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..
 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
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