Ingredients
18 cups sliced peeled tart apples (about 6 pounds)3 tablespoons bottled lemon juice4-1/2 cups sugar1 cup cornstarch2 teaspoons ground cinnamon1 teaspoon salt1/4 teaspoon ground nutmeg10 cups water
Preparation
In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes.
Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.
