Fall Home Food Preservation

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

Jar of canned vegetables
  • 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.

Pumpkin Apple Cake

Bundt cakeServing Size: 1 slice
Serves: 24


  • 1 package (18.25 ounces) white cake mix
  • 1 can (15 ounces) pumpkin
  • 1 teaspoon cinnamon
  • 2/3 cup apple juice
  • 3 eggs
  • 1 teaspoon vanilla
  • Nonstick cooking spray or flour


  1. Preheat oven to 350° F.
  2. Combine cake mix, pumpkin, cinnamon, apple juice, eggs, and vanilla in a large mixer bowl.
  3. Beat at low speed for 30 seconds. Beat at medium speed for 2 minutes.
  4. Pour into a 12 cup Bundt pan or a 9”x13” cake pan that has been sprayed with cooking spray and floured.
  5. Bake for 35–40 minutes or until wooden toothpick inserted in cake center comes out clean.
  6. Cool 10 minutes. Then invert onto wire rack to cool completely.

Nutrition information per serving: 100 calories, 1.5g total fat, 0.5g saturated fat, 0g trans fat, 25mg cholesterol, 160mg sodium, 20g total carbohydrate, 1g fiber, 10g sugar, 2g protein

This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit www.extension.iastate.edu/foodsavings/.

A Halloween Treat for Fall – Roasted Pumpkin

When jack o’ lanterns were first used as holiday decorations in Britain, they were made out of carved turnips. In the United States, the pumpkin—native to North America—is carved into roasted pumpkinscary faces for Halloween.

The type of squash we call pumpkin is so well associated with jack o’ lanterns and holiday pies that not everyone realizes it is a nutritious vegetable that makes a spectacular side dish. One cup of cooked pumpkin provides 245 percent of your daily need for Vitamin A for only 49 calories!

Why not “treat” your family to savory roasted pumpkin throughout the fall? Sweet “pie” pumpkins are best for roasting…

  1. Scrub the pumpkin thoroughly, dry it, and cut it in half.
  2. Scrape out the seeds and membrane.
  3. Cut each pumpkin into eighths, to make wedges.
  4. Put a tablespoon of vegetable oil or olive oil in a shallow baking pan. Turn the wedges in the oil until lightly coated. Sprinkle with salt.
  5. Place the wedges evenly spaced, skin side down, on the sheet. Roast at 400 degrees Fahrenheit for about 45 minutes or until fork tender. The edge of the wedges should be caramelized.
  6. Serve with a sprinkle of parsley.

Subscribe to Words on Wellness

Enter your email address:

Delivered by FeedBurner