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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Apricots

Fruits

apricots

Canning Apricots

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Quantity

An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts – an average of 2¼ pounds per quart.

Quality

Select firm, well-colored mature fruit of ideal quality for eating fresh.

Procedure

  1. Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. (This step optional—wash fruit if skins are not removed.)
  2. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution.
  3. Prepare and boil syrup (see preparing and using syrups) or pack in water, apple juice, or white grape juice.

Hot pack

In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½ inch headspace. Place halves in layers, cut side down.

Recommended process

Raw pack

Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended process

See also: pressure canner process times for fruit.

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