Canned Apple Pie Filling

• 4 1/2 cups white sugar
  
• 1 cup clear jell
  • or 1 cup cornstarch [clear jell is recommended]
    
• 2 teaspoons ground cinnamon
  
• 1/4 teaspoon ground nutmeg
  
• 2 teaspoons salt
  
• 10 cups water
  
• 3 tablespoons lemon juice
  
• 2 drops yellow food coloring
  
• 6 pounds apples
  

1. in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
5. Put lids on and process in a water bath canner for 20 minutes.