Canning Apricots


My mom brought a box of apricots home from Lancaster and they are ripe for canning!  The recipe I used this time is from

I wanted to can my apricots with honey this time and no sugar.  The ratio was 2 1/2 cups of water to 1 cup of honey.  I did a canner load this morning because I wanted to save some for jam later. I did about 6lbs which was half of the box.

So for my syrup I did 10 cups of water to 4 cups of honey.  DSCN1089

Fill canning pot half-way full with water and bring to a boil. Place flat lids in a small pot, cover with hot water and bring to a simmer.

Combine honey and water in a medium pot and bring to a simmer.

Wash apricots and dry on a towel. Using a paring knife, cut apricots in half and remove pit.

Pack jars with apricots, cut side down. TIP: packing apricots cavity side down makes it easier to fit more into the jar.

Ladle hot honey syrup into the jars until apricots are covered. Leave 1/2 inch of headspace at the top of the jars.

Top jars with hot lids and screw rings. When all the jars have been filled and topped with lids, lower them into the hot water bath.

Cover pot, bring water to a boil and process for ten minutes. Turn off the heat, remove lid, and carefully remove preserved apricots.



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