Use cooking or baking type apples to make homemade, canned apple pie filling.

• 7 cups sugar
• 1- 3/4 cup cornstarch
• 3-1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 3-1/2 tsp. salt
• 2-1/2 quarts water.
• 1/4 cup lemon juice
• 10 pounds tart apples - peeled, cored and sliced
• 3 drops yellow food coloring (optional)

Preparation -
In a stockpot, mix the sugar, cornstarch, cinnamon, nutmeg and salt together. Add the water and stir to mix well. Bring to a boil and cook until thick and bubbly, stirring frequently. Remove from heat. Add the lemon juice and food coloring; set aside. Peel, core, and slice the apples into wedges (about 8 wedges per apple). Pack the apples into hot, sterilized canning jars, leaving a 1/2" headspace. Fill the jars with the prepared hot syrup. Draw a non-metallic knife through the contents of each jar to remove the air bubbles. Wipe the rims and place the caps on the jars. Adjust the lids and process in a boling water bath canner for 20 minutes. (If you need more information boiling water bath canning, see Successful Home Canning.)