Canned Apricots

  

Quantity: For each 7-quart canner load, you need an average of 16 pounds of fresh apricots. For each 9-pint canner load, you need an average of 10 pounds of fresh apricots. A bushel weighs 50 pounds and yields 20 quarts to 25 quarts — an average of 2-1/4 pounds per quart.

Quality: Select firm, well-colored, mature fruit. Look for fruit at the ideal stage for eating fresh.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash apricots. Skins may be left on or removed. To remove skins, dip fruit in boiling water for 30 seconds to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.

3. Cut in half and remove pits. Slice if desired. See prevent browning.

4. Prepare and boil a very light, light or medium syrup, or pack in water, apple juice or white grape juice. See Syrup Pack.

5. Apricots may be Hot Packed or Raw Packed. Note, raw packs make poor quality apricots.

Hot PackPlace drained fruit and syrup, water or juice in a large saucepan and bring to boil. Fill jars with hot fruit and cooking liquid; leave 1/2-inch headspace. Place halves in layers, cut side down.

Raw Pack - Fill hot jars with raw fruit, cut side down and add hot water, juice or syrup, leaving 1/2-inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

7. Process in a boiling water or pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

 

 

Process Times in Boiling Water Canner at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft

Hot

Pints

20 min

25

30

35

Hot

Quarts

25

30

35

40

Raw

Pints

25

30

35

40

Raw

Quarts

30

35

40

45

 

Process Times in a Dial-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot
and Raw
Pints or Quarts 10 6 7 8 9

 

Process Times in a Weighted-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot
and Raw
Pints
or Quarts
10 5 10

 

Source: The National Center for Home Food Preservation




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