Canned Apple Pie Filling

4 1/2 cups sugar
1 cup cornstarch
2 tablespoons cinnamon
1/4 teas. nutmeg
1 teas. salt
10 cups water
3 tablespoons lemon juice
6 pounds apples, peeled and sliced

Blend dry ingredients in a large pan; stir in water, cook and stir until thick and bubbly. Add lemon juice. Pack raw apples into clean, hot, jars, leaving 1-inch headspace. Fill with hot syrup and remove air bubbles using a spoon to distribute syrup and remove air bubbles.

Adjust lids and process 20 minutes in boiling water bath. If using a pressure canner----5-pounds pressure for 10 minutes.

Yield: 6-8 quarts. l quart makes a 9-inch pie.

Note: I found it easier to mix your apples and syrup before putting into your jars.

Happy Canning..........Chefbetty