4 1/2 c. sugar
1 c. cornstarch
1/4 tsp. nutmeg
2 tsp. ground cinnamon
1 tsp. salt (opt.)
10 c. water

Combine and cook until it starts to thicken; set aside. Have peeled and sliced enough pie apples to fill 7 or 8 quarts. Fill jars with apples. Pour cooked filling over; seal. Cook in pressure canner at 5 pounds pressure 5 minutes more or 20 minutes in boiling hot water bath. Food coloring may be added to filling if desired.