I thought I’d share a post I did for Melissa over at Pioneering Today–click over and pick up your free ‘Canning Syrup Chart’ and say “HI”!
The first canning I ever did was Apricots. It was a fantastic introduction. Quick. Easy. Not to mention it yielded great results and a huge smile from my husband. That was all it took and I’ve been canning ever since. Basic fruit canning is very simple, fast and a great jumping off point into water bath canning. Not to mention, the jars look beautiful lining the pantry shelf.
Gather up your Apricots, your water bath canning gear and let’s get at it! You’ll need:
- Canning jars
- Deep kettle with jar rack (Water Bath Canner)
- Canning jar lids and rings
- Lots of old kitchen/ hand towels & hot pads
- Canning Jar Lifter & Chop Stick or Wooden Spoon
Putting up Apricots is a breeze– just wash off your fruit; remove any leaves or stems. Prepare your ‘canning gear’ and you’re halfway there.
I ‘cold pack’ my Apricots (which is the fancy way of saying, “it’s easy”. Really, it just means I don’t heat or cook the fruit before canning it, in any way) after being washed, I slice them in half, remove the seed (which, just pops right out, simply) and stuff them in jars, cut side down (not that how you pack them matters in the overall canning process, it just works best to fit more per jar). I also find that cold pack processing, tends to yield a firmer end result.
Once all my jars are stuffed with fruit, I carefully cover the fruit with hot organic sugar syrup. I usually do a ratio of 6 Quarts Water : 2 Cups Sugar. (You might prefer lighter or heavier-click over here for a free chart on mixing up your sugar syrups for canning) Bring to a boil—and I cover and turn it off since Apricot canning goes so fast. Customize for your tastes—it’s one of the beauties of canning) and fill, up to the threads allowing 1″ head-space (although, these days the “official standard” is 1/2”– I guess I’m a rebel). I will then take my chop stick or wooden spoon handle and poke it around in the jar—releasing any air pockets in the jar.
Wipe down the jar rims, put on the flat lids (already prepped by simmering in pan of HOT water) and ring, and set in the water bath canner rack until all jars are ready. Bring the water to a full rolling boil, cover and process for 25 minutes for Quarts (check your canning guide for your canning elevation/times) and voila– fresh canned apricots!
Once everything cools down, using your jar lifter, set your (still hot/warm) jars onto a towel covered counter-top or stable tabletop and leave undisturbed for 24 hours. Then I will wipe down the jars with a hot washcloth (just in case the outside of the jar got sticky in process), dry and put up in your pantry. Done.
Canning is such a great way to fill the pantry shelves, simply–with healthy, delicious foods—naturally! Want to learn even more about Canning 101 ? Check out my latest eBook HERE!
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