Apple Pie Filling for the freezer

18 cups sliced peeled baking apples (about 6 lbs.)
3 tablespoons lemon juice
4-1/2 cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over 
medium heat, combine 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 apples are tender, 
about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, 
leaving 1/2-in. head space. Cool at room temperature no longer than 
1-1/2 hours. Seal and freeze; store for up to 12 months. 

Yield: 5-1/2 quarts (enough for about five 9 inch pies)