Michigan State University Extension
Preserving Food Safely - 01600770
08/03/99

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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