Preserved Apple Pie Filling

• 4 1/2 cups white sugar
• 1 Cup cornstarch
• 1 Tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp salt
• 10 cups water
• 3 Tbsp lemon juice
• 6 pounds apples

1. Peel, core, and slice apples; add lemon juice, toss to coat. 
2. In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. 
3. Over medium heat bring to a boil and cook until thick and bubbly. 
4. Stir frequently to prevent scorching. Remove from heat.
5. Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace. 
6. Fill jars with hot syrup and gently remove air bubbles. 
7. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.
8. Remove jars; let cool overnight; label and keep in a dark cool place until ready to use.

Makes 6 quarts