Canning Apricots

Apricots; Their botanical name, Prinis Armeniaca, derived from the Latin praecocia, meaning “precious”. Most North American apricots are grown in British Colombia, California, Washington and Utah. The apricots peak season is mid-May through June.

Warning: The leaves and seeds contain hydrogen cyanide, a poison. Like any other bitter seed, apricot seeds (and leaves) should not be eaten.

Beautiful!

Beautiful!

Purchasing/Storing:

-1lb yields 2 to 2-1/2 cups, peeled, pitted apricot halves

-You will need about 1-1/4lb for each quart (1L) jar

-Select firm, golden-orange fruits with no green, wrinkling or bruising. Ripe apricots yield to slight pressure. If necessary, ripen in a paper bag at room temperature, away from sunlight, checking daily. Use as soon as they have ripened.

Preparation:

Wash apricots in a sink full of cool water to which a drop of food-safe soap has been added. Rinse well and pat dry. Blanch apricots in boiling water for 30 to 45 seconds. Drain and pat dry. Slip off the skins. Cut lengthwise in half and remove the stone.

Apricots getting a good wash.

Apricots getting a good wash.

Canning Apricots

1. Prepare Equipment: Wash and heat pint or quart jars and heat th

e lids, ladle and tongs.

2. Make a Light Syrup: In a large saucepan, combine one cup granulated sugar with 4 cups water; stir until dissolved. Bring to a gentle boil over high heat. Makes 4-1/2 cups syrup – enough for three or four 1-quart jars of apricots. OR, you can use the same amount of apple juice or white grape juice in place of the syrup.

3. Pack Raw Apricots Into Jars: Fill hot jars with peeled fruit, cut side down and packed fairly tightly. Cover with hot syrup or juice, leaving a 1/2 inch head space. Run a non-metallic utensil around the inside of the jar to allow air to escape. Add more syrup/juice if necessary. Wipe sealing edge of jars with a clean, damp, lint-free cloth. Position flat lids over the tops of jars and hand-tighten screw bands.

4. Process Apricots In a Canner:

Jar Size          0-1000ft              1001-3000ft         3001-6000ft          6000+ft

Pints              25mins                  30mins                   35mins                 40mins

Quarts           30mins                   35mins                   40mins                45mins

5. Cool, Label and Store: Lift jars from canner and place on a clean towel or rack. Do not re-tighten screw bands. Check lid seals, and store in a cool, dark place.

Mine look a big beat up, I might have blanched them a bit too long!

Mine look a big beat up, I might have blanched them a bit too long!

 

 

 

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