Michigan State University Extension
Preserving Food Safely - 01600770
10/13/97

### Canning Apricots

    GUIDE
    2:9-10

    APRICOTS
    -- HALVED OR SLICED

    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 2-1/4 pounds per

    quart.

    QUALITY:
     Select firm, well-colored mature fruit of ideal

    quality
    for eating fresh.

    PROCEDURE:
     Optional - Dip fruit in boiling water for 30

    to
    60 seconds until skins loosen.  Dip quickly in cold

    water
    and slip off skins.

    Cut
    in half, remove pits and slice if desired.  To

    prevent
    darkening, keep peeled fruit in ascorbic acid

    solution.
    Prepare and boil a very light, light, or medium

    syrup
    or pack apricots in water, apple juice, or white

    grape
    juice. Raw packs make poor quality apricots.

    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 1/2-inch headspace.

    Place
    halves in layers, cut side down.

    Raw
    pack - Fill jars with raw fruit, cut side down, and

    add
    hot water, juice, or syrup, leaving 1/2-inch

    headspace.

    Adjust
    lids and process.

    Recommended
    process time for apricots, halved or sliced

    in
    a boiling water canner

                        Process time at altitudes of

    Style
         Jar  0-      1,001-     3,001-       Above

    of
    pack  size    1,000 ft   3,000 ft   6,000 ft     6,000

    Hot
         pint    20 min     25         30           35

            quarts  25         30         35           40

    Raw
         pints   25         30         35           40

            quarts  30         35         40           45

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