9poundsApricots - rinsed and halvedapproximately 2 and 1/4 pounds per quart jar
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)
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!
To hot pack (it helps push extra air out of fruit and can reduce siphoning), place prepared apricots and syrup in a large saucepan and bring to a boil. Pack hot into jars and process in water bath or steam canner.