Preserving whole apricots in a Ball Mason jar is a delicious way to enjoy their flavor throughout the year. Here's a simple recipe for canning approximately 6 pounds of whole apricots:
6 lbs of fresh apricots
4 cups granulated sugar
4 cups water
1 tablespoon lemon juice
Ball Mason jars with lids and bands
Water bath canner
Canning tools (funnel, jar lifter, bubble remover)
Clean kitchen towels
Large pot for blanching
1. Prepare the Jars:
Wash the Mason jars, lids, and bands in hot, soapy water. Rinse thoroughly.
Sterilize the jars by placing them in a boiling water bath for 10 minutes or following your canner's instructions.
Keep the jars warm until ready to use.
2. Prepare the Apricots:
Wash the apricots under cold water.
Cut the apricots in half and remove the pits.
Optionally, you can peel the apricots if desired, but it's not necessary.
3. Create Syrup:
In a large pot, combine the sugar and water.
Heat the mixture over medium heat, stirring until the sugar dissolves.
Once the sugar has dissolved, add the lemon juice and bring the syrup to a simmer. Keep it warm.
4. Blanch the Apricots:
In a separate pot, bring water to a boil.
Blanch the apricot halves for about 1-2 minutes, then transfer them immediately to an ice water bath to stop the cooking process.
This blanching step helps loosen the skin and maintain the color of the fruit.
5. Pack the Jars:
Remove the skins from the blanched apricots.
Pack the apricot halves into the warm Mason jars, leaving about a 1/2-inch headspace.
6. Add Syrup:
Pour the warm sugar syrup over the apricots, ensuring they are completely covered.
Use a bubble remover to eliminate any air bubbles.
7. Check Headspace:
Adjust the headspace if needed, making sure there's a 1/2-inch space between the top of the fruit and the rim of the jar.
8. Seal the Jars:
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.
9. Process in Water Bath Canner:
Place the jars in the water bath canner, ensuring they are covered with at least 1-2 inches of water.
Process pint jars for 20 minutes.
10. Cool and Store:
Carefully remove the jars from the canner and place them on a clean towel.
Allow the jars to cool completely before checking the seals.
Store the sealed jars in a cool, dark place.
Now you have delicious preserved apricots ready to enjoy whenever you desire!