Canning Apricots in Syrup
We recommend Blanching and Peeling this fruit if it contains any pesticides. It's also nice to pack
some jars of apricots with fresh basil.
Remember to follow food safety instructions and select blemish free fruit. We always prefer
organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.
Apricots
weights are always approximated..
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Pint
1-1/4 lbs
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Quart
2-1/2 lbs
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Syrup (see chart below)
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very light
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very light
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Lemon Juice
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1 tablespoon
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2 tablespoons
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Waterbath Processing
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25 minutes
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30 minutes
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- Halve and pit the fruit.
- Place clean fruit directly into sterilized canning jars.
- Select syrup strength and prepare syrup by combining
water and sugar for pints or quarts in a pan, and then heat
slowly and boil lightly until the sugar is completely
dissolved.
- Pour lemon juice over the fruit.
- Pour hot syrup over fruit.
- Canning using cold pack method with 1/2” of headspace.
- Processing with a Water Bath 25 minutes for pints, or 30
minutes for quarts, at 212 degrees.
- For elevations above 1,000 foot level see Altitude Time
Adjustments.
- After processing, remove from boiling water and place
the jars on a towel, separated by 1” to cool naturally as
quickly as possible.
- Labeling and Storing
Syrup Chart: Select the strength of the syrup from the chart below.
Syrup Content
|
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Water per Pint Jar
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Sugar per Pint Jar
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Water per Quart Jar
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Sugar per Quart Jar
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very light
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3/4 cup
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1/8 cup
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1-1/2 cups
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1/4 cup
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light
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3/4 cup
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3/16 cup
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1-1/2 cups
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3/8 cup
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medium
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3/4 cup
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1/4 cup
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1-1/2 cups
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1/2 cup
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heavy
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3/4 cup
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5/16 cup
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1-1/2 cups
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5/8 cup
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CanningUSA.COM A Simple Approach to Preserving Homemade Foods
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Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
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