4 1/2 C sugar
1 C corn starch
2 t ground cinnamon
1/4 t ground nutmeg
3 T lemon juice
2-3 drops yellow food coloring
5 1/2 - 6 lbs tart apples, pealed, cored, and sliced
In large sauce pan, blend first 4 ingredients with 1 t of salt. Stir in 10 cups of water. Cook and stir until thick and bubbly. Add lemon juice and food coloring. Pack apples in hot jars, leaving 1 inch of head space. Fill with hot syrup mixture leaving 1/2 inch of head space. Use knife to fill in air holes. Adjust lids and process in boiling water bath for 20 minutes. Makes 7 quarts. Use 1 quart per pie.