Meeshka Member Diary – Apples, Strawberries & Squash

greigfarmstrawberry pic by Mo Kim
Meeshka Share Family shares with us some yummy recipes for all those apples, strawberries in the freezer, and squash you have piling up on the counter….
Apples by Michele Perry
Made with Greig Farm strawberries, Summer 2013,  Southside CSA.
Recipe adapted from Pomona’s Universal Pectin.
pomonaspectin pic by Mo Kim
– 9 cups strawberries, washed and hulled
– 1.5 cups sugar
– 2 tsp Pomona’s Universal Pectin
– 2 tsp Pomona’s Universal calcium water (comes in Pomona’s package)
– 1 lemon
– Zest from 1 medium orange
pomonaspectin2 pic by Mo Kim
Preparation – Calcium Water
1. Put 1/2 teaspoon white calcium powder mad 1/2 cup water in a small, clear jar with lid. Shake well.
2. Store in refrigerator between uses. Lasts a number of months – discard only if settle white powder discolors or you see mold.  Shake well before using.
Preparation – Sterilize Jars
– Wash and rinse jars. Line bottom of large pot with lids and rings, place jars in pot mouth side up.  Fill with hot water 2″ above jars.
– Bring lids and rings to boil; turn down heat; let stand in hot water.
Preparation – Fruit
– Mash strawberries in pot. Add 2 teaspoons of prepared calcium water. Stir well.  Bring to boil.
– Separate bowl – add sugar, add pectin powder, stir well with fork. Add mixture to pot, stir vigorously while mixture returns to boil. Add lemon juice (from 1 lemon), mix well. Boil for 5 minutes.
– Remove from heat. Add orange zest.
– Remove jars from hot water onto cutting board with tongs.
– Fill jars, up to 1/4″ from top. Screw on 2-piece lids.
– Put filled jars in boiling water to cover. Boil until lids are sucked down, approx 10 min.
– Remove jars from water, let cool to room temperature. Store in cool dark place.
– Eat within 1 year. Lasts 3 weeks once opened.

jam by Mo Kim
Apple bread!

Make about 2 loaves


1 cup oil
3 eggs
2 cups sugar ( i mixed raw & brown sugar)
1 tsp. vanilla
3 cups apples, diced
3 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup chopped nuts (optional)

Apples for apple bread by Michele Perry


Combine and set aside the oil, eggs, sugar, and vanilla. Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually. Add apples and nuts. Fill bread pans about 3/4 of the way- they will rise! Bake in 2 regular loaf pans for 325 for about 70 minutes or until toothpick comes out clean.

Apple butter batter by Michele PerryApple butter in pans- DONT fill this high!

Apple Butter

  • about 3 lbs apples, washed, cored, peeled, and chopped into 1-inch pieces
  • 1 cup pure maple syrup – I used CSA Grade B syrup
  • juice of a lemon
  • spices (optional;  cinnamon sticks, nutmeg, cloves, etc
  •  about 1 cup water

Apple Butter in crockpot by Michele Perry

Place all ingredients in a crock pot & cook on high for about 2 hours, or until they are soft. Use the water to prevent scorching of the apples. Transfer to saucepan & use immersion blender to make a puree. Cook on low with lid propped open with wooden spoon, slowly cooking the butter down. Stir about every 15 minutes. After about 45- 60 minutes, a spoonful of butter held away from the steamy pot should remain mounded; if it rounds up onto the spoon but falls flat after several seconds, you’ve still got applesauce and should continue to carefully cook the butter down. You can add syrup and water to adjust the thickness. ( You can continue to cook in crock pot for a slower process instead of moving to saucepan if you prefer.)Ladle hot butter into hot jars, leaving 1/4-inch headspace; wipe rims and adjust two-piece caps. Process in a boiling-water bath canner for 10 minutes.
Apple Butter by Michele PerryButternut Squash by Michele Perry

Butternut squash bread or muffins

3 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 1/2 cups flour
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups butternut squash, cooked and mashed
1 cup raisins or 1 cup nuts
Slice one butternut squash lengthwise & scoop out flesh & seeds. Place on baking pan & roast on 350 for about 45 minutes, or until squash is soft & tender.
Scoop out squash & set 2 cups aside.

Combined all dry ingredients in one bowl & wet ingredients in another.
Add dry ingredients to wet and mix just until combined.
Put in two ungreased loaf pans or muffin pans
Bake bread 350 for 1 hour or until toothpick inserted in center comes out clean. Bake for less time if using muffin pans.

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