Zapples with Cinnamon Sauce

One big zucchini about a foot long should be enough. Save the young zucchinis for the grill!

Ingredients (makes 4 pints)
10 cups zucchini, approximately 3 lbs.
6 oz frozen apple juice concentrate,
½ cup water
½ cup vomFASS Apple Balsamic
¼ cup lemon juice from concentrate
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp nutmeg

Canning Equipment 
1 paring knife
1 4-quart pot
1 measuring cup
1 water bath canner
4 1-pint canning jars
4 lids/rings
1 Jar lifter
1 canning tool to remove air
1 Ladle
1 funnel

Directions
Peel, remove seeds, and cut large zucchini into chunks or 1/8-1/4" slices. 
Place zucchini chunks in 4-quart pot.
Add rest of ingredients, stir.
Bring to boil. Let simmer for 20 minutes.
Ladle cooked zucchini and juice into each jar with funnel inserted until to within one inch of the top of the jar.
Use your flat canning tool or scraper and insert inside the jar down the sides or middle to release any trapped air bubbles.
Add to a water bath canner with about an inch of water over the tops. Cover.
Bring to a boil and begin 20 minutes processing time.
When finished, remove from water bath, place on towel-covered cutting board.
Watch and make sure all have sealed and indented.
Leave them for 24 hours before you move them.

Note: If using canned zapples for pie filling, you will want to thicken the sauce a bit before adding to the pie crust. It takes about 2 pints of Zapples for one 9-inch pie. Open the jars and empty into a bowl. Separately, mix in a tablespoon corn starch with 2 tablespoons of water and stir this starch slurry into apples. Stir to distribute evenly. Add to unbaked pie crust and bake as you would a regular apple pie. (Bake 375F for 45-50 min.)

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