Apple Pie Filling 

1 tsp salt 

10 C water 

 4 ½ C sugar 

1 C cornstarch 

2 tsp cinnamon 

1/4 tsp nutmeg 

6 quarts of peeled and sliced apples 

Mix together the salt, cornstarch, water, cinnamon, sugar, and nutmeg in a large saucepan or kettle and cook until thick.  You will need to watch it so it does not scorch.  Remove from the heat and add three tablespoons of lemon juice.  Now pour the cooked filling over the sliced apples and stir well, a large kettle well, stir them until all the apples are well coated with the syrup solution. Next, spoon the apple mixture into clean canning jars, wipe the rims well, put on the lids and rings.  Process in a boiling water bath for 15 minutes for pint jars and 20 minutes for quart jars.  Remove the jars from the canner and let cool undisturbed so the lids will seal.   This makes six quarts.