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How to Can Apricots- Easy Canned Apricots Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 cups
Author: MelissaKNorris
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  • Apricots approximately 2 and 1/4 pounds per quart jar
  • 6 cups 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!