Zucchini Apple Pie Filling

Summary

Create a unique zucchini apple pie filling with this easy recipe. Perfect for freezing or canning, it combines zucchini with lemon juice, spices, and sugar for a delightful twist on a classic pie filling.

Ingredients

• 6 large zucchini
• 2 cups lemon juice
• 2 cups sugar
• 2 cups water
• 1 teaspoon Chinese five spice powder
• 1 tablespoon cinnamon

Instructions

1. Peel zucchini and remove 1/2 inch from each end. Slice peeled zucchini in half lengthwise and scoop out all of the seeds. The pulpy middle, which contains seeds, is a brighter white color than the outer flesh – scrape out all of the pulp with a spoon. Slice the zucchini flesh into bite size pieces, approximately 1 inch long and 1/3 inch thick. You should have about 24 cups of zucchini pieces.
2. Combine zucchini pieces and all remaining ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat and allow zucchini to simmer until slightly softened, about 5 minutes.

Preservation

Freezing

To freeze your zucchini apples, allow the zucchini to cool slightly. Then, ladle the zucchini apples into quart size freezer bags. Squeeze out the air, seal tightly, and freeze. You’ll end up with 6 to 8 freezer bags of zucchini apples.

Canning

To can your zucchini apples, ladle them hot into sterilized canning jars. Leave 1/2 inch of head space. Seal with lids and process in waterbath for 15 minutes at a rolling boil. Remove jars & let cool 24 hours, remove rings.