Canned Apple Pie Filling
44 apples, sliced
4 1/2 cups sugar
1/2 teaspoon nutmeg
3/4 cup cornstarch
1 teaspoon salt
3 teaspoons cinnamon
Mix all dry ingredients in large bowl with 1 cup cold water to which 3 teaspoons vanilla and 3 tablespoons lemon juice have been added.
Bring 9 cups of water to a boil and add the cornstarch mixture. Cook over medium heat until thick and bubbly, stirring constantly.
Fill quart jars 1/2 full of sliced apples and then cover with sauce. Fill to top with more apples and sauce. Use knife around edge to distribute evenly. Wipe top, apply lids, tighten and process 25 minutes.
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