Ingredients: |
Ingredients:
24 cups of peeled, cored, sliced zucchini
2 c lemon juice
2 3/4 c white sugar
1 1/2 c brown sugar, firmly packed
1/2 cup apple juice
1/4 cup Clear Jel (not instant)
4 1/2 tsp cream of tartar
2 Tbsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground cloves
3/4 tsp allspice
3/4 tsp ginger
1 Ttbsp vanilla extract
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Directions: |
Directions:Instructions
Wash and peel the zucchini, then halve it lengthwise and core it with a large spoon to remove the seeds and any stringy fiber. Cut it into thin slices like you would an apple. The slices should resemble apple slices. Place zucchini in a large pot with the lemon juice and the spices. Bring the mixture to a boil, then simmer on low for about 15 minutes. Stir very gently so as not to break up the zucchini slices.
For canning, you want to be sure to use regular Clear Jel, not the instant type. It holds up to the high heat of canning without making the juices look cloudy. Cornstarch won’t hold up to the heat either. Mix 1/4 cup Clear Jel into 1/2 cup apple juice, then add the mixture to the hot zucchini mixture.
Add vanilla, white and brown sugar and simmer another 5 minutes, or until thickened.
Fill warm, sterilized jars (I sterilize mine in the dishwasher) with hot mixture, topping with remaining juice to leave ½ inch headspace. Clean the rims with a damp washcloth before placing the sterilized lid and band on the jar and hand tightening.
Fill your pressure canner with hot water (the jars are already hot and jars will crack if you subject them to a temperature differential), making sure the water covers the top of the jars. My grandma always processed hers in a boiling water bath for 25 minutes, but I’ve read recently that water bathing squash is no longer considered safe, so I pressure can my quarts at 10 lb pressure for 30 minutes. If you want to can pints instead, hold them at 10 lbs pressure for 25 minutes.
Use as you would any type of apple pie filling. I’ve listed ideas and recipes below. |
This recipe for Zucchini Apple Pie Filling is from