This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.

In a large pan, mix sugar, cinnamon and nutmeg. Add salt and 8 cups water and mix well over low heat to combine.

Do this step only after apples are in jars. 2 cups of cold water combine cornstarch lemon juice and food coloring in serpents bowl. Add to sugar mix on stove and Bring to a boil and cook until thick and bubbly. Remove from heat.

Sterilize canning jars, lids and rings by boiling them in a large pot of water.

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace in jar. About 4 apples per jar. That's about 1 lbs of apple.

Fill jars with hot syrup, and gently remove air bubbles with a knife.

Put lids on and process in a water bath canner for 20 minutes.