Canning Apricots in Syrup
Apricots are easy to can at home using this recipe. When canning apricots, we
recommend Blanching and Peeling them if they contain 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..
 Pint

1-1/4 lbs
 Quart

2-1/2 lbs
Syrup (see chart below)
 very light
 very light
Lemon Juice
 1 tablespoon
 2 tablespoons
Waterbath Processing
 25 minutes
 30 minutes
  1. Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. 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.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2” of headspace.
  7. Processing with a Water Bath 25 minutes for pints, or 30 minutes for quarts, at 212
    degrees.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated by
    1” to cool naturally as quickly as possible.
  10. Labeling and Storing
Syrup Chart: Select the strength of the syrup from the chart below.
Syrup Content
   Water per Pint Jar
 Sugar per Pint Jar
   Water per Quart Jar
 Sugar per Quart Jar
very light
   3/4 cup
 1/8 cup
   1-1/2 cups
 1/4 cup
light
   3/4 cup
 3/16 cup
   1-1/2 cups
 3/8 cup
medium
   3/4 cup
 1/4 cup
   1-1/2 cups
 1/2 cup
heavy
   3/4 cup
 5/16 cup
   1-1/2 cups
 5/8 cup
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© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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Exception to standard canning
procedure: we recommend
Blanching and Peeling this fruit.
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Video 2:
Canning Fruit in
Syrup or as a Pie
Filling