Michigan State University Extension
Preserving Food Safely - 01600770
10/13/97
GUIDE 2:9-10 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 2-1/4 pounds per quart.
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 headspace.
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