Canned Apple Pie Filling

4 1/2 cups sugar

1 cup cornstarch
10 cups water
3 tablespoons lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
2 drops yellow food coloring
6 pounds apples

•In a large pan mix sugar, cornstarch, cinnamon and nutmeg.  Add salt and water and mix well.  Bring to a boil and cook until thick and bubbly.  Remove from heat and add lemon juice and food coloring.

•Sterilize canning jars.

•Peel, core and slice apples.  Pack the sliced apples into hot jars.  Leave 1/2 inch head space.

•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.  Makes 6 to 7 quarts.

Chicken Raw Pack

Cut chicken into pieces and pack in jars to within 1-inch of top without precooking. Add 1 tsp. salt to each quart jar. Do not add liquid. Wipe rim of bottle with a wet rag to make sure it is clean before putting on the cap to ensure a good seal. Screw band firmly tight.

Process at 14-15 lbs. pressure: Pint: 75 min.

Quart: 90 min.

40#'s chicken = Approx. 30 pints

You can follow the same instructions for processing raw beef.