4 1/2 c. sugar
2 tsp. ground cinnamon
1 tsp. salt
5 1/2 to 6 lbs. tart apples, peeled, cord and sliced
1 c. cornstarch
1/4 tsp. nutmeg
3 tbsp. lemon juice
3 drops yellow food coloring (optional)

In large saucepan, blend sugar, cinnamon, cornstarch, nutmeg and salt. Stir in 10 cups water. Cook and stir until thickened and bubbly. Add lemon juice and food coloring. Pack apples into hot jars leaving 1 inch head space. Fill with hot syrup leaving 1/2 inch head space. Adjust lids. Process in boiling water bath 15 minutes for pints and 20 minutes for quarts. Makes 6 quarts.