Dessertscreativecanning5.0
Canning Apricots
Canning apricots is one of my favorite ways to capture the essence of summer fruit and enjoy it all year round. Whether you're adding them to baked goods, spooning them over ice cream, or enjoying them straight from the jar, canned apricots make a sweet treat that will brighten up your winter pantry.
👥 1 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
📝 Preparation Steps
1
Wash, halve, and pit the apricots. Optionally, treat with lemon juice to prevent browning.
Apricots
2
Combine the sugar and water (or juice) in a saucepan (see notes for quantities). Bring to a boil, stirring until the sugar is dissolved.
SugarWater
3
Place jars in boiling water for ⏱️ 10 minutes to sterilize. Keep the lids simmering in a separate pot of hot water.
Water
4
Pack apricot halves into hot, sterilized jars. Pour warm syrup over the fruit, leaving 1/2 inch of headspace.
5
Wipe jar rims, add lids and bands, and tighten the bands until fingertip tight.
6
Process in a water bath canner. Times for raw pack are for ⏱️ 25 minutes for pints and ⏱️ 30 minutes for quarts. For hot pack, times are ⏱️ 20 minutes for pints and ⏱️ 35 minutes for quarts. For pressure canning, process for ⏱️ 10 minutes at 6 lbs pressure. Be sure to adjust for altitude, see notes below.
Water
7
Let jars cool completely, check seals, and store. Properly canned and sealed jars can be stored on the pantry shelf indefinitely without spoiling, but quality starts to deteriorate after 12-18 months. Refrigerate after opening.
Nutrition Facts
calories
121 kcal
fat Content
1 g
serving Size
1 cup prepared
fiber Content
3 g
sugar Content
26 g
sodium Content
2 mg
protein Content
2 g
carbohydrate Content
29 g
saturated Fat Content
0.04 g
unsaturated Fat Content
0.4 g
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