Peel and slice apples into quart jars tightly and cover with syrup, leaving a little extra headroom.

SYRUP:

4 1/2 c. white sugar
1 c. cornstarch
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
10 c. water
3 tbsp. lemon juice

Cook syrup ingredients until thick and bubbly. Pour hot over apples. Seal and process 20 minutes in hot water bath. This amount of syrup makes 7 quarts. A quart works great for an apple pie or apple crisp. Good stuff!