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Canning Apricots-Halved or Sliced

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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.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash fruit well if skins are not removed. (Optional procedure for removal of skins - Dip washed fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.) Cut prepared apricots 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.
  • Processing directions for canning apricots in a boiling-water canner are given in Table 1.
  • Processing directions for canning apricots in a dial or weighted-gauge canner are given in Table 2 and Table 3.

    Table 1. Recommended process time for Apricots, halved or sliced in a boiling-water canner.
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
    Pints 20 min 25 30 35
    Quarts 25 30 35 40
    Pints 25 30 35 40
    Quarts 30 35 40 45

    Table 2. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge Pressure Canner.
      Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    and Raw
    Pints or Quarts 10 6 7 8 9

    Table 3. Process Times for Apricots (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
      Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
    and Raw
    or Quarts
    10 5 10

    Syrups for Use in Freezing Fruits

    Type of Syrup Percent Syrup* Cups of Sugar** Cups of Water Yield of Syrup
    in Cups
    Very Light 10% 1/24 4 1/2 cups
    Light 20% 14 4 3/4 cups
    Medium 30%1 3/4 45 cups
    Heavy 40% 2 3/44 5 1/3 cups
    Very Heavy 50%4 46 cups

    * Approximate

    ** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A larger proportion of corn syrup may be used if a very bland, light-colored typed is selected.

    To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. Chill syrup before using.

    Use just enough cold syrup to cover the prepared fruit after it has been placed in the container (about 1/2 to 2/3 cup of syrup per pint). To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water-resistant wrapping material on top, and press fruit down into the syrup before sealing the container.

    Canning Fruits and Fruit Products

  • Apple Juice
  • Apple Butter
  • Apple Butter, Reduced Sugar
  • Apples-Sliced
  • Applesauce
  • Apple Rings-Spiced
  • Apricots-Halved or Sliced
  • Berries-Whole
  • Berry Syrup
  • Cherries-Whole
  • Cherry (Sweet) Topping
  • Crabapples-Spiced
  • Crabapples-Spiced II
  • Cranberries
  • Cranberry Sauce
  • Figs
  • Fruit Purees
  • Grape Juice
  • Grapes Whole
  • Grapefruit and Orange Sections
  • Lemon Curd, Canned
  • Mango Sauce
  • Mangoes, Green
  • Mayhaw Juice
  • Mayhaw Syrup
  • Mixed Fruit Cocktail
  • Nectarines-Halved or Sliced
  • Papaya
  • Peaches-Halved or Sliced
  • Peach Fruit Topping
  • Pears, Asian
  • Pears-Halved
  • Pie Fillings
  • Pineapple
  • Plums-Halved or Whole
  • Rhubarb-Stewed
  • Zucchini-Pineapple
  • These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.