Prepare apples: Peel and core apples then slice to desired thickness. I have one brother who likes the slices thick and another family member who likes them thin, it's all personal preference. I like to treat the apples in a bath of Fruit Fresh or pineapple juice while I'm preparing the cinnamon sauce that way the apple slices stay nice and pretty. Once your apples are ready, start on the sauce.

In a large pan, whisk together the sugar, cornstarch, salt, and spices.

Stir in 10 cups of water. Cook and stir until thick and bubbly. Add lemon juice and food coloring (if desired- I don't like dyes & colorings so I don't add it).

Pack apples into hot jars, leaving 1 inch head space. Fill with hot syrup leaving 1/2 inch head space.

Arzley suggests in her recipe to use a spatula to help pack, but any long handled utensil will work.

Canning: Adjust lids aka prepare canning lids by warming them up in water. Process 20 minutes for quarts. Make sure to adjust to your altitude.

Freezing: Ladle into freezer bags or freezer safe jars. Leave at least 1/2 inch head space if putting in jars. Squeeze the air out. I just stick a straw inside the bag then close the zipper as much as I can then suck the air out through the straw. Then I quickly pull the straw out and seal up it up the rest of the way. Then label and freeze.