4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. lemon juice
2-3 drops yellow food coloring
5-6 lb. apples, peeled, cored & sliced

In large saucepan, mix sugar, cornstarch, cinnamon and nutmeg. Add 1 teaspoon salt. Stir in 10 cups water. Cook and stir until mix thickens and is bubbly. Add lemon juice and food coloring.

Meanwhile, pack apples in jars leaving a 1 1/4 inch head; fill with hot syrup still leaving a 3/4 inch head. May need to use a knife or spatula to distribute the syrup through the apples. Put on lids and cold pack 15 minutes for pints and 20 minutes for quarts. Makes 6 quarts or more. (May need more apples than the recipe calls for, I prepare apples until all the syrup has been used.)