Canning Apricots

By The United States Department Of Agriculture
Published on May 15, 2013
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Wash fruit well if skins are not removed, use hot pack process, and use the same process time
Wash fruit well if skins are not removed, use hot pack process, and use the same process time
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Stop wasting fruit that goes bad by learning how to can apricots. These sweet little fruits can be packed with water, syrup or juice, depending on your tastes.
Stop wasting fruit that goes bad by learning how to can apricots. These sweet little fruits can be packed with water, syrup or juice, depending on your tastes.

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.

Canning Apricots — Halved or Sliced

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.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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