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28 cups sliced, peeled apples
1/4 tsp nutmeg
4 1/2 cups granulated sugar
1 tsp salt
1 cup cornstarch
10 cups water (see note below)
2 tsps cinnamon
3 Tbsps lemon juice
Pack apple slices tightly in quart jars. Make a syrup from sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice, seal and process jars in water bath 20 minutes. Yield 7 quarts.
Note: You can also dry pack the apple pie filling; the juices from the apple will be all you need during the canning process.
These are so handy to have in your pantry. Open a jar -- pour into pie shell and bake -- it is homemade goodness.
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