How to Can Apricots- Easy Canned Apricots Recipe
This recipe for canning apricots uses a light syrup (or sauce) without loads of sugar to preserve fresh apricots and fill your pantry to enjoy all year.
Equipment
- 1 Water bath canner
Ingredients
- 9 pounds apricots rinsed and halved, approximately 2 and 1/4 pounds per quart jar
- 6 cups water
- 2 cups sugar more or less to taste, see my syrup canning chart
Instructions
- Prepare hot water bath canner by filling 1/2 way with warm water, placing rack inside, and setting on medium heat. (Have extra boiling water ready in case it's needed in step 8.
- Have jars washed and rinsed in hot soapy water, wide mouth are the easiest to pack your apricots in.
- In a large saucepan bring 6 cups water and 2 cups sugar to a boil. (Once boiling, I cover and turn it off since apricot canning goes so fast.)
- Place apricots in the jar, cut side down and fill to a 1/2 inch headspace.
- Pour hot syrup over apricots leaving a 1/2 inch headspace.
- Remove air bubbles by taking a bubble remover, 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.
- Lower jars into the canner 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 the water has reached a full boil. Cover and process pint jars for 25 minutes and quart jars 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 the canner and place on a folded towel. Allow jars 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!
Notes
- Placing apricots cut side down allows more to fit into the jars.
- It's normal to see extra space at the bottom of the jars once canning is complete. Because we're cold packing the apricots, they will release water and become smaller as they're canned.
- It's also normal for a little bit of the syrup to be siphoned out during the canning process. As long as your jars have a proper seal, the fruit is just fine! If more than 1/3 of the syrup is gone, allow that jar to cool to room temperature and place it in the refrigerator. Eat within a week.
- To hot pack apricots - place prepared apricots and syrup in a large saucepan and bring to a boil. Pack hot into jars and process in a water bath or steam canner and follow the instructions above.
- Nutrition facts include apricots and syrup. One serving is 1/4 of a quart jar, or approximately 1 cup (with syrup).
Nutrition
Serving: 1cupCalories: 219kcalCarbohydrates: 53gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 661mgFiber: 5gSugar: 49gVitamin A: 4914IUVitamin C: 26mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!