Zucchini pie filling canning

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This year instead of freezing sliced zucchini to make apple crisp with, (see that recipe HERE) I made the pie filling and froze it instead. Now I have pie filling for a quick and easy dessert whenever I have a need (or a horrible sweet tooth…). Here’s how you do it: 8 cups of peeled, seeded and sliced zucchini Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain. Put back into pot. Stir together and then add in: 1 1/4 cups sugar 2 Tbsp Instant Clear…

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For the past couple of weeks I've been telling you what we're doing with all the Zucchini we've been blessed to harvest from the garden. There is no shortage of zucchini here, let me tell you. Last week I shared a Baked Zucchini Crumble ...it was a hit! Everyone that tried it absolutely loved and didn't know that it was Zucchini until I told them. Every single person thought it was apple. Well, my oldest daughter asked if it was pear and followed up with..."it's early for pears isn't it?"…

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