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.
This Page Includes
Step-By-Step Instructions for Canning Apricots
Gather Your Canning Supplies:
- 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 or honey (see below)
- water
How to Can Apricots in a Water Bath Canner
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)
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.
Canning Fresh Apricots Hot Pack
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
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
Adapted from: The National Center for Home Food Preservation
Last Updated: 3/26/2021
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.
Related Pages
Apricot Jam Recipe
Apricot jam makes for a taste of summer all year long!
Dehydrating Fruit
Dehydrating fruits like apples, apricots, strawberries and more. Drying gives you healthy, easy-to-store snacks. Peaches and pears are the best!
Stainless Steel Water Bath Canners
Stainless steel water bath canners are beautiful, long lasting, and best of all, double as a steam canner and a large stock pot. One pot, three uses!
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Source: The National Center for Home Food Preservation.
Page last updated: 7/6/2021
