Canning Apricots: Raw or Cold Pack <\/p>\n\n\n\n
By Ann M. Evans<\/p>\n\n\n\n
If you have not canned fruit before, you may want to visit\nthe website for the National Center for Home Food Preservation. https:\/\/nchfp.uga.edu\/how\/can_02\/apricot_sliced.html<\/a>,\n <\/p>\n\n\n\n My book, The Davis Farmers Market Cookbook, also has\ndetailed canning instructions for several fruits by season. With apricots, you\ncan do a cold or raw pack, or a hot pack. These directions are for cold pack,\nsince it is easier, what I do, and I like the taste. <\/p>\n\n\n\n You can also make simple syrup with honey (1 \u00bd c: 1 quart\nwater) or with sugar (2 cups: 1 quart water). To make the syrup, heat the water\nin a pan over high heat and add the honey or sugar, and dissolve it. I don\u2019t\nmake anything heavier than that. Fruit juice, such as apple or white grape, may\nalso be used. A little sweetener in the liquid brings out the flavor of the\napricots, but you may also use water. <\/p>\n\n\n\n A normal water bath canner has room for 7 quarts. For that\nyou will need about 16 pounds of apricots. My tree yields about 50 \u2013 60 pounds\nper year. <\/p>\n\n\n\n You will need the following special equipment:<\/p>\n\n\n\n 1. Fill the water bath canner with water about half full,\nplace on high heat until it comes to a boil. Wash the ripe apricots, cut in\nhalf, and remove seed. Save some of the seed, as you will want to add about 2-3\nto each jar for a bit of flavor. <\/p>\n\n\n\n 2. Pack the jars with the half apricots cavity down. Pack\ntightly, leaving \u00bd inch headspace. In a small saucepan over medium heat, add\nthe lids to about 2 inches of hot water. <\/p>\n\n\n\n 3. Prepare syrup\/liquid of your choice, and pour hot liquid\nover apricots. Wipe the rims of the jars with a cloth or paper towel; place the\nlid on and a ring. Tighten the ring. Add\nfilled jars to the water bath canner. Bring water to a boil again. Process for\n30 minutes for quarts, 25 minutes for pints. Remove from water bath and place\njars on a towel on a counter with about 2-3 inches space in between for\ncooling. Allow to cool overnight. Check the seal on each lid. Each lid should\nseal, you will hear a popping sound. The apricots should be stored in a cool,\ndry and dark spot, such as a pantry, for up to one year. Refrigerate after\nopening. Refrigerate any jar that does not seal. Label each jar with date.<\/p>\n","protected":false},"excerpt":{"rendered":" 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. https:\/\/nchfp.uga.edu\/how\/can_02\/apricot_sliced.html, My book, The Davis Farmers Market Cookbook, also has detailed canning instructions for several fruits by season. With apricots, you can … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/695"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=695"}],"version-history":[{"count":2,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/695\/revisions"}],"predecessor-version":[{"id":698,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/695\/revisions\/698"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}