Canning Apricots
Michigan State University Extension 
Preserving Food Safely - 01600770 
08/03/99 

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


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