s handwritten cookbook in a 1940s spiral notebook. Likely the recipe is my grandmother’s. The apple butter was made in a large enamel roasting pan, the same pan used to roast a turkey. The recipe is non-specific, typical of an old recipe. Today, I make apple butter in my electric programmable pressure cooker using a tested recipe.

Apple Butter
Pare, core, and dice 15 cups apples to fill roasting pan. Add 12 cups sugar, and one teaspoon cinnamon, cloves, and nutmeg. Bake until apples are tender and thick. Mash apples if needed.

Memories from Beth Marrs
A family favorite is the chocolate chip cookie recipe that my mom made for my sister and I. It is the perfect cookie that is soft and delicious. These cookies were favorites of all of my kids’ teammates, too, as I would make multiple batches of cookies to take along to all their fall activities. I am thrilled to now be making them with my grandsons who are 2 and 4!

Chocolate Chip Pudding Cookies
1 cup butter or margarine
¾ cup brown sugar
¼ cup sugar
1 (3.4 oz.) package instant vanilla pudding mix
1 teaspoon vanilla
2 large eggs
1 teaspoon baking soda
2 ¼ cup flour
1 package chocolate chips

Cream butter and sugars. Add pudding mix, vanilla and eggs and mix until creamy. Slowly add the baking soda and flour and mix until combined. Stir in chocolate chips. I use a medium cookie scoop to make them all the same size and shape and place them on a cookie sheet. Bake 375 degrees for 8-10 minutes. They will be light brown. Do not overbake.

Memories from Carol Van Waardhuizen
I remember fall as a time when I converted my FCS high school students into “homemade soup lovers.” To accomplish our knife skills objectives, we used potato peelers, chef’s knives and paring knives to prep our freshly harvested vegetables. Lastly, they learned of the versatility of a basic potato soup by adding cooked ham cubes, bacon bits, or grated cheeses. They couldn’t believe the goodness of a thick soup that they had created themselves.

Potato Soup
4 potatoes, washed, peeled and diced
2 carrots, washed, peeled and sliced
2 ½ cups of water
1 T. and 1 t. chicken soup base (or vegetarian)
3 T. butter or margarine
½ large onion, chopped
2 T. flour
2 cups milk
Ground pepper to taste
½ t. salt
2 t. dried parsley
1/8 t. dried thyme or other seasonings to taste

In a stockpot or Dutch oven, heat water while preparing vegetables.  Add potatoes, carrots and chicken soup base to the boiling water.  Return to a boil and cook until the potatoes are tender (about 10 minutes if the cubes are about 1” or smaller).  Some of the water will boil down, but don’t let it dry up.
While potatoes and carrots are cooking, melt butter in a skillet and add onions. Sauté onions until they are translucent.  Over medium heat, add the flour to the cooked onions to make a (roux) paste and then cook 1 minute, to cook the flour starch.  Gradually add the milk.  Stir well with a wooden spoon. Cook over low heat, stirring constantly until the white sauce has thickened.
Add the onion and white sauce mixture to the cooked potatoes and carrot mixture and stir well.  Stir in the seasonings and heat thoroughly.  You can garnish with grated cheese, bacon bits, ham cubes or other items to your preference.

Marlene Geiger

October 20, 2020

Fall, Family Time, Food Preparation, recipes

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Moving Plants Indoors

October 13, 2020 Marlene Geiger

With nighttime and daytime temperatures dropping and hard frosts in the near future, it is time for me to turn my attention to bringing in and acclimating my vacationing tender houseplants, tropicals, and geraniums. Most experts recommend transitioning plants from their present light conditions to lower light conditions over a period of several days when temperatures drop below 50-60 degrees. Like most years, I am already too late to give them the proper transitioning period so I will expect some yellowing and leaf dropping as they adapt to indoor light conditions. I am fortunate to have several south-facing windows for wintering which helps give them as much light as possible.

As mentioned, I am already late in getting this project done and I do tend to put it off as long as possible. I so hate to give up the lovely potted plants and arrangements on my patio as it means a time for downsizing, sharing, and pitching. It is totally impractical for me to bring everything inside. It begins step by step.

The houseplants and tropical will be the first to move indoors as they are the most easily hurt by cold temperature. Before bringing inside, they must be inspected and treated for pests. Aphids, mealybugs, white flies and other pests aren’t normally a problem when potted indoor plants are outside. But they can quickly turn into a major infestation during the winter if they are brought inside on the plants. Some experts recommend bathing or soaking plants before bringing them inside in a tub of water with a mild dishwashing soap. Since most of my plants are too big for a tub, I first spray them with water which also removes outdoor dust from the leaves. Next, I wash the top and undersides of the leaves as much as possible with water and dishwashing soap and then rinse with water. It is important that the soapy water also get into the soil as it will help to kill any pests residing there, too. Once inside, I check them with each watering for any sign of infestation and if spotted, treat religiously with an insecticidal soap until the problem is resolved. I also wash the outside of the pots to remove dirt and to remove any unwanted pests that might be present.

The second step for my houseplants is to determine if they need pruning, separating, or repotting. Some plants may have outgrown their pot and need something larger. Others may be too large for the indoor space and need to be pruned, separated, or even propagated to start a new plant.

The geraniums get a complete make over before coming indoors. As the plants are removed from their outdoor containers, I spray their roots with water to remove the soil and then soak them in a tub of water and dishwashing detergent to remove any potential pests, followed by a rinse. After their bath, one of three things happens to them. 1) Plants are pruned (both foliage and roots) and put into small pots using fresh potting soil. 2) Cuttings are taken for new starts. 3) Whole plants are tagged as to color or variety and placed bare root upside down in paper bags. More information on how to do prepare geraniums for wintering can be found in this article by Iowa State University Extension and Outreach horticulturalists.

Once the plants are inside a new kind of care begins–watching for pests, watering appropriately, cleaning up dropped leaves and petals, and fertilizing as needed. To prevent overwatering, that means letting the soil dry to the touch before watering. Depending upon the conditions of the home, some plants may need nearly as much water in the winter as they do in the summer. My geraniums and tropicals winter in a cool part of the house so I find that watering them every other week is sufficient. I usually don’t fertilize them until late winter/early spring.

The geraniums do need additional tending. The roots of the bare root plants are misted at the same time as watering the potted pants. About every six weeks, I take time to remove spent blossoms and dried leaves, prune any plants that have become leggy, and remove any plants that did not survive their transplant or move indoors. Successful cuttings are also transplanted to larger pots.

Bringing my houseplants, tropicals, and geraniums indoors for fall and winter has been a great way for me to preserve my plants and save money by not repeatedly buying new plants each spring. It does take considerable time in the fall, but in doing so, I have been able to enjoy the same plants and collections for many years and use the money saved to purchase new or interesting plants.

Marlene Geiger

October 13, 2020

Fall, Horticulture Gardening

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Butternut Squash – Versatile, Nutritious, Long Keeping, and Convenient Size Make It A Favorite

September 29, 2020 Marlene Geiger

Fall has arrived and winter squash is available. Butternut squash is one of my favorite winter squash varieties. I like it for a variety of reasons—versatility, nutrition, long keeping quality, and convenient size.

Versatility. It is delicious cooked, steamed, baked, roasted, sautéed and pureed and as such can be used in countless ways. The smooth texture of the butternut squash is a great addition to many sweet and savory dishes and can be used as a substitute for pumpkin in nearly any recipe. During the fall and winter months, I keep butternut squash on hand continuously for pancakes, soups and stews, breads (yeast and quick), desserts, dips and spreads, shakes, and even pizza. It can be eaten raw, but cooking the squash softens the flesh, making it easier to consume and digest. Because squash takes on many different flavors, it is tastier when cooked but it is also a nice addition when grated raw and added to salads.

Nutrition. Butternut squash is very nutritious. The flesh is an excellent source of Vitamins A and C as well as a good source of thiamin, niacin, Vitamin B6, folate, pantothenic acid, calcium, iron, phosphorus, potassium, magnesium, and manganese. The seeds are packed with protein and heart-healthy fats making them a nutrient dense, filling snack. Even though it is a high-carbohydrate food, it has a low glycemic index, making it a smart addition to most healthy meal plans. It is also a great choice for people on low-fat diets as it contains almost no fat. Lastly, it’s a good source of dietary fiber; a 1-cup serving provides a fourth of our daily needs.

Keeping qualities. If stored properly, butternut squash is a long-keeping squash lasting up to 6 months. For best results, squash should be stored in a cool, dry spot (50-55 degrees F) with relative humidity of 60-70 percent. Uncooked butternut squash should not be refrigerated. If picked from the garden, it needs to be cured with warm temperatures and good air circulation for 10-14 days before storing.

Peeled or cooked butternut squash should be refrigerated; it is good for 5-7 days. Cooked or raw butternut can be frozen. To freeze raw squash, simply cube or slice the squash and place in air-tight freezer bags for up to a year. Cooked squash can be frozen in any appropriate freezer container.

Convenient size. Mature butternut squash range from 1 to 5 lbs. The average butternut squash will be around 2 to 3 lbs. Since the skin is thin and the seed cavity small, there isn’t much loss. A 3-pound squash yields about 4½ cups uncooked 1-inch cubes. 1 cup cubed raw butternut squash weighs about ⅔ pound. A cup of raw butternut squash cubes yielded ½ cup of soft cooked cubes. Therefore, if a recipe calls for a can of pumpkin which is just shy of 2 cups, it takes about 4 cups raw cubed squash.

As a member of the Cucurbita moschata family, butternut has two cousins–cushaw and cheese pumpkin–that work equally as well, but their bigger size becomes a consideration.

For more about butternut squash, check out How to Select, Peel, and Use Butternut Squash.

Marlene Geiger

January 8, 2021

Fall, Food Preparation, Nutrition Squash

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Winter Protection of Trees and Shrubs from Wildlife

December 2, 2019 Marlene Geiger

Protecting trees and shrubs from wildlife is an ongoing battle. At the present moment I am on a mission to protect several young shrubs in my yard from wildlife during the winter. Earlier this fall, I planted new shrubs in an unprotected area. They have established themselves well with all the fall rainfall. However, with all the wildlife in the area, protecting these young, small plants from damage or worse before winter sets in is a must and the timing on this task is running short so I need to act soon.

The two biggest culprits to my plants are likely to be deer and rabbits. Deer can cause damage to plants by either rubbing or by browsing. Male deer rub their antlers against young trees or stems to remove the dried velvet from their antlers and to mark their territory. Rubbing against stems and young trunks can cause girdling and dieback as it removes the thin layer of bark. Browsing may occur throughout the entire year but becomes more noticeable during late fall and winter, when other foods are less available. A hungry deer in a cold winter will eat anything and one adult deer can consume up to four pounds of woody twigs a day.

Rabbit nibbling is also of concern. Rabbits damage plants by eating small twigs and buds or chewing bark at the base of plants. The clipped twigs exhibit a clean, 45֯ slant or knife-like cut. Trunk damage is often scarred with paired gouges from the rabbit’s front teeth. Rabbits generally feed no more than two feet above the ground or at snow level. Clipping or gouging can severely alter or reduce the size of small plants.

Rabbit damage may be the easy part of the prevention equation as the most effective recommended method to prevent rabbit damage is to place and anchor chicken wire or hardware cloth fencing around the plants. The recommended height of fencing is 24-36 inches–high enough that rabbits won’t be able to climb or reach over the fence after a heavy snowfall. However, that will not prevent deer browsing. I have had no luck in the past with spooking or repellents. Deer fencing is the best option but I don’t find 8-foot fences aesthetically pleasing. Therefore, I must come up with something else and hope that it works. I’m giving thought to covering the top with additional wire or reducing the size of the top opening by gathering the fence top or stringing several wires crisscross across the fence opening. I’m accepting additional ideas for my dilemma.

Iowa State University Extension and Outreach horticulturists provided more information on how to protect trees and shrubs in the home landscape in a recent news release, Prevent Wildlife Damage to Trees and Shrubs. For specific questions or concerns, they can be contacted at hortline@iastate.edu or 515-294-3108.

Marlene Geiger

November 6, 2019

Fall, Horticulture, wildlife Gardening, Winter

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Family Fun Making Apple Cider

September 19, 2019 Marlene Geiger 1 Comment

The apples are getting ripe in our orchard and most of the varieties are producing nice, pest-free fruit this year. With an abundance of quality fruit, our family gathered over the Labor Day weekend to make ‘apple cider’. Actually, for us, it was just fresh apple juice as we did not allow it to ferment.

We began by setting up the equipment (crusher and press) and making sure it was clean. Then we headed to the orchard with buckets to pick apples from a variety of trees. We like to use a mix of apple varieties as over the years we have found that the best cider comes from a blend of sweet, tart, and aromatic apple varieties. The grand kids were the taste testers to help determine if the apples on the various trees were ripe, firm, and sweet enough. Green, immature apples give cider a flat flavor when juiced.

Apples for cider do not have to be flawless so apples with blemishes or of small size are okay. We tried to avoid picking apples with spoilage. However, if the spoilage was small and could be cut away, those apples made it into the cider press, too. Spoilage will cause the juice to ferment rapidly and ruin it.

After picking the apples, we washed them in a big tub and then set about coring and cutting them into quarters. For the most part this was a job for the adults and older kids. As the apples were cut up, they went into the crusher. After a sufficient amount of crushed apples had accumulated, the smaller kids help load the crushed apples into the press. With the weights in place, the grand kids were allowed to take turns turning the ratchet handle and were thrilled to see the juice pour out of the press into a bucket.

Next we took the fresh juice into the house and squeezed it through a jelly bag to remove as many particles as possible. Since it was our intention to not ferment the juice, we immediately pasteurized it by heating the juice to 160°F to eliminate the possibility of E coli or Salmonella poisoning. After the juice had cooled for a while, we poured it into clean, recycled juice bottles. There were lots of ‘yums!” as everyone sampled the warm juice before refrigerating it. Fresh juice or cider will keep in the refrigerator up to five days. If there is more than can be used in that time, it should be frozen after chilling.

The National Center for Home Food Preservation has additional information on making sweet, hard, or dry cider and turning apple cider into vinegar.

It was a great afternoon of family fun. In addition to making some great tasting ‘apple cider’, we made some great memories with the grand kids, too.

Marlene Geiger

September 3, 2019

Child Development, Fall, Family Time, Food Preservation

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Millipede (and Friends) Invasion

June 6, 2019 Marlene Geiger

Recently the following question came to the AnswerLine inbox: I have little worm-like bugs, both dead and alive, in my basement; they are especially found in the corners and damp areas. How do I get rid of these?

AnswerLine replied: Without a picture, we cannot be certain. However, something that is common and fits your description is a type of millipede. They are found in damp areas around foundations, basements, etc. Here is an Extension publication from the University of Minnesota that has some photos and management instructions: http://www.extension.umn.edu/garden/insects/find/sowbugs-millipedes-centipedes/

Reply: It is Millipedes. Thanks for the help.

With the unusual wet conditions that the Midwest is experiencing this year, it is quite possible that many will be seeing millipedes and their counterparts (sowbugs, centipedes, pillbugs, roly-polys) in basements and crawl spaces, around foundations, and damp places in the yard this year.

Spirobolid millipedes gathered on a piece of tree bark

Millipedes and company are unusual arthropods or a many-legged relative of insects. Millipedes, usually dark brown in color, have worm-like bodies with two pairs of legs per body segment and a pair of antennae. When they die, they usually coil because coiling is their first means of defense. Dead or alive, they can simply be swept or vacuumed and disposed of outside.

While they do frighten people, they are more of a nuisance than harmful. They do not bite or pose any danger to humans, transmit diseases to plants or animals, or cause damage to the home or food per information provided by Colorado State University Extension. They often move into the home in the spring and fall but unless they find moisture, they will usually die within two days.

These many-legged insect relatives are actually beneficial in the landscape. They feed on aphids and other soft-bodied insect pests and, like worms, recycle decaying organic matter.

If infestation is a problem, the University of Minnesota and Colorado State University Extension publications linked above provide management information.

Marlene Geiger

May 31, 2019

Entomology, Fall, spring

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Maple Syrup

December 3, 2018 Marcia Steed

December 17th is National Maple Syrup Day. I will try to recognize that day by using some delicious maple syrup I was recently given as a gift!

Even though you will find pancake syrup and maple syrup next to each other on your grocery store shelves, they are not the same thing. Maple syrup is a pure product and contains no additives or preservatives. The maple syrup we find in containers begins it’s life as sugar in the leaves of maples, produced by the process of photosynthesis. The sugars are transported into the wood for winter storage in the form of carbohydrates. In the spring they are converted to sucrose and dissolved in the sap to flow through the tree. After that sap is collected it is boiled down to reduce the water content and concentrate the sugars. Those sugars caramelize giving us the characteristic color and flavor of maple syrup. It takes about 43 gallons of sap boiled down to make a gallon of maple syrup.

Pancake syrup is a highly processed product. It is made from corn syrup or high-fructose corn syrup. Pancake syrup also has coloring, flavoring, and preservatives added to it.

Sometimes you will hear maple syrup praised as being a “natural” sweetener and better for you than regular sugar. Maple syrup does contain more of some nutrients than table sugar but is definitely not considered a health food. The U.S. Dietary Guidelines have now recommended a limit of no more than 10% of your daily calories come from added sugars.

In March 2015, the United States Department of Agriculture implemented changes in the labeling system for syrup so it matches up with international standards. All maple syrup is now Grade A, followed by a color/flavor description. The changes are as follows:

Grade A Light Amber is now Grade A Golden Color/Delicate Taste

Grade A Medium Amber is now Grade A Amber Color/Rich Taste

Grade A Dark Amber is now Grade A Dark Color/Robust Taste

Grade B is now Grade A Very Dark Color/Strong Taste

Once you have opened a container of maple syrup you should store it in the refrigerator where it will last six months to a year. You can also freeze maple syrup which will keep it safe indefinitely. If you are going to freeze it, put it in an airtight container and leave a half inch of headspace to allow for the maple syrup to expand.

If your maple syrup develops an off odor, flavor, or appearance or mold appears you will need to discard it. You should also discard the maple syrup if the bottle it is in is leaking, rusting, bulging or is severely dented.

If you are a fan of maple syrup I hope you will enjoy some on National Maple Syrup Day!

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

November 19, 2018

Fall, Food Preparation

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Category: Fall

Tips for Success with DIY Caramel Apples

Marlene Geiger

Success with Caramel

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Preserve Pumpkin and Squash Safely

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Embracing Fall with Cherished Family Recipes

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Moving Plants Indoors

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Butternut Squash – Versatile, Nutritious, Long Keeping, and Convenient Size Make It A Favorite

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Winter Protection of Trees and Shrubs from Wildlife

Marlene Geiger

Family Fun Making Apple Cider

Marlene Geiger

Millipede (and Friends) Invasion

Marlene Geiger

Maple Syrup

Marcia Steed

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