Apricots, Halved or Sliced — NCHFP
Tested NCHFP home-canning directions for mature apricots, halved or sliced.
Ingredients
- 16 lb firm, well-colored mature apricots average for a 7-quart canner load
- water, apple juice, white grape juice, or very light, light, or medium syrup for packing fruit
- ascorbic acid solution to prevent darkening
Equipment
- 1 Boiling-water canner For the primary documented process.
- 7–9 Pint or quart canning jars Use standard home-canning jars.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash fruit well. Skin removal is optional: dip fruit in boiling water 30 to 60 seconds until skins loosen, cool quickly, and slip off skins. Halve, pit, and slice if desired; hold peeled fruit in ascorbic acid solution.
- For hot pack, bring drained fruit to a boil in syrup, water, apple juice, or white grape juice. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace.
- For raw pack, fill jars with raw fruit cut side down and add hot water, juice, or syrup, leaving 1/2-inch headspace. Raw packs make poor-quality apricots.
- Boiling-water process hot-pack pints 20/25/30/35 minutes and quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Raw-pack pints process 25/30/35/40 and quarts 30/35/40/45 minutes.
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Recipe Notes
Safety status: tested. Follow NCHFP pack style, jar size, headspace and altitude schedule. Pressure-canning alternatives are also published by NCHFP. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apricots-halved-or-sliced/