This is my way of canning apricots. I have used this canning fruit recipe for many, many years, always with excellent results. A great home canning recipe.
Some people might prefer a sweeter brine for canning fruit, so the amount of sugar used can be adjusted to your liking. You can also substitute half of the sugar amount with honey if you so prefer.
I like to use wide mouth canning jars, the 1 quart size for canning apricots and other fresh fruits, but any size of old canning jars will work, as long as they are totally without nicks.
This recipe is for water bath canning with extensive home canning instructions.
- large canner with basket insert for water bath canning
- 1 quart glass canning jars, sterilized
- new lids and screw-on tops
- ripe apricots without blemishes
- white sugar
- Have canner, glass jars, lids and screw-on tops ready to go.
- Wash apricots well, cut in half and remove pits.
- Fill jars with apricot halves.
- Add 2 or 3 pits to jars for extra flavor.
- Cover with hot sugar brine, leaving a 1" space in top of metal topped jars.
- Sugar Brine
- 1 cup white sugar to 3 cups of water
- Mix well and boil for 5 minutes
- Keep simmering while ladling over fruit
- Clean jar rims well with cloth, so there is no brine residue on them.
- Place lids on jars, center, screw on the tops.
- Place jars in wire basket in canner filled with hot but not boiling water.
- Water should be 1" above top of jars for processing.
- Bring to boil. Keep water boiling steadily but not so fast as to shake the jars.
- Boil exactly 25 minutes. Begin to count time of boiling period when water around jars is steadily boiling. Set an alarm clock to remind you of length of time or mark your time on a scratch pad.
- Carefully remove hot jars from canner as soon as processing time is up and place on thick cloth or paper away from draft.
- Let sit for 24 hours before testing seals.
- Store jars in a cool, dark place.
- To see how much brine you will need, fill one jar with fruit, then add cold water to jar to within 1" of top.
- Drain cold water from jar into a measuring cup to see how much brine it will hold, then multiply by the number of jars you are filling.
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