7 quarts apples, about 1/2 bushel. Peel and slice apples into salted water. Drain in colander (this keeps apples from going dark).

Combine: 1 c. cornstarch 2 tbsp. cinnamon 1 tbsp. nutmeg 8 c. water

Stir and boil until thickened. Add 1/4 cup lemon juice. Put 1 cup sauce in each of 12 quart jars. Divide apple slices among jars and push down lightly. Add more sauce to fill jars to 1/2 inch from top. Seal, cold pack 30 minutes or steam 20 minutes.