Raw Pack - Wash apricots. Cut in half andpit; do not peel. Treat
to prevent darkening. Make a light or medium syrup; leep syrup hot.
Drain apricots. Pack apricots, cut side down, into hot jars, leaving
1/2 inch headspace. REmove air bubbles. Adjust two-piece caps. Process
pints 25 m inutes, quarts 30 minutes, in a boiling water canner.
Hot Pack - Wash and blanch apricots; remove peel. Cut in half andpit.
Treat tp prevent darkening. Make a light or medium syrup. Drain
apricots. Cook apricots in syrup one layer at a time until hot throughout.
Pack hot apricots, cut side down, into hot jars, leaving 1/2 inch
headspace. Ladle hot syrup over apricots, leaving 1/2 ince headspace.
Remove air bubbles. Adjust two-piece caps. Process pints 20 minutes,
quarts 25 minutes in a boiling water canner.
Note: If you use tree ripen apricots they can be canned
whole. It it is fully ripe you must removed the pits first. Apricots
can be canned with or without the peel
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