The other day my good friend Lesa came up and I got to help her can two bushel of Northern Spy apples. Lesa cans her pie filling a bit different from I do, and I thought I’d share it for those of you who don’t want a ‘goop’ thickener like me!

Here’s Lesa’s Apple Pie Filling how-to!  Enjoy friends!

Step 1: Wash your apples in a sink of cold water; with a Pampered Chef Apple, Peeler, Corer (APC) or a similar tool, start doing your apples. Once the apple is through the APC, cut the peeled, sliced and cored apple in half, trim any bruised spots and any of the core that may have been missed.

**TIP: Be sure to put the stem end of the apple into the ‘poker’ part of the APC, it seems to work better. Also make sure that the apple is straight.
Here’s the link to Pampered Chef’s site for info on this wonderful and ‘have-to-have’ kitchen gadget! http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=229&categoryCode=CE

Step 2: Make a sugar syrup. Lesa likes a light syrup, but here are the options:
Light = 1 part sugar to 3 parts water
Medium = 2 part sugar to 2 part water
Heavy = 3 part sugar to 1 part water
Put your sugar/water mixture into a large kettle and bring to a rolling boil for 5 minutes; set aside.

Step 3: Put 1 inch of water in a large kettle and place your apples in till filled. Cook on high for about 10 minutes or until apples are soft but not mushy.

Step 4: Fill your jars with the par-cooked apples. Lesa likes to use 2 quart jars (1/2 gallon) because that’s what her recipe calls for in a pie. You can use 1 quart jars as well.

Step 5: Pour hot syrup over the apples leaving 1/2 inch head space;  insert a butter knife to clear any air bubbles; put more syrup in if needed.

Step 6: Wipe rims of jars, place lid on and put ring on tightly.

Step 7: Water bath 2 quart jars for 25 minutes and regular quarts 20 minutes.

Keep posted tomorrow for Lesa’s Apple Pie recipe!

Happy Day,
Jean

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