4 c. sugar
2/3 c. flour
4 tsp. cinnamon
1/4 tsp. nutmeg
3/4 tsp. salt
6 c. water
2 1/2 tbsp. lemon juice
5 lb. tart apples, pared, cored and sliced

In a large saucepan, blend sugar, flour, cinnamon, nutmeg and salt. Stir in water; bring to boil and cook stirring constantly until thickened. Remove from heat; add lemon juice. Pack prepared apples into hot jars leaving 1 inch of headspace.

Fill with hot syrup, leaving 1/2 inch headspace. Wipe rims clean and seal. Process 20 minutes for quarts and 15 minutes for pints.