Canned Apricot Halves

Gather

Ingredients

• 16 lb firm ripe apricots per 7 quarts
• Water, apple juice, white grape juice, or USDA syrup

Preserve

Instructions

1. 01

   Wash firm, mature apricots. To remove skins, if desired, loosen them in boiling water for 30-60 seconds and chill the fruit before peeling. Halve and pit the fruit; slice if preferred, and hold peeled pieces in an ascorbic-acid solution.

2. 02

   For the apricots, heat water, apple juice, white grape juice, or prepared very light, light, or medium syrup until boiling.

3. 03

   For a hot pack, bring the drained apricots and packing liquid to a boil. Layer halves cut-side down in hot jars, cover with the hot liquid, and retain 1/2-inch headspace.

4. 04

   For a raw pack, layer uncooked fruit cut-side down in hot jars and add the boiling packing liquid. Retain 1/2-inch headspace, remove bubbles, clean the rims, and apply lids.

5. 05

   At 0-1,000 ft, boiling-water process hot-packed apricots for 20 minutes in pints or 25 minutes in quarts; process raw-packed apricots for 25 or 30 minutes, respectively. Increase the time.
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