Canning Apricots: Raw or Cold Pack

By Ann M. Evans

If you have not canned fruit before, you may want to visit the website for the National Center for Home Food Preservation.,  

My book, The Davis Farmers Market Cookbook, also has detailed canning instructions for several fruits by season. With apricots, you can do a cold or raw pack, or a hot pack. These directions are for cold pack, since it is easier, what I do, and I like the taste.

You can also make simple syrup with honey (1 ½ c: 1 quart water) or with sugar (2 cups: 1 quart water). To make the syrup, heat the water in a pan over high heat and add the honey or sugar, and dissolve it. I don’t make anything heavier than that. Fruit juice, such as apple or white grape, may also be used. A little sweetener in the liquid brings out the flavor of the apricots, but you may also use water.

A normal water bath canner has room for 7 quarts. For that you will need about 16 pounds of apricots. My tree yields about 50 – 60 pounds per year.

You will need the following special equipment:

  • Water bath canner
  • Canning jars (I use quarts but you may wish to use pints – always use wide mouth jars)
  • Canning seals (lids) and rings
  • Canning funnel
  • Jar removers (similar to tongs)

1. Fill the water bath canner with water about half full, place on high heat until it comes to a boil. Wash the ripe apricots, cut in half, and remove seed. Save some of the seed, as you will want to add about 2-3 to each jar for a bit of flavor.

2. Pack the jars with the half apricots cavity down. Pack tightly, leaving ½ inch headspace. In a small saucepan over medium heat, add the lids to about 2 inches of hot water.

3. Prepare syrup/liquid of your choice, and pour hot liquid over apricots. Wipe the rims of the jars with a cloth or paper towel; place the lid on and a ring. Tighten the ring.  Add filled jars to the water bath canner. Bring water to a boil again. Process for 30 minutes for quarts, 25 minutes for pints. Remove from water bath and place jars on a towel on a counter with about 2-3 inches space in between for cooling. Allow to cool overnight. Check the seal on each lid. Each lid should seal, you will hear a popping sound. The apricots should be stored in a cool, dry and dark spot, such as a pantry, for up to one year. Refrigerate after opening. Refrigerate any jar that does not seal. Label each jar with date.