4 1/4 c. sugar
1 c. cornstarch
1/2 to 1 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
10 c. water
3 tbsp. lemon juice
28 c. apples, peeled, cored, and sliced

Mix dry ingredients together; then stir in water. Cook over medium heat stirring so as not to stick to pan, until thickened and bubbly. Stir in lemon juice. Using wide mouth jars, if you have them, pack jars half full of apple slices, add some sauce. Fill rest of jar with more apples to within 1/2 inch of top. Add more sauce. Pack firmly. Run knife down side of jar to release air bubbles. Adjust caps and process in hot water bath for 20 minutes. Yield: 7 quarts.

When ready to use for pie, pour into unbaked pie shell, cover top with crust and bake at 425 degrees for 40-45 minutes.