4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. lemon juice
2-3 drops yellow food coloring
5 1/2-6 lb. tart apples, core & slice

In a large pan blend first 4 ingredients plus 1 teaspoon 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. Use spatula to help distribute syrup. Adjust lids. Process in boiling water bath. Pints - 15 minutes. Quarts - 20 minutes. For pie - 1 quart filling per pie. Bake at 400 degrees for 50 minutes.