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 a Water Bath Canner.
Gather Your Canning Supplies:
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.
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 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
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 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. Now slice the apricots in half and remove the pit.
Slice directly into your syrup to prevent darkening. Bring to a simmer. The should be 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
"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 waterbath 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 (more sugar).
Source: NCFHFP apricots.