This apricot pie filling recipe is easy to make and can at home.  Even for the
seasoned home canner, our Video 2 is a good refresher for safe home canning
practices.

Always select blemish free fruit. We always prefer organic fruit without
pesticides. We add lemon juice to most recipes to help protect the color.
We recommend Blanching and Peeling
this fruit, if it isn't organic or contains
any pesticides.

Apricots
 Quart Jar Only
5 cups
Nutmeg (optional)
 1/4 tsp
Cinnamon (optional)
 1/4 tsp
Water
 1/4 cup
Sugar
 1-1/4 cups
Cornstarch or *Clear Gel
 1/4 cup
Lemon Juice
 2 tablespoons
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Making Apricot Pie Filling and Home Canning
  1. Calculate total ingredients desired using our conversion chart.
  2. Peel, quarter and remove the seeds.
  3. Combine water, spices, sugar, lemon juice and Clear Gel in a large, heavy pan and
    slowly bring to a boil, stirring continuously to avoid lumping of Clear Gel.
  4. Add fruit and bring up to simmer, cooking for about five minutes, stirring continuously.
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If not canning, use this link for our single pie recipe.
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© 2004 David G. Blackburn
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using photographs.
Video 2:
Canning Fruit in Syrup
or as a Pie Filling
You can watch our free
video to learn how to can
pie filling.
NOTE: The United States Department
of Agriculture (USDA) recommends
*Clear Gel for Canning Pie Fillings!
Click here for
more canned
fruit recipes
For Fruit Pie Filling canning instructions
and waterbath canner processing time,
go to the following page.
For Fruit Pie Filling canning instructions and waterbath canner
processing time, go to the following page.