Processing method: Water Bathing
Processing time: Process pints 20 minutes, quarts 25 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Inspired by: Where Is My Spoon & Melissa K Norris
- Denali Lids
- Denali Rings
- 9 pounds Apricots – approximately 2 and 1/4 pounds per quart jar
- 6 cups Water
- 2 Cups Sugar
Here's an easy way of preserving apricots. Prepare the apricots by cleaning, cutting in half, and removing the core.
In a large saucepan bring 6 cups water and 2 cups sugar to a boil.
Place apricots in the jars with the bulge facing up filling till there's ½ inch headspace, wide mouths are the easiest to pack your apricots in. Ladle hot syrup over apricots keeping the 1/2 inch headspace.
Remove any air bubbles with a chopstick or bubble remover tool. Re-check headspace and add more syrup if needed. If the levels are good, wipe the rims clean. Screw on your Denali lids and rings fingertip tight.
Place jars in a hot water bath canner. Lower jars into water and make sure the water level comes 1 inch above the top of the jars. Process for 20-25 minutes (adjust for altitude). After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!
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