Apricots are a great fruit to have on hand in your kitchen. Canning apricots makes this seasonal fruit a year-round treat.
Wash fruit well if skins are not removed, use hot pack process, and use the same process time
Chart By United States Department of Agriculture
Put your leftover fruit crops to good use by home canning. Canning apricots makes it easy to preserve these tasty fruits for months without losing quality or flavor. Take advice from the United States Department of Agriculture with their Complete Guide to Home Canning. This detailed excerpt describes how to can apricots and will give you great results in a boiling-water canner. Try this and our other canning resources to help you stock up after each harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can apricots.
Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts-an average of 2-1/4 pounds per quart.
Quality: Select firm, well-colored mature fruit of ideal quality for eating fresh.
Procedure: Wash fruit well if skins are not removed. (Optional procedure for removal of skins — Dip washed fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.) Cut prepared apricots in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack apricots in water, apple juice, or white grape juice.
Hot pack — In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.
Adjust lids and process according to times in the Image Gallery for a boiling-water canner.