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10 cups water
4 ½ cups sugar
1 cup cornstarch
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
7 quarts peeled and sliced apples
Cook syrup (first six ingredients) until thick and bubbly. Add three tablespoons lemon juice.
Fill hot, sterilized jars with apples; pour syrup over - leaving one-half inch of headspace. Use spatula handle to remove air bubbles and allow syrup to fill in empty pockets. Clean rim of jar and place lid on. Screw ring on tightly and place in hot water bath. Process for 20 minutes in a boiling water canner. Yields seven quarts of filling.
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