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

In a saucepan, blend the first 4 ingredients. Then slowly add 10 cups water. Cook until thick and bubbly then add lemon juice. Pack apples in clean quart jars and pour hot filling over. Seal with lids and hot water bath 20 minutes. This recipe makes 6 quarts. (1 quart will make one 8 inch apple pie.)