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How do I? ...Can Fruits

Selecting, Preparing and Canning Fruit

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 2¼ pounds per quart.

Quality: Select firm, well-colored mature fruit of ideal quality for eating fresh.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash fruit well if skins are not removed. (Optional procedure for removal of skins - Dip washed fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.) Cut prepared apricots 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 ½-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 ½-inch headspace.

Adjust lids and process.

Processing directions for canning apricots in a boiling-water canner are given in Table 1.

Processing directions for canning apricots in a dial or weighted-gauge canner are given in Table 2 and Table 3.

Table 1. Recommended process time for Apricots, halved or sliced in a boiling-water canner.
 
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot
 Pints 20 min 25 30 35
Quarts 25 30 35 40
Raw
 Pints 25 30 35 40
Quarts 30 35 40 45

Table 2. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot
and Raw		 Pints or Quarts 10 6 7 8 9

Table 3. Process Times for Apricots (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot
and Raw 		Pints
or Quarts		 10 5 10


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

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