Canning apricots is even easier than peaches...and peaches are pretty easy! No peeling necessary if you raw pack. (sometimes called cold pack)
I show you how to peel your apricots on this page if you prefer. But I almost never do.
Apricots can be processed safely in Water Bath Canner.
Gather your canning supplies
Canning Apricots can done be either hot or cold packed. Directions for both methods are included here.
First you will need to make a light or medium syrup. I prefer light syrup. Simply heat water and sugar in a sauce pan until sugar dissolves.
You can also make a syrup with honey if you don't want to use processed sugar.
Canning apricots raw packed is so super simple and easy it is by far my personal preference. No peeling needed. If you don't like those peels in your jars check below for a hot pack method.
For raw pack the first thing you need to do is wash your apricots. Slice in half and remove the pit.
The pits remove very easily.
And here's the best part....Do not peel! Fill one jar at a time as you are slicing the apricots.
Just like peaches, packing apricots cavity side down makes it easier to fit more into the jar.
When a jar is full, pour hot syrup over apricots leaving 1/2 inch head space.
Place your lids on the jar and add the screw top.
Put the jar into the canner to stay warm while the next jar is filled.
You will want to work quickly so that the first jars you place in your canner are not sitting in hot water too long. It may cook them more than necessary.
The other option is to slice your apricots into a pot with a solution of lemon juice and water, or ascorbic acid. This will prevent the apricots from browning.
Then when you have prepared all your apricots you can fill your jars all at once.
Continue until all apricots are packed or you have a canner load.
Raw pack process
pints - process for 25 minutes
quarts - process for 30 minutes
Again the first thing you should do before canning is wash your fruit.
Then to remove the skins you will blanch the apricots just like you do with peaches
Dip apricots into a pot of boiling water for 2 minutes. I use a blancher. You could also use a pot of water and slotted spoon.
Immediately remove the apricots to a sink or bowl with cold water or ice water. This stops the cooking.Slip the skins off. If your apricots are nice and ripe the skins will easily side off. If they are still a little green you may need to use a knife to help them along.Now slice the apricots in half and remove the pit.
Slice directly into your syrup to prevent darkening. Do this in batches. Filling a couple of jars at a time.
As you have sliced enough apricots for 2 or 3 jars. Simmer them just until heated through. Pack into hot jars, covering apricots with syrup and leaving 1/2 inch head space.
Wipe the rims, remove air bubbles and place your lids on the jars. Place in the canner to stay warm while you fill the next batch of jars. Continue until you have a canner load.
Process and enjoy.
For more processing details follow water bath canning instructions.
Hot pack process
pints - process for 20 minutes
quarts - process for 25 minutes
I'm canning apricots....why did they get mushy?
I was canning apricots using the cold pack method and processed them for 20 minutes as recommended. The apricots turned mushy and basically disintegrated. The tasted bitter. It appears as if they had been cooked to long. I'm not sure what to do the next time.
Randi ~ OR
When you say cold pack I assume you mean you packed them cold and processed them in a water bath canner. I double check because terminology has caused misunderstandings. :0)
The only thing I can think of is your fruit might have been over ripe. Not sure why they would be bitter though. Apricots are naturally not as sweet as some other fruits. And keep in mind store bought canned apricots probably have extra sugar in the syrup. You could try adding a heavier syrup next time.(more sugar)
Source, NCFHFP apricotsSimply Canning Home › Canning Fruit › Canning Apricots