Peel and slice apples. Fill quart jars tightly, cover with syrup. Process 20 minutes in water bath.

SYRUP:

4 1/2 c. sugar
1 c. corn starch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water

Cook syrup until thick and bubbly. Add 3 tablespoons lemon juice. Yield: 28 cups sliced apples equals 7 quarts filling.