Zucchini Apple Pie Filling for Canning
Turn garden zucchini into a sweet, apple‑like pie filling that can be canned for shelf‑stable use. This recipe combines sliced zucchini with lemon juice, apple juice, sugar, warm spices and a little clear gel to create a thick, flavorful filling ready for steaming in jars.
Instructions
9 steps-
Prepare the zucchini
Trim the ends off the zucchini, slice them, and measure out 12.5 cups of the sliced pieces. -
Simmer the zucchini
Place the sliced zucchini in a large pot, add the lemon juice and apple juice, then bring to a gentle simmer. Cook until the zucchini begins to soften. -
Add dry ingredients
Stir in the sugar, cinnamon, nutmeg and, if using, the molasses. Mix until the sugar dissolves completely. -
Thicken the filling
Add the clear gel (or Sure‑Jell) to the simmering mixture, stirring constantly until the filling reaches a thick, jam‑like consistency. -
Test pH
Use pH test strips to check that the filling’s acidity is safe for canning (target pH ≤ 4.6). Adjust with more lemon juice if needed. -
Prepare jars for canning
Sterilize canning jars, lids and rings. Fill each hot jar with the hot filling, leaving appropriate headspace (about ½ inch). -
Remove air bubbles
Run a non‑metallic utensil around the inside of each jar to release trapped bubbles, then wipe rims clean. -
Steam can the filling
Place the filled jars in a steam canner, process according to your altitude and canner’s guidelines (typically 25‑30 minutes). -
Cool and store
Remove jars and let them cool undisturbed for 12‑24 hours. Check seals, label, and store in a cool, dark place.
Tips
If you forget the molasses, the filling will still be sweet; you can substitute part of the sugar with brown sugar for deeper flavor. Ensure the pH is low enough to prevent spoilage during storage.
Video
“Yes, I Canned It! Zucchini Apple Pie Filling w/ Ph test” by That 1870's Homestead, watch on YouTube.
About this recipe
The zucchini apple pie filling mimics the classic taste of apple pie while using fresh zucchini as the base. The addition of lemon juice brightens the flavor, and the spices—cinnamon and nutmeg—give it that familiar cozy warmth. Once canned, the filling stays good for months and can be used straight from the jar for pies, tarts, or as a topping for pancakes and waffles.
Serve the filling as the heart of a traditional apple pie, or spoon it over ice cream for a quick dessert. Because it’s already cooked and thickened, you only need to bake or warm it as desired, making it a convenient way to enjoy seasonal produce all year long.
