Apples, winter squash, and pumpkin may still be on your home food preservation to-do list.

• Always use tested recipes and procedures. Use publications from the National Center for Home Food Preservation, nchfp.uga.edu/,and ISU Extension and Outreach’s Preserve the Taste of Summer, store.extension.iastate.edu/.
• Canning apple pie filling requires Clear-Jel. This is the only thickener that holds up to canning. It is not available in stores but you can purchase it online. Do not substitute Instant Clear-Jel or any other thickener for home-canned pie filling.
• You can pressure-can squash and pumpkin safely if you cut them in cubes. However, you cannot safely puree squash and pumpkin. The density of the pureed squash/pumpkin can prevent adequate heat processing, even in a pressure canner.
• There are no tested recipes for home-canned pumpkin butter. You can freeze pumpkin butter or store it in the refrigerator.