Michigan State University Extension
Preserving Food Safely - 01600770

Canning Apricots

GUIDE 2:9-10

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

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

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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