5 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. lemon juice
1 tsp. salt
6 qt. peeled & sliced apples

Blend dry ingredients, add 10 cups of water a little at a time. Cook and stir until thick and bubbly. Add lemon juice and apples. Fill clean quart jars. Put lids on and put in cold pack canner with water to cover jars. Cook 25 minutes. When you have an over abundance of apples, can these for pies all winter. Makes 7 quarts.