Canned Apple Pie Filling (from Patty F.) (Gail)

Fill 7 quart jars with sliced apples.
In large kettle bring to boil:
9 cups water
3 1/2 cups sugar

In large bowl mix together
1 cup sugar 1/2 tsp. cloves
1 cup cornstarch 1 tsp. almond extract (I don't use)
1/4 tsp. nutmeg 1 cup cold water
2 tsp. cinnamon 1/4 tsp. salt
3 Tbsp. lemon juice

Stir above mixture into water and sugar mixture. Cook until clear. Pour boiling mixture over apples in jars. Seal and process in water bath canner 25 min.

(For canned peach pie filling omit cloves and almond extract)(for apricot pie filling, no cloves, almond extract, cinnamon or nutmeg)