Link to Canning Apricots – Cold Pack
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 honeyif 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
|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.
pints – process for 20 minutes
quarts – process for 25 minutes