1. Wash and sterilize all of the jars and lids.

2. Fill the canner half full with water and turn on to boil.

3. Using the apple peeler/slicer/corer, peel, core and cut the apples into slices.

4. In a medium saucepan combine sugar, cornstarch, cinnamon, ground nutmeg, salt and water.

5. Bring to a boil and cook until the mixture thickens, stirring constantly.

6. Remove from heat and add 1 Tbsp lemon juice.

7. Place jars on a clean tea towel and fill with fruit.

8. Pack the jars very full, drain excess water.

9. Fill jars with sauce mixture using the large serving spoon and funnel until the fruit is covered completely.

10. Use a butter knife to jostle the apples in the jar and get out any air bubbles.

11. Clean the rim of each jar with a damp paper towel.

12. Place snap lids on jars and hand tighten rings over the snap lids.

13. Place jars in the canner, be sure to have them completely covered in boiling water.

14. Process for 25 minutes at a boil with the lid on.

15. Remove jars from the canner with a jar lifter and place on a towel on the counter to seal. Snap lids with “pop” and be indented when the cans have sealed.

16. Mark with the date and contents.

17. Once cooled, store in a cool dark place.