We recommend Blanching and Peeling this fruit, if it isn't organic or
contains any pesticides.
Apricots
with any spices you prefer.
5 cups
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
Google
For home canning recipe, click here.
  1. Peel, quarter and remove the seeds.
  2. Combine water, sugar, lemon juice and
    cornstarch in a large, heavy pan and slowly
    bring to a boil, stirring continuously to avoid
    lumping of cornstarch.
  3. Add fruit and bring up to temperature,
    cooking for about five minutes, stirring
    continuously until thickened.
  4. 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.
Video 2:
Canning Fruit in
Syrup or as a Pie
Filling
Video 1:
Making and Canning
Jam and Infused Fruit
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© 2004 David G. Blackburn