Canning Apricots

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Canning apricots is even easier than peaches…and peaches are pretty easy! No peeling necessary, unless you want to. 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 a water bath canner.

Wiping the rim of a jar filled with fresh apricot halves and syrup.

This Page Includes

Step-By-Step Instructions for Canning Apricots

Gather Your Canning Supplies:

Ingredients:

  • apricots
  • sugar or honey (see below)
  • water

How to Can Apricots in a Water Bath Canner

Peeling a wet apricot.

Canning apricots can 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 saucepan until sugar dissolves.

Light syrup – 2 cups sugar to 1 quart water.
Medium syrup – 3 cups sugar to 1 quart water.

Canning Apricots with Honey?

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

  • Light syrup – 1 1/2 cups honey to 4 cups water
  • Medium syrup – 2 cups honey to 4 cups water

Canning Apricots Without Sugar?

As with most fruit, sugar is technically optional. You can also can in plain water, but I don’t recommend it; the flavor washes out. You can also pack apricots in apple juice or white grape juice. I have not tried this, but it sounds delicious!

How to Peel Apricots

With apricots, there is no peeling required! If you don’t like those peels in your jars, just peel them instead. Here’s how:

Dip apricots into a pot of boiling water for 30-60 seconds. I use a blancher. You could also use a pot of water and slotted spoon.

Immediately remove the apricots to a sink or bowl of 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.

Canning Fresh Apricots Raw Pack (Cold Pack)

Slicing open an apricot to reveal the pit inside.

Canning apricots raw packed is so super simple and easy. It is by far my personal preference.

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 when canning 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 headspace.

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 (or ascorbic acid) and water. This will prevent the apricots from browning.

Then, when you have prepared all of 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.

Be sure to use the correct processing time according to your altitude (see chart below.) For more information on why this is important, see this altitude adjustments page.

A quart canning jar packed with apricot halves.
Topping off the jar of apricots with liquid poured from a tea kettle spout.

Canning Fresh Apricots Hot Pack

Jars packed with apricots with canning equipment on the stove behind them.

Again, the first thing you should do before canning is wash your fruit. Then, if you want to remove the skins, you will blanch the apricots just like you do with peaches.

Now slice the apricots in half and remove the pits.

Slice directly into your syrup to prevent darkening. Bring to a simmer. They should be simmered just until heated through. Pack into hot jars, covering apricots with syrup and leaving 1/2-inch headspace.

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.

Be sure to use the correct processing time according to your altitude (see chart below.) For more information on why this is important, see this altitude adjustments page.

Pinnable Recipe

Canning Apricots

Canning apricots is SO easy! Learn how to can apricots here.
Print Recipe
Wiping the rim of a jar filled with fresh apricot halves and syrup.
Prep Time:1 hour
Processing Quarts (adjust for altitude):30 minutes
Total Time:1 hour 30 minutes

Ingredients

  • Apricots 
  • Sugar for syrup

Instructions

  • Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.
    See full water bath canning instructions here.  

Optional Procedure for Blanching & Skinning Apricots 

  • Wash and dip apricots in a pot of boiling water for 30–60 seconds. Then dip into cold water to cool immediately. The skins will slip off in your hands, and you can proceed using either the raw or hot pack method below.   

For a Raw Pack

  • Make a light or medium syrup. 
  • Wash, blanch, and peel apricots if desired. 
  • Slice apricots in half, removing pits. 
  • Pack apricot halves cavity side down in the jar. 
  • Pour hot syrup over apricots, leaving 1/2” headspace. 
  • Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below.  

For a Hot Pack

  • Make a light or medium syrup. 
  • Wash, blanch, and peel apricots if desired.  
  • Cut into halves, removing the pits. 
  • Add apricots into syrup. 
  • Simmer until heated through. (Don’t overcook!)  
  • Pack into hot jar. 
  • Pour over syrup, leaving 1/2” headspace. 
  • Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below.  

Notes

Processing with a Water Bath Canner
Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.
When all the jars are filled, bring the water in the canner to a boil.  When a boil is reached that is when you’ll start your timing.   Process for the length of time on the chart below.  Adjust for your altitude. 
 After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.  Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.  
When they are cooled remove the metal bands, check the seals, label the jars and store them away! 
Processing with a Water Bath Canner
Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.
When all the jars are filled, bring the water in the canner to a boil.  When a boil is reached that is when you’ll start your timing.   Process for the length of time on the chart below.  Adjust for your altitude. 
 After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.  Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.  
When they are cooled remove the metal bands, check the seals, label the jars and store them away! 
Processing Times for Water Bath Canner (Raw Pack)  
Altitude – Pints – Quarts 
0-1,000 ft – 25 minutes – 30 minutes 
1,001-3,000 ft – 30 minutes – 35 minutes 
3,001-6,000 ft – 35 minutes – 40 minutes 
Above 6,000 ft – 40 minutes – 45 minutes
Processing Times for Water Bath Canner (Hot Pack)  
Altitude – Pints – Quarts  
0-1,000 ft – 20 minutes – 25 minutes 
1,001-3,000 ft – 25 minutes – 30 minutes 
3,001-6,000 ft – 30 minutes – 35 minutes 
Above 6,000 ft – 35 minutes – 40 minutes 
Adapted from: The National Center for Home Food Preservation
Servings: 2 to 2 1/2 pounds of apricots per a quart jar

Canning Tips & FAQs

Mushy Apricots?

“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”

Hi Randi,

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 overripe. 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 (i.e., more sugar).

Do You Have to Peel Apricots Before Canning?

Peeling is optional when you are canning apricots. Personally, I’ve done it both ways and like them equally. The skins do not bother me. Not peeling is certainly less work and the method I usually use.

Should You Choose Hot Pack or Raw Pack for Canning Apricots?

The difference in raw pack vs. hot pack is how much will fit in the jars. The NCHFP notes that raw pack gives poorer quality. The difference I note is that hot pack fits more in the jars…much more. I used to raw pack for ease, but now I generally prefer hot pack. It is not that much more work, and I like having more in the jars.

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Canning Apricots

Source: The National Center for Home Food Preservation.

Page last updated: 7/6/2021

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