Canning Apricots

Canning apricots is easier than peaches... no peeling if you raw pack. (sometimes called cold pack)

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Apricots can be processed safely in Water Bath Canner.

Prepare

Gather your canning supplies canning apricots

water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot
bowls
large spoons
sharp knife
towels and dish cloths
ladle

Ingredients

Apricots
Sugar
water

Procedure

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.

Light – 2 cups sugar to 1-quart water
Medium -3 cups sugar to 1-quart water

You can also make a syrup with honey if you don't want to use processed sugar.

light - 1 1/2 cups honey to 4 cups water
medium - 2 cups honey to 4 cups water

Raw Pack

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.

Hot Pack

Wash your apricots.

Blanch them to remove the skins. This step is just like peeling peaches.

Dip apricots into a pot of boiling water for 2 minutes. I use a blancher.
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.

Process

pints - process for 20 minutes
quarts - process for 25 minutes

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes