Apricots make a very good pie or cobbler, which we like tart.
You might try adding 1/4 teaspoon of nutmeg to the recipe and
try
Clear Gel as it's a modified cornstarch that works a little
more easily in canning. Even for the seasoned home canner, our
Video 2 is a good refresher for safe home canning practices.

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.
We recommend Blanching and Peeling this fruit, if it isn't organic or
contains any pesticides.
Apricots
with any spices you prefer.
Quart Jar Only
5 cups
Water
1/4 cup
Sugar
1-1/4 cups
*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
Click here to find out more about our  
Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.
Follow jar and cap manufacturer's
recommendations and instructions
and visit their websites for updates
on a regular basis.
Return to Main Table of Contents for other recipes and canning information
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© 2004 David G. Blackburn
Our videos were named
'Podcast of the Week'
by BBC - Radio 4's Saturday Live!!!
Video 2:
Canning Fruit in Syrup
or as a Pie Filling
  1. Calculate total ingredients desired using our conversion chart.
  2. Peel, quarter and remove the seeds.
  3. Combine water, 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 temperature, cooking for about five minutes,
    stirring continuously.
  5. Canning using hot pack method with 1” of headspace.
  6. Processing with a Water Bath for 30 minutes at 212 degrees.
  7. For elevations above 1,000 foot level see Altitude Time Adjustments.
  8. After processing, remove from boiling water and place the jars on a
    towel, separated by 1” to cool naturally as quickly as possible
  9. Labeling and Storing
  10. To bake a covered or uncovered pie, use a 9" pie crust. For
    uncovered, you may put dabs of butter on top of the fruit. Bake at
    425° for 1/2 hour and then reduce temperature to 350° for another
    1/2 hour.
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If not canning, use this link for our single pie recipe.
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