In large saucepan blend together: 1 c. cornstarch 2 tsp. cinnamon 1/4 tsp. nutmeg 1 tsp. salt

Stir in 10 cups water; cook and stir until thick and bubbly. Add 2 tablespoons lemon juice.

Pack about 6 pounds tart apples, peeled, cored and sliced into hot jars. Pour syrup over, leaving about 1 inch space on top. Adjust lids, process in boiling water bath for 15 minutes for pints and 20 minutes for quarts. Makes approximately 6 1/2 quarts. For 9 inch pie, use 1 quart apples. Bake at 400 degrees for 45-50 minutes.