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4 1/2 c. sugar
1 c. cornstarch
1 tsp. powdered cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water

Cook until thick and syrupy. Add 3 tablespoons lemon
Select a good cooking-type apple (Prima, McIntosh,
Spartan, Jonathan, Grimes, Empire, Melrose, Turley or Rome).
These are all good pie making apples.
Peel and core, then slice 1/2-inch thick 2 gallons of
apples. Pack in quart jars tightly. Cover with syrup 1/2-inch
from top. Process 20 minutes in hot water bath. Should make
at least 7 quarts.

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