41/2    cups sugar
          1    cup cornstarch
          1    teaspoon cinnamon
          2    teaspoons salt
       10    cups water
          3    tablespoons lemon juice
          2    drops yellow food coloring
          6    pounds tart apples – peeled, cored and sliced

In a large kettle, mix sugar, cornstarch, cinnamon and salt. Add water and bring to a boil, stirring constantly until thick. Remove from heat, and add lemon juice and food coloring. Sterilize quart jars and pack with apples, leaving 1/2 inch headroom. Fill jars with hot syrup; use a table knife to gently remove air bubbles. Clean tops of jars, add lids and rings and process in water bath canner for 25 minutes after water begins to boil. One quart will fill a 9-inch piecrust.