Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.
Learning how to can apricots was the first canning I ever did. It was a fantastic introduction. Quick. Easy. Get our FREE Fruit Canning Chart on how to make super light sugar, honey syrup, on up to medium sugar syrups for canning your fruit!This is a link click here to get your FREE Fruit Syrup Canning Chart
Not to mention it yielded great results and a huge smile from my husband. That was all it took; I’ve been canning ever since. Basic fruit canning is very simple and a great jumping off point into water bath canning. Plus, the jars look beautiful lining the pantry shelf.
Plus, there’s something incredibly soul satisfying about filling up your pantry with home canned foods, a satisfaction you can’t get from store bought items.
Gather up your Apricots, your water bath canning gear and let’s get at it!
Resources to Hot Water Bath Apricots :
Canning jars
Deep kettle with jar rack (Water Bath Canner)
Canning jar lids and rings
Lots of old kitchen/ hand towels & hot pads
Canning Jar Lifter & Chop Stick or Wooden Spoon
There are two ways to can fruit, using either the raw pack or the hot pack method. The raw pack method is my choice (aka way less work), though some sources say a raw pack makes poor quality apricots, I find it tends to yield a firmer end result, and what this recipe uses.
The hot pack method means you bring the apricots to a boil with the syrup, and also decreases the processing time by 5 minutes. The choice is up to you, but I find it easier to pack the jars, and less hands on work on my end, using the raw pack method. Get our FREE Fruit Canning Chart on how to make super light sugar, honey syrup, on up to medium sugar syrups for canning your fruit! This is a link click here to get your FREE Fruit Syrup Canning Chart
How to Can Apricots
(makes 4 quarts)
Apricots (approximately 2 and 1/4 pounds per quart jar)
6 Quarts Water
2 Cups Sugar
Prepare hot water bath canner by filling 1/2 way with warm water, placing rack inside, and setting on medium heat.
Have jars washed and rinsed in hot soapy water, wide mouth are the easiest to pack your apricots in.
In a large sauce pan bring 6 cups water and 2 cups sugar to a boil.(I cover and turn it off since Apricot canning goes so fast)
Rinse apricots well and peel if desired (peeling is optional)
Cut in half and pop out the pit.
Place apricots in the jar, cut side down, and fill to a 1/2 inch headspace (not that how you pack them matters in the overall canning process, it just works best to fit more per jar).
Pour hot syrup over apricots to a 1/2 inch headspace.
Remove air bubble by taking a chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
Wipe down the rim of the jar, place lid and band on, and tighten to fingertip tight.
Place jars in hot water bath canner. Lower jars into water and make sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
Bring water to a boil and begin processing time only after water has reached a full boil, cover, and process pints for 25 minutes and quarts for 30 minutes. (If using hot pack method, pints are 20 minutes and quarts are 25 minutes).
Turn off burner and remove lid. Wait 5 minutes and using a jar lifter, remove jars from canner and place on a folded towel. Allow to cool for 12 to 24 hours undisturbed.
Check seals, remove bands, wipe down jars to remove any sticky residue, and store in your pantry!
Apricots (approximately 2 and 1/4 pounds per quart jar)
6 Quarts Water
2 Cups Sugar
Instructions
Prepare hot water bath canner by filling 1/2 way with warm water, placing rack inside, and setting on medium heat.
Have jars washed and rinsed in hot soapy water, wide mouth are the easiest to pack your apricots in.
In a large sauce pan bring 6 cups water and 2 cups sugar to a boil.(I cover and turn it off since Apricot canning goes so fast)
Rinse apricots well and peel if desired (peeling is optional)
Cut in half and pop out the pit.
Place apricots in the jar, cut side down, and fill to a 1/2 inch headspace (not that how you pack them matters in the overall canning process, it just works best to fit more per jar).
Pour hot syrup over apricots to a 1/2 inch headspace.
Remove air bubble by taking a chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
Wipe down the rim of the jar, place lid and band on, and tighten to fingertip tight.
Place jars in hot water bath canner. Lower jars into water and make sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
Bring water to a boil and begin processing time only after water has reached a full boil, cover, and process pints for 25 minutes and quarts for 30 minutes. (If using hot pack method, pints are 20 minutes and quarts are 25 minutes).
Turn off burner and remove lid. Wait 5 minutes and using a jar lifter, remove jars from canner and place on a folded towel. Allow to cool for 12 to 24 hours undisturbed.
Check seals, remove bands, wipe down jars to remove any sticky residue, and store in your pantry!
There you have it my friends, how to can apricots.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
