4 1/2 cups
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and sliced apples
Place a rack in the bottom
of a large stock pot. Fill pot with hot water. Sterilize
7 1-quart canning jars, 7 lids, and 7 rings by placing
on rack, jars upright. Bring water to a boil. Boil 10
minutes. Remove with a holder and allow jars to air-dry.
Save water for processing apples. Combine sugar,
cornstarch, cinnamon, nutmeg, salt, and water in a large
saucepan. Place over high heat and cook until thick and
bubbly, stirring frequently. Remove from heat and stir
in lemon juice.
Tightly pack apples
into sterilized jars. Slowly pour syrup over apples,
covering them completely.
Gently tap jars on
countertop to allow air bubbles to rise. Screw lids on
jars. Carefully lower jars into pot using a holder.
Leave a 2 inch space between jars. Add more boiling
water if necessary, until tops of jars are covered by 2
inches of water. Bring water to a full boil, then cover
and process for 30 minutes. Remove jars from pot and
place on cloth-covered or wood surface, several inches
apart, until cool. Once cool, press top of each lid with
finger, ensuring that seal is tight (lid doesn't move up
or down at all). Sealed jars can be stored for up to a
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