Canned Apple Pie Filling (Shalene)

INGREDIENTS:
4½ cups white sugar
1 cup cornstarch
1 T + 1t. Cinnamon
½ t. nutmeg
¼ t. clove
¼ t. allspice
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples

DIRECTIONS:
1. in a large pan, mix sugar, cornstarch, cinnamon, nutmeg, clove, and allspice. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
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 ½ inch head space.
4. Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula (metal may break the jar during processing.)
5. Put lids on and process in a water bath canner for 40 minutes.
Makes 7 quarts.