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Home canned zucchini apple pie filling, aka zapple pie filling in my home, is one of those canning recipes that I was told about and was like “absolutely not, that sounds weird, ew, no, you can’t make me” BUT then I tried it.  Because I have to try it to fully form my opinion.  And my mind was blown.  It’s actually surprisingly delicious and makes good use of a squash than can go bonkers in anyone’s garden if they squash bugs aren’t being annoying.  

Which, those vine borers are ALWAYS being annoying.

Quite a lot of the time someone you know is inundated with large zucchini (or even giant baseball bat zucchinis) and they’re giving them away by the wheelbarrow load.  Take advantage of that!  I know some recipes use all zucchini, but I didn’t overly care for that, so I just use half zucchini slices and half apples.  But you can go ham and use 100% zucchini if you want and have excess zucchini and make the most delicious mock apple pie and absolutely nobody will know.  I actually entered one into the local fair under the “apple pie” category using this pie filling and it won!  LOL

This recipe is a pretty large batch, but can be halved if need be.  It’s pretty easy to get enough zucchini for this though!  It calls for equal parts apples to zucchini and I do 12 pounds of each.  Feel free to adjust the ratio of zucchini to apples, omit apples entirely, and make this recipe your own.  Grab some of your favorite apple varieties for canning and stretch them by adding equal parts of zucchini and absolutely NOBODY will know unless you tell them.  I’ve not been caught yet and I feed a whole bunch of souls my zucchini apple pie filling :D

Hopefully none of you are reading my public confession. LOL

Rebel Canning

This recipe can be considered rebel canning.  This means this exact recipe has not been evaluated nor approved by the USDA or NCHFP (National Center for Home Food Preservation).  Does the mean this recipe is unsafe?  

Sure doesn’t, as its one I and many others use and consume.  What it does mean is as with any home canning, you should can at your own risk and use common sense.  Make your own decisions because what I do and say I’m doing in my own home should not affect what you do in yours.  If you are not comfortable with rebel canning, please don’t follow this recipe.   In the end, you will have canned something you are afraid of and you will not eat it or use it and you will have essentially wasted your time and money.  

Thickeners for Canned Zucchini Apple Pie Filling

Currently, clear jel is the only “approved” thickener for canning.  It’s a modified corn starch that works well with canning and stays clear, not cloudy.  If you use any other type of thickener, like cornstarch or thermflo, just know you’re entering rebel canning territory, but if you’re good with it, so am I.  

Because more often than not that’s what I use because clear jel can be extra difficult to source and is much more expensive.  Be on the look out for cook type clear jel, not instant.  You need the kind that thickens when heated otherwise you’ll end up with loose peach juice after canning.  A lesson I learned the hard way in paying attention to what I buy!

Other Great Zucchini Recipes for Preserving:

• Mock Zucchini Pineapple
• Dehydrated Shredded
• Dehydrated Zucchini Chips

Let’s take advantage of all that extra zucchini and preserved some canned zucchini apple pie filling!

Equipment You Might Want:

• Johnny Apple Peeler
• Large Bowl
• Small Mixing Bowl
• Large Stock Pot
• Whisk
• Pint or Quart Jars
• Canning Lid & Rings
• Steam Canner
• Water Bath Canning Pot
• Jar Funnel
• Jar Lifter

Ingredients:

• 12 lbs apples
• 12 lbs zucchini
• 6 cups apple juice (divided)
• 2 cups lemon juice
• 2-4 cups white sugar
• 1-4 cups brown sugar
• 2 Tbs cinnamon
• 3/4 tsp allspice
• 3/4 tsp cloves
• 1 Tbs vanilla extract
• 1/2 teaspoon salt
• 3 cups cook type clear jel

Step 1:  Prep

Rinse apples and zucchini in cold water.

Peel and core apples.  Slice how you prefer.  Dump a little lemon juice over them as you go and stir to coat.  

Peel zucchini; cut off spongy seed center and slice to resemble the same shape and thickness of the apples.  Add slices to the large bowl with the apples and toss to mix and coat with lemon juice.

Step 2:  Cook

In a large stock pot, add apple and zucchini slices, 4 cups apple juice, and 2 cups lemon juice, sugar, & spices to pot.  Sugar is given in a range to adjust according to the sweetness of your apples depending on variety.  If using granny smith, you might want all the sugar and if using honey crisp, you may want the low range.  It’s all in how you want yours to taste and your preference!    

Bring mixture to a boil over medium heat, stirring constantly.  Reduce heat to medium low and simmer, stirring frequently, for 10 minutes.

In a separate small bowl, mix 3 cup clear jel and 2 cups of the remaining apple juice together, whisking to combine well.  Add clear jel mixture to zapple mixture after 10 minute cooking time is complete.  

Bring mixture back to a light boil, stirring constantly.  Reduce heat to low and stir just until thickened slightly.

Remove stock pot from heat.

Step 3:  Canning

Ladle pie filling into prepared jars to 1 1/2 inch headspace.  REMEMBER to leave extra headspace with pie fillings because clear jel expands with the heat of canning and if you fail to leave extra, you run the risk of jars not sealing, oozing pie filling (which is a mess), and even lids blowing off in the canner.  LEAVE EXTRA HEADSPACE.  I fill my jars to the shoulder and call it good.  If you want to learn more about headspace, check out my blog post here!

Wipe rims with a vinegar damp rag, add clean lids and secure with screw bands. 

Process in a boiling water bath canner or steam canner for 25 minutes for either size jar, adjusting time for your altitude if necessary.  

When processing time is complete, turn off heat & remove canner lid and allow jars to sit an additional 10-15 minutes before removing from the water and setting aside to cool undisturbed for 18-24 hours.  If using a steam canner, allow the canner to cool for about 15 minutes and then cock the lid a little to let steam escape for another 5-10 minutes and then remove jars.  This just helps the pie filling to cool down a bit slower to prevent any siphoning that clear jel really likes to cause.

Step 4:  Storage

After cooling, remove rings and test seals, wash jars, label, and store in a cool dark place away from direct sunlight.  Room temperature is fine as long as jars are not exposed to extreme temperatures.

Any jars that did not seal can be reprocessed but I recommend just refrigerating and using them soon, as reprocessing creates a pretty overcooked end product with zucchini.

Shelf life is ’til you eat it.  If the seals good, they’re good; when in doubt, throw it out.  Aim to rotate canned goods every 2 years for best quality and nutritional value but they will last much longer if needed.

Step 5:  To Use

Make homemade pie crust, roll out with a rolling pin, and line your pie pan with the bottom crust.  Add in 1-2 quarts of pie filling, I use 2 so my pies are extra full and big, and top with the top crust.  Brush the top with goat milk and sprinkle with a little sugar.  Crimp edges how you like and bake at 375F for about 45 minutes, or til the crust is golden brown.

Make Home Canned Zucchini Apple “Zapple” Pie Filling

3 from 1 vote

Print Pin Rate

Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Canning Time: 25 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 12 quarts

Author: Ruby – Red Feather Farm

Equipment

• Apple Peeler
• Large bowl
• small mixing bowl
• Large Stock Pot
• whisk
• Pint or Quart jars
• Canning Lid & Rings
• steam canner
• Water bath canning pot
• jar funnel
• jar lifter

Ingredients

• 12 lbs apples
• 12 lbs zucchini
• 6 cups apple juice divided
• 2 cups lemon juice
• 2-4 cups white sugar
• 1-4 cups brown sugar
• 2 Tbs cinnamon
• 3/4 tsp allspice
• 3/4 tsp cloves
• 1 Tbs vanilla extract
• 1/2 teaspoon salt
• 3 cups cook type clear jel

Cook ModePrevent your screen from going dark

Instructions

• Rinse apples and zucchini in cold water.
• Peel and core apples.  Slice how you prefer.  Dump a little lemon juice over them as you go and stir to coat.  
• Peel zucchini; cut off spongy seed center and slice to resemble the same shape and thickness of the apples.  Add slices to the large bowl with the apples and toss to mix and coat with lemon juice.
• In a large stock pot, add apple and zucchini slices, 4 cups apple juice, and 2 cups lemon juice, sugar, & spices to pot.  Sugar is given in a range to adjust according to the sweetness of your apples depending on variety.
• Bring mixture to a boil over medium heat, stirring constantly.  Reduce heat to medium low and simmer, stirring frequently, for 10 minutes.
• In a separate small bowl, mix 3 cup clear jel and 2 cups of the remaining apple juice together, whisking to combine.
•  Add clear jel mixture to zapple mixture after 10 minute cooking time is complete. Bring mixture back to a light boil, stirring constantly.  Reduce heat to low and stir just until thickened slightly.
• Remove stock pot from heat.
• Ladle pie filling into prepared jars to 1 1/2 inch headspace. Wipe rims with a vinegar damp rag, add clean lids and secure with screw bands. 
• Process in a boiling water bath canner or steam canner for 25 minutes for either size jar, adjusting time for your altitude if necessary.  
• When processing time is complete, turn off heat & remove canner lid and allow jars to sit an additional 10-15 minutes before removing from the water and setting aside to cool undisturbed for 18-24 hours. If using a steam canner, allow the canner to cool for about 15 minutes and then cock the lid a little to let steam escape for another 5-10 minutes and then remove jars.  This just helps the pie filling to cool down a bit slower to prevent any siphoning that clear jel really likes to cause.
• After cooling, remove rings and test seals, wash jars, label, and store in a cool dark place away from direct sunlight.  Room temperature is fine as long as jars are not exposed to extreme temperatures.
• Any jars that did not seal can be reprocessed but I recommend just refrigerating and using them soon, as reprocessing creates a pretty overcooked end product with zucchini.
• Shelf life is 'til you eat it.  If the seals good, they're good; when in doubt, throw it out.  Aim to rotate canned goods every 2 years for best quality and nutritional value but they will last much longer if needed.

Notes

Make homemade pie crust, roll out with a rolling pin, and line your pie pan with the bottom crust.  Add in 1-2 quarts of pie filling, I use 2 so my pies are extra full and big, and top with the top crust.  Brush the top with goat milk and sprinkle with a little sugar.  Crimp edges how you like and bake at 375F for about 45 minutes, or til the crust is golden brown.

Pin this recipe so you have it when your neighbor fills your mailbox with zucchini!