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

In large saucepan blend the first 4 ingredients and 1 teaspoon salt. Stir in 10 cups water, cook and stir until thick and bubbly. Add lemon juice and food coloring. Pack sliced apples in hot jars, leaving 1 inch headspace. Fill jars with hot syrup leaving 1/2 inch headspace. (Use spatula to help distribute syrup.) Adjust lids, process in boiling water bath for 20 minutes. Makes 6 quarts.

Before serving, prepare pastry for 2 crust pie - line pie plate with pastry and add 1 quart of filling. Add top crust, slit and bake at 350 degrees for 1 hour or until done.