Take 7 1-quart canning jars that are sterilized and allow jars to air dry. Fill the canner with water and start boiling the water to get ready for the canning process. Set aside sterilized 7 lids and 7 rings.

Combine the sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.

In each jar tightly pack the apples, adding a variety (but include one Granny Smith in each jar, if not more). Slowly pour syrup over the apples. Take a knife and slide down the sides of the jar to remove air bubbles, and then continue to cover the jars completely with the syrup to about 1 inch from the top. Screw lids on jars.

Carefully lower jars into the canner. Make sure tops of jars are covered by 2 inches of water, leaving space in between jars, submerged in water, and water bath for 30 minutes.

Remove jars from canner and place on a cloth, and tighten the rings of the lids. Turn jars upside down to cool on the counter, so jars seal.